Cactus fruit, raspberry, pistachio, rice soft Europe

Cooking Instructions

1. All ingredients are prepared in advance, and ice water is used for hot days

   

2. Today's use is the Hai's M5 kitchen machine, Hai's flagship store, reported to "Mrs. Wang's family", and received group purchase benefits

   

3. In addition to the butter, all the ingredients are added to the kitchen machine barrel, stirred evenly in 3rd gear for 2-3 minutes, and the dry powder
   is not seen, turn to 5th gear and stir for 5 minutes until the coarse film can be pulled out, and the edge of the hole is jagged

   

4. Wrap in softened butter and blend in the kitchen on Variable 3 for 2-3 minutes until the butter is absorbed

   

5. Turn to 5th gear for 5 minutes and stir until the break is smooth and free of serrations ~ occasionally one or two serrations can also be ~ about 9 minutes of fascia

   

6. The film feel of this rice bread is not the same as that of ordinary high-gluten bread, it feels a little frosty to the touch, has a coarse grain, and will not be so transparent~ So there is no need for a super thin glove film, the dough will be easier and faster, and the requirements are not so much

   

7. It is better to have a high surface temperature in the range of 24-28 degrees, otherwise it will affect fermentation~

   

8. Finishing and rolling ~ Cover well ~ Relax for 20 minutes ~ You can relax in the fermentation box when it is cold

   

9. The filling can be prepared in advance~
   Raspberry cheese: raspberry jam + softened cream cheese in advance, stir well, and put it in a piping bag for spare
   pistachio soufflé: softened butter + milk powder + egg liquid + sugar + pistachio sauce, stir well, divide into 20 grams and set aside

   

10. Divide 6 pieces (90 grams) evenly, roll round, cover with plastic wrap and relax for 10 minutes

    

11. Take the loose dough and flatten it in the middle and thin on the perimeter

    

12. Squeeze 20g of raspberry cheese filling and top with 20g of pistachio soufflé filling

    

13. Take a closer look, the double layer filling is super rich

    

14. Wrap the bun technique
    and pinch it tightly

    

15. Evenly placed on a baking sheet, pay attention to the interval
    
    sent to the final fermentation, send to 1.5 times the size, reference temperature 32-35 degrees, humidity 75-85, time 40 minutes

    

16. When the fermentation time is left for 20 minutes, start to preheat the oven at 160 degrees and 190 degrees
    on the bottom, and the one used today is Hai's i7, Hai's flagship store, and you can receive welfare discounts when you report "Mrs. Wang's family".

    

17. After the fermentation is complete, take out the watering can to spray the water and sift the rice flour for decoration

    

18. The blade cuts out the pattern decoration

    

19. Put in the lower middle of the oven, 160 degrees above and 190 degrees for 18 minutes (for reference only, not copied)

    

20. Pink and tender

    

21. It's swollen

    

22. Timely transfer and cool when baked~

    

23. I kind of fell in love with this pattern

    

24. Eat first