そうめん（ナスごまそうめん）｜栗原心平「ごちそうさまチャンネル」さんのレシピ書き起こし
Shinpei Kurihara "Feast Channel" Time required : 15minutes
Bread (rice flour bread) |
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Ingredients
- rice flour : 300g
- 水 : 250cc
- 砂糖 : 25g
- 塩 : 4g
- ドライイースト : 4g
- 米油 : 10g
- アルミホイル : 適量
Time required
180minutes
Procedure
-
1)
Put materials into the inner kiln
01:16
Put water, rice flour, sugar, salt, dry yeast and rice oil in the inner kiln and set it in the home bakery.
-
2)
cooking
02:14
Select rice flour bread (without gluten) from the menu and start cooking.
Wait for it to bake automatically. -
3)
Baked
04:06
Take out the inner kiln from the home bakery and transfer the bread to the net.
-
4)
take a rough fever
04:47
Take a rough fever. Wrap with kitchen paper and plastic wrap and let rest for 5-6 hours to complete.
Slice to your desired thickness.
Point
・Home bakery used: siroca home bakery SHB-712.
・Mizuhochikara is used for bread rice flour.
・Nutrients (per 100g) Energy 348cal, Protein 6.0g, Lipid 0.7g, Carbohydrate 79.5g.
・Rice flour bread is gluten-free and delicious.
・Put the dry yeast in the center. If you touch sugar or salt, the fermentation power will weaken, so be careful when adding it.
・While kneading, use a rubber spatula to remove any remaining powder.
・There is also information on the internet that if you put aluminum foil on it while baking, the browning will improve.
・Wrap together and store for 2-3 days. Can be frozen individually wrapped and stored for up to 1 week.
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