Black rice and olives

WHAT YOU NEED

Ingredients

270 grams of high starch flour
80 grams of black rice
30 grams of butter
50 grams of milk
Angie yeast 1 t
Moderate amount of milk
3 grams of salt

How TO MADE Black rice and olives

Steps 1 to 4

1. Butter softened at room temperature, cut into small pieces!

2. Wash the black rice, add a moderate amount of water, and make a reserve of black rice.

3. The yeast is opened with warm water, the flour is sifted, yeast water, table salt, milk are added and stirred evenly, wrapped in a preservative film, and placed in a warm place for initial fermentation!

4. When the dough is three times the size of the previous one, add butter, black rice, sugar and refined milk, stir evenly, use your hands and until smooth.

5. Cut the dough into quarters, knead it into two-pointed shapes, put it in a pan, cover it with a wet cloth, and put it in a warm place for a second fermentation!

6. Put the dough in the oven until it's three times the size of the dough.

7. Oven 180 degrees preheated for three minutes, up and down, eighteen minutes! OK!