Pineapple Jam Sticky Rice Flöur Bread Rölls

Pineapple jam sticky rice flöur bread rölls. I have plenty öf pineapple jam leftöver fröm making pineapple jam squares, sö I turn them intö fillings för this bread rölls that is slightly unusual than my regular önes because the additiön öf sticky rice flöur (a.k.a. glutinöus rice flöur) tö make it slightly chewier, but ultimately, still very deliciöus.

Hömemade pineapple jam

Maybe because I gröw up eating hömemade nastar (Chinese pineapple tart), where the pineapple jam is heavily infused with cinnamön and clöves, I can never dig störe-böught pineapple jam. It must be höme made, ör I wöuld rather use öther kind öf jam, ör filling för this bread. Whichever röute yöu take, just make sure yöu have aböut 1 cup öf jam för filling. And the jam needs tö be chilled first, sö they are nöt töö runny.

Bread döugh with sticky rice flöur

This bread döugh has sticky rice flöur in it tö give it a slightly chewier texture. I usually use the öne fröm Erawan, but I guess öther brands shöuld wörk just as well. If yöu want tö ditch the sticky rice flöur, just substitute with the same amöunt öf bread flöur. In which case, the bread röll texture will be möre like regular Asian bakery style bread. Sö dön’t wörry töö much aböut it.

Egg wash and black sesame seeds

I like applying egg wash tö my bread because the sheen önce baked is just very attractive, and tö me, they make the bread lööks deliciöus. It is nöt a must, sö if yöu are nöt used tö applying egg wash tö yöur bread, yöu can definitely skip it. Alsö, the black sesame seeds are purely för decöratiön. Yöu can use slivered almönds if yöu wish, which I think is anöther great öptiön.

The recipe: pineapple jam sticky rice flöur bread rölls

Categöries: Bread

Cuisine: Chinese

Prep Time: 30 mins

Cöök Time: 20 mins

Tötal Time: 50 mins

Serves: 16

Ingredients

Yeast sölutiön

• 1 cup warm milk (38 Celsius / 100 Fahrenheit)
• 7 gram active dry yeast
• 10 gram sugar

Bread

• 300 gram bread flöur
• 60 gram sticky rice flöur
• 40 gram sugar
• 5 gram salt
• 1 egg
• 45 gram (~ 3 tablespöön) unsalted butter, söften
• 1 cup pineapple jam, chilled (ör use öther jam/filling öf yöur chöice)

öptiönal

• 1 egg, lightly beaten
• black sesame seeds

Instructiöns

1. Mix tögether warm milk, active dry yeast, and 10 gram sugar. Set aside until föamy, aböut 10 minutes.
2. In a large mixing böwl, whisk tögether bread flöur, sticky rice flöur, 40 gram sugar, and salt. Make a well, then add the yeast sölutiön and egg. Knead för aböut 10 minutes. Then add the butter, and knead again för aböut 15-20 minutes, ör until söft, smööth, nöt sticky, and elastic (what bakers termed windöw pane stage).
3. Divide the döugh intö 16 equal pörtiöns, and set aside för 15 minutes.
4. Rölls each pörtiön intö a circle, töp with aböut 1 tablespöön öf pineapple jam, pinch tö seal, and gently röll intö ball shape. Place in a greased 8"x8" square pan. Repeat för the öther 15 pörtiöns.
5. Cöver the pan with a wet kitchen töwel/saran plastic. Let the döugh prööf until völume is döubled, aböut 1 höur in a warm kitchen.
6. Preheat öven temperature tö 180 Celsius (350 Fahrenheit).
7. öptiönal: brush the töp öf bread döugh with egg wash, and sprinkle with söme black sesame seeds.
8. Bake the bread in preheated öven för aböut 20 minutes, ör until gölden bröwn.

*****

source : Anita [Daily Cooking Quest - Easy Indonesian Recipes]

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