Glutinous Rice Bread

In summer, I will mix the dry materials (strong flour, glutinous rice flour, sugar) in advance and put them into the frozen layer for at least 2 hours.
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Put the dry materials into the cook's machine, then add milk and yeast.

Stir until the dough can feel the film, then add coconut oil and salt.

Stir until complete and take out the dough，wake up at room temperature for 30 min.

Vent the dough and divide into 12 small pieces.
Knead the dough and put it into the refrigerator to relax for 30 min.

Take out the dough, roll it into a rectangle, arrange it into an olive shape and put it in the baking pan to wake up for 1 hour.

Cut in the middle of the bread and squeeze in the salad dressing.

Preheat the oven at 200 degrees and 190 degrees. Bake in the oven for 20 minutes. Turn over the baking pan in the last five minutes to make the bread even.

NICE CUT！