KINUPAN RECIPE WITH VIETNAMESE GREEN RICE
A bread with unique texture, flavor and color
Ingredients:
500 g of strong flour.
50 g of sugar.
8 g of salt.
60g milk
25 g cream
50 g butter at room temperature
Between 100 and 150 g of water. (You may need more depending on the absorption capacity of the flour)
3 g of dry yeast.
Elaboration:
Knead all the ingredients except the butter and develop the gluten.
Once it is developed, the fat is added.
Gluten is developed again.
It is balled and left to rest overnight in the refrigerator until doubled.
Two rectangles are made with the rolling pin, one of each color.
Put the white on top of the green and roll it up the longest side.
Divide it in half along the longest side with the spatula and roll it up.
Brush with water and decorate with green rice flakes.
It is put in the mold. It must be raised to the maximum.
In the oven, with steam for the first 10 minutes. If it browns too much, put aluminum foil on top.
