蕎麦（ラー油蕎麦）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし
Cooking expert Ryuji's buzz recipe Time required : 15minutes
100% rice flour bread | Transcription of Mori no Komepan's recipe
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Ingredients
- Rice flour (for rice paste) : 10g
- Hot water (for rice paste) : 25g
- rice flour : 150g
- Millet sugar : 15g
- salt : 2.5g
- Dry yeast : 2.5g
- Rapeseed oil : 10g
- Warm water : 110g ~ 145g
Time required
70minutes
Procedure
-
1)
Make rice paste
00:21
Put 10g of rice flour in a bowl, add 25g of boiling water on it, and mix with a whisk.
-
2)
Add rice flour, millet sugar, salt and dry yeast and mix.
00:43
Add rice flour, millet sugar, salt and dry yeast and mix gently with a whisk.
-
3)
Add lukewarm water
01:08
Add lukewarm water and mix with a rubber spatula until it is no longer powdery.
-
4)
Add rapeseed oil
01:25
Add rapeseed oil and mix well with a rubber spatula for about 5 minutes.
-
5)
Pour the dough into a mold
02:33
Pour into a mold with an oven sheet, mark twice with a toothpick, and wrap the mold.
-
6)
Ferment
02:58
Ferment at 35 ° C for about 25-40 minutes. Fermentation is complete when it swells to about 0.5 cm below the mark.
-
7)
bake in an oven
03:11
Cover the mold with aluminum foil in a dome shape and leave it in the oven at 150 ° C for 40 minutes. Remove the aluminum foil and bake at 200 ° C for another 12 minutes and you're done.
Point
・ 100% rice flour, gluten-free bread.
・ A recipe designed to bake relatively any rice flour, such as rice flour that can be bought at supermarkets.
・ Adjust the lukewarm water in step 3 to 15 degrees Celsius (ice water) in summer and 38 degrees Celsius in winter.
・ As a guide, the hardness of the dough in step 4 is such that ribbon-shaped streaks remain a little after 10 seconds.
-The mold uses a pound cake of 16.5 x 6.5 x 6 cm.
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