Recipe source: Carol 胡涓涓老师的 <烘培新手必备的第二本书>
Glutinous Rice Bread Loaf (Straight Dough Method)
Qty: 20 cm x 10 cm x 10 cm - 1 Pullman Tin
Dry Ingredients:
250g Bread flour
50g Glutinous Rice flour
Half Teaspoon Instant Yeast (abt 1.5g)
20g Castor Sugar
One quarter teaspoon Salt (abt 1.3g)
Wet ingredients:
1 pc Egg (abt 50g)
150cc Fresh milk (150g)
30g unsalted butter
Method:
1. Kneading: Knead the dough till it reach window-pane stage.
2. Place the kneaded dough in a oiled container. Spray some water on the dough to prevent drying. Cover and proof for about 60 minutes or till double in size.
3. Sprinkle some flour onto your working table. Take out the proofed dough. Punch/flatten the dough to release air. If dough is sticky, sprinkle some flour on the dough and knead.
4. Divide the dough into 2 pieces. Roll to form a round ball. Cover and rest the dough for 15 minutes.
5. Flatten and roll each into a longish shape, Swiss-roll style. Cover and rest the dough for 15 minutes.
6. Once again flatten and roll into a longish shape (abt 35 cm). Do not roll too tight.
7. Place the rolled dough into a pullman tin. (Pls brush butter all over the internal Pullman tin including the cover, if you are using an aluminium tin.)
8. Spray some water over the dough and cover with a damp cloth. Let the dough rise in a warm place till it reaches 90% of the tin. Cover the tin.
9. Bake in a preheated oven at 210 deg C abt 38 to 40 mins.
10. Cool the loaf on a wire rack.
** I have scaled up the above recipe to suit my Pullman tin.
Post link: https://www.facebook.com/#!/photo.php?fbid=664668990276332&set=pcb.671779686224444&type=1&theater