cold cooked ricewith distinct grains and low moisture; white or brown rice are both suitable~80 gest.
butterremove from freezer 15 minutes before use~30 gest.
Steps
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1
Mix salt and sugar into the bread flour and combine well to prevent yeast from directly contacting salt and losing activity.
2
Add the instant dry yeast and mix well.
3
Install the mixing paddle in the bread maker's inner pot, pour in cold milk, carefully add the flour mixture, and distribute the cold rice evenly.
4
Place the inner pot in the bread maker and press the kneading function. The dough will initially be dry; after about 7 minutes, stop the machine to begin the hydration technique.
5
Remove the inner pot, spray water on the dough surface to prevent drying, seal the entire pot with a plastic bag, and let it rest at room temperature for 1 hour for hydration.
6
After 1 hour, remove the dough and let it rest at room temperature for 10 minutes. Test if the dough can be stretched into a thin membrane to confirm sufficient gluten development.
7
Return the dough to the inner pot and restart the kneading function for about 7 minutes, then gradually add butter pieces to speed up gluten formation.
8
After adding butter, the dough becomes loose and sticky; after about 5 minutes it will come together again. Continue kneading until the machine stops, ensuring the dough is soft and elastic with a smooth-edged thin membrane.
9
Remove the mixing paddle, tidy the dough, and place it in the pot for first fermentation for about 1 hour 10 minutes or until doubled in size.
10
Once the dough has doubled, remove it, dust with flour to prevent sticking, gently deflate, and divide into three equal pieces of about 180g each.
11
Flip the dough so the smooth side faces up, gently round it, cover with a damp cloth, and rest for 20–25 minutes.
12
Gently flatten and deflate the dough, then use a rolling tool to stretch from the center outward to about 15.5 cm wide and 18 cm long.
13
Fold both sides of the dough gently inward and overlap to secure; pull the tail end to anchor on the surface, then gradually roll from the front end, pinching the seam to prevent bursting.
14
Arrange the three rolled pieces in the toasting mold (which should be buttered to prevent sticking) in alternating directions, and gently flatten with a scraper for a neat appearance.
15
Cover with a damp cloth for second fermentation at room temperature for about 40–60 minutes until the dough reaches about 9/10 full. Preheat the oven to 200°C (392°F).
16
Before baking, spray the dough surface with water to improve oven spring. Bake in the preheated oven at 200°C for about 26 minutes.
17
Once the surface is golden, remove and cover with foil to prevent over-browning. Continue baking at the same temperature until fully baked. Check doneness by spritzing the mold with water—if it evaporates quickly, the bread is done.
18
Remove the foil, tap the mold three times on the counter to release steam, turn out the bread, and cool on a wire rack for about 15 minutes before serving.
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