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1
Boil the black rice.
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2
Boil the water in a pot; add in the black rice, and boil until cooked through while stirring.
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3
It'll take around 20~30 minutes.
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4
Try pushing down on a grain of rice with your finger to check if thoroughly cooked through.
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5
You might need to cook it a little more if you can still feel a hard core inside the grain.
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6
Measure out the boiling broth, and let cool sufficiently.
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7
Add the * ingredients to the completely cooled broth and knead (See memos).
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8
Check that there is a slightly glutinous film on the surface of the dough, add in the lard, and knead some more.
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9
Add in the black rice as well, knead, and then proof for the first time.
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10
Let it rise until it doubles in size.
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11
It took an hour for me this time around.
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12
# Use the fermenting function on your oven, if available.
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13
After the first proofing has finished, place the seam of the dough facing upwards, place on a sheet of canvas and flatten it out with the palm of your hand to release the gas thoroughly.
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14
Fold it like shown in the photo and roll it back up into ball.
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15
(Continued in the next photo).
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16
Release the gases and excess air thoroughly each time you fold it.
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17
Pinch the seams together tightly in order to roll it up.
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18
Place the seam facing downwards and cover with a sheet of canvas, followed by a damp cloth etc., and bench it.
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19
Let rest for 20 minutes.
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20
After resting, lightly press down on the dough and shape it.
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21
While the seam side is facing down, press down on 3 sides with a rolling pin (making it into a rough triangle).
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22
Lightly brush the three sides with water.
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23
Fold up the parts rolled with a rolling pin.
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24
Lightly press down on it to fix the shape.
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25
Flip it over and proof for the last time.
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26
It'll take about 30 minutes~.
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27
It took 30 minutes for me on this day.
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28
After the final proofing is finished, flip it over again.
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29
(The front is shown in the picture) Lightly brush the surface with water.
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30
Lightly sprinkle with bread flour through a tea strainer etc.
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31
Place into an oven preheated to 200C and bake for 30 minutes.
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32
(Please adjust time according to your oven).
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33
This is what it looks like when cut.
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34
Use it as a sliced dinner bread for soups or stews etc.
