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90minutes
Add 30g of oatmeal to a bowl.
Add soy milk yogurt to a bowl and mix.
Mix at room temperature for about 10 minutes.
Add rice oil, salt, and dry yeast to a bowl and mix thoroughly.
Add the remaining oatmeal and mix.
Wrap the dough in plastic wrap and shape.
Wet your hands with water and smooth the surface.
Make several circles on the dough at 1cm intervals.
Sprinkle with potato starch.
Make thin cross-shaped cuts with a knife.
Place the dough from step 1 on a baking sheet lined with parchment paper.
Wrap the baking sheet in a nylon bag.
Let rise in a warm room for 30 minutes to 1 hour.
Preheat the oven to 230℃, then lower the temperature to 210℃ and bake for about 20 minutes.
Let cool slightly and keep warm in a nylon bag.
-If you don't care about dairy products, you can use unsweetened yogurt instead of soy milk yogurt.
・We recommend the instant type of oatmeal.
- Mix the dough until it becomes small in size and sticky.
- If you are adding nuts or dried fruit, add them when adding the rest of the oatmeal.
・Rice flour may be used for potato starch.
- Ferment in a warm room or in an oven with a fermentation function.
・If you bake at 230℃ in a preheated oven at 230℃ without lowering the temperature to 210℃, it will brown well.
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