Rice Bread
Rice Bread
Ingredients：
Progress：
Moulding, Final Proofing & Baking：
| Weight (kg) | pct.( %) | |
| Part Ⅰ | ||
| High-gluten flour | 1000 | 45.31% |
| Vital wheat gluten | 25 | 1.13% |
| Glutinous rice flour | 80 | 3.62% |
| Rice flour | 50 | 2.27% |
| Granulated white sugar | 160 | 7.25% |
| Calcium propionate | 2 | 0.09% |
| Compound enzyme preparation M361 | 8 | 0.36% |
| Yeast | 20 | 0.91% |
| Salt | 14 | 0.63% |
| Part Ⅱ | ||
| Water | 550 | 24.92% |
| Whole egg | 100 | 4.53% |
| Fragrant rice flavor | 3 | 0.14% |
| Malt syrup | 20 | 0.91% |
| Liquid sorbitol | 30 | 1.36% |
| Glycerin | 20 | 0.91% |
| Part Ⅲ | ||
| Butter | 100 | 4.53% |
| Soft-type Shortening SO100 | 25 | 1.13% |
| Total | 2207 | 100.00% |
Progress：
First mix PartⅠ and Ⅱ until 60% gluten development, then add Part Ⅲ and knead to full gluten formation.
Moulding, Final Proofing & Baking：
Dough Temperature: 27℃
Resting Time: 10min
Divided Weight: 45g
Final Proof Time: approx. 120min
Proof Temp./Humidity: 38℃/85%
Baking Temp.: 205℃/170℃, 12min
Steam injection for 3 seconds
