Main Ingredients:
Tangzhong Dough: appropriate amount; Main Dough: appropriate amount.
Additional Ingredients:
All-purpose flour: 300g; Yeast: 3g; Milk: 150g; Rice paste: 70g; Corn oil: 30g; Egg yolk: appropriate amount; Sesame seeds: appropriate amount; Raisins: appropriate amount.
Seasonings:
Granulated sugar: 50g; Salt: 3g.
Flavor: Sweet; Cooking Method: Baking; Time-consuming: Several days; Difficulty Level: Moderate.
Detailed Steps for Making Chinese Rice Paste Bread
Ingredients. Method for Tangzhong Dough: Mix 150g flour, 3g yeast, 20g sugar, and 150g milk, then refrigerate and let it ferment for a day.
Except for corn oil, egg yolk, sesame seeds, and raisins, put all other ingredients in the bread machine, start the normal bread program 3 times, kneading the dough for a total of 30 minutes.
Knead the dough until it expands.
Take out the dough, manually knead 30g of corn oil into the dough, then put it back in the bread machine for fermentation.
Ferment the dough until it doubles in size.
Take out the dough, roll it out and press out the air.
Divide into 6 pieces.
Roll out, add raisins, and roll up lengthwise.
Roll it up.
Seal the edges, roll up.
Repeat for all 6 pieces, place in a greased chiffon cake mold, brush with egg yolk, sprinkle sesame seeds, and let it rise in the lower part of the oven for 2 more fermentations.
Let it rise until 1.5 times in size, then bake in a preheated oven at 160 degrees for 30 minutes with both top and bottom heat. If it browns too quickly, cover with foil to prevent burning.
Once baked, remove from the mold, let it cool slightly, then store in a sealed bag at room temperature.
