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パン（米粉のシナモンロール）｜森のコメパンさんのレシピ書き起こし

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morinokomepan cooking

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Ingredients

(A) Rice flour : 6g
(A) Water : 20g
(B) Rice flour : 120g
(B) Cornstarch : 50g
(B) millet sugar : 16g
(B) salt : 2g
(B) Dry yeast : 3g
冷水 : 120g
Vegetable oil : 8g
サイリウムハスク : 5.5g
(C) Cinnamon : 大さじ1
(C) millet sugar : 大さじ3
(D) millet sugar : 20g
(D) Water : 3g
(D) lemon juice : 2g

Time required

60minutes

Procedure

1) ペーストを作る 01:43
Put (A) in a heat-resistant container and mix until there are no lumps.
Microwave at 600w for 30 seconds, remove and mix well.
2) 生地を作る 02:26
Lightly mix (B), add cold water, and mix again.
Add 1 paste and oil in order and mix.
Check the consistency of the dough, and if it is too hard, add a little water and mix.
Mix for 5 minutes with a hand mixer.
Check the consistency of the dough again, and if it is too hard, add a small amount of water and mix.
Add the psyllium husk, mix, and knead with a spatula for about 5 minutes.
Check the consistency of the dough with your index and middle fingers.
If it's too soft, add a little psyllium husk.
Cover with a wet cloth.
3) 成形する 06:36
Dust a board with flour and place the dough from step 2 on top.
Make it lengthwise and roll it out thinly with a rolling pin.
Sprinkle the cinnamon sugar mixed with (C) all over the dough.
Roll the dough and seal the ends and cut into 4 equal parts.
Place in a cinnamon roll mold greased with oil (not listed).
4) 発酵させる 08:20
Mist it and cover it with a wet cloth and plastic wrap.
Ferment in a 40 degree oven for 15-30 minutes.
5) 焼く 09:05
Apply oil (not listed) to the surface of 4 and bake in an oven at 180 degrees for 10 minutes.
Cover the dough and bake in the oven at 160 degrees for 7-12 minutes.
6) アイシングをかける 09:28
Remove 5 from the mold and let it rest for 4-5 hours.
Mix (D) to make icing, and pour over the cinnamon rolls to complete.

Point

・Cornstarch is an essential ingredient that helps create the texture and bulge of sweet bread.
・It is ideal to lift the dough with a spatula and remove the ribbon-like streaks completely in 3 seconds before adding the psyllium husk in step 2.
・As for the hardness of the dough after adding the psyllium husk in step 2, it is ideal that the dough does not stick to the index and middle fingers at all.
・When the dough is puffed up, slightly rough and has a few small holes, it is a good indicator of fermentation.
・If you want to harden the icing, use powdered sugar instead of cane sugar.