Leong Meng Pock, Beijing Confectionery
Make Pre-ferment. Mix all ingredients into a smooth paste, cover and chill for 18 hours.
Prepare Add-ins. Wash and drain red rice, then cook with water in the usual way until fully
cooked. Let cool completely.
Combine wholegrain oatmeal with 140 g water, cover and let stand for 30 minutes at
room temperature.
Cover California Raisins with ample water and let soak for 30 minutes at room temperature.
Make Main Dough. Combine all ingredients and knead on medium speed for 6 minutes.
Drain California Raisins. Add to dough with cooled cooked rice and soaked oatmeal,
then knead on medium speed for 3 minutes. Increase speed to high and knead for a final
30 seconds.
Cover dough and proof for 30 minutes. Fold dough over onto itself once, then proof for
another 30 minutes.
Divide dough into 17 portions, about 350 g each. Let rest for 10 minutes.
Prepare 17 loaf pans, 20 cm long by 10 cm wide by 10 cm deep, by lightly greasing them
with shortening.
Shape dough portions into tight ovals, then place in pans. Let breads proof until they fill the pans about 75% to 80% full.
Preheat oven to 180°C (top element) and 150°C (bottom element).
Sprinkle breads with almond flakes to taste. Bake breads for about 28 minutes, until
golden brown.
Ingredients
Directions
Make Pre-ferment. Mix all ingredients into a smooth paste, cover and chill for 18 hours.
Prepare Add-ins. Wash and drain red rice, then cook with water in the usual way until fully
cooked. Let cool completely.
Combine wholegrain oatmeal with 140 g water, cover and let stand for 30 minutes at
room temperature.
Cover California Raisins with ample water and let soak for 30 minutes at room temperature.
Make Main Dough. Combine all ingredients and knead on medium speed for 6 minutes.
Drain California Raisins. Add to dough with cooled cooked rice and soaked oatmeal,
then knead on medium speed for 3 minutes. Increase speed to high and knead for a final
30 seconds.
Cover dough and proof for 30 minutes. Fold dough over onto itself once, then proof for
another 30 minutes.
Divide dough into 17 portions, about 350 g each. Let rest for 10 minutes.
Prepare 17 loaf pans, 20 cm long by 10 cm wide by 10 cm deep, by lightly greasing them
with shortening.
Shape dough portions into tight ovals, then place in pans. Let breads proof until they fill the pans about 75% to 80% full.
Preheat oven to 180°C (top element) and 150°C (bottom element).
Sprinkle breads with almond flakes to taste. Bake breads for about 28 minutes, until
golden brown.