Colorful Stuffed Mini Bread
Colorful filled bread rolls made with bread flour, water, egg, sugar, and salt.
Ingredients
bread flour
250g
water
125g
egg
1
white sugar
25g
salt
3g
yeast powder
4g
butter
25g
matcha powder
5g
bamboo charcoal powder
3g
red yeast rice powder
3g
pumpkin powder
5g
purple sweet potato powder
5g
cocoa powder
5g
Instructions
1
Step 1
Add water, egg, bread flour, sugar, salt, and yeast powder to the bread machine bucket, then run a 'dough mixing' program.
2
Step 2
Add softened butter, then run another 'dough mixing' program.
3
Step 3
Put glutinous rice flour, cornstarch, sugar, and milk into a heat-resistant large bowl,
4
Step 4
Stir until it forms a smooth, lump-free porridge-like consistency.
5
Step 5
Steam for 15 minutes, then add butter while still hot.
6
Step 6
Use chopsticks to mix the butter into the glutinous rice dough, shape it, cover with plastic wrap, and set aside to cool for later use.
7
Step 7
Divide the prepared dough into 6 portions, add matcha powder to one portion.
8
Step 8
Knead the dough evenly using a rubbing method. Cover with plastic wrap and let it proof. (I left it at room temperature, around 28°C, for about 1 hour.)
9
Step 9
This is the kneaded dough after adding purple sweet potato powder, covered with plastic wrap and left to proof.
10
Step 10
This is the kneaded dough after adding pumpkin powder, covered with plastic wrap and left to proof.
11
Step 11
This is the kneaded dough after adding red yeast rice powder, covered with plastic wrap and left to proof.
12
Step 12
This is the kneaded dough after adding bamboo charcoal powder, covered with plastic wrap and left to proof.
13
Step 13
I can't find the photo of the cocoa powder dough, this is the matcha powder one.
14
Step 14
This is the pumpkin bun. When the dough has fermented to twice its size, deflate it and roll it flat, spread a layer of glutinous rice dough, place a round red bean filling on top, wrap it up, and let it proof a second time.
15
Step 15
This is the purple sweet potato bun. Roll it flat and deflate, spread glutinous rice dough, add purple sweet potato filling. After wrapping, let it proof a second time.
16
Step 16
This is the bamboo charcoal bun, with custard filling and pumpkin filling.
17
Step 17
This is the cocoa bun, with black rice filling and mochi filling.
18
Step 18
This is the red yeast rice powder bun, with cream cheese and chocolate chip filling.
19
Step 19
This is the matcha bun, with mochi dough, raisin and cranberry filling.
20
Step 20
For the second proofing, I placed the bread on a baking tray, put a bowl of warm water on the lower rack of the oven, and let it proof for nearly 50 minutes,
21
Step 21
After proofing, sprinkle bread flour on the bread, put it in the oven at 180°C for 30 minutes. Near the end of baking, watch the color and cover with aluminum foil if needed. My oven runs a bit cool, so I extended the baking time by 15 minutes.
