100% RICE BREAD

Рет қаралды 34,533

2 жыл бұрын

M U S I C :
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I N G R E D I E N T S :
+ 200g koshihikari rice grains.
+ 16g sugar.
+ 4g salt.
+ 20ml oil.
+ 120ml water.
+ 4g yeast.

Пікірлер: 87

@kikmeister1016 Ай бұрын

Thankyou Cindy,it looks great , I have noted your recipe,I certainly will try ❤

@thulomanchay 7 ай бұрын

Thank for the tip on marking the height of the batter before proofing.

@teresamexico309 Жыл бұрын

Good recipe and you made it look easy, thank you and subscribed!

@cynnguyen13 Жыл бұрын

This means so much! Thank you!

@StardustNovaChannel 2 жыл бұрын

Looks great.

@cynnguyen13 2 жыл бұрын

Thank you so much.

@narcispopescu8058 14 күн бұрын

Thank you very much from Romania❤️🙏I will try this today. It is so useful for someone with celiac disease, when the gluten free bread on the market is not good at all. Thank you, very complete explanation.

@cynnguyen13 5 күн бұрын

@@narcispopescu8058 this touches me immensely. This means so much since I’ve received mixed reviews because perhaps the issue may be the type of rice grains, which I have no control over and wished I knew all the solutions to all types. However I take all the feedback into consideration to self-study harder and someday I may have the chance to film and updated recipe if my workload lessens in the near future. I have friends who are celiac so I always keep them in mind when I explore gluten-free baking.

@solangebarretto8105 10 ай бұрын

I like your recipe.

@autumnsky8647 Жыл бұрын

Thank you Cindy

@cynnguyen13 Жыл бұрын

Any time!

@CharGC123 2 ай бұрын

@@cynnguyen13 I don't buy or use oil, what purpose does it serve and can I just omit it as I do with other breads?

@Laura_0708 Жыл бұрын

I will try this!

@cynnguyen13 Жыл бұрын

Ohh I hope you obtain great results! It took me a few practices before I felt confident enough to film this video! ❤️

@henrym.5884 4 ай бұрын

Thanks.

@TEWANCHANNEL Жыл бұрын

NICE video🍃🌿 like👍

@fezekamabona5716 2 жыл бұрын

Will try the recipe

@cynnguyen13 2 жыл бұрын

This means so much! Wishing you success! ❤️

@juligimenez6363 Жыл бұрын

Hola from Spain! Just made this incredible bread 🍞. Doubled the quantity and baked it in a loaf pan. It's delicious 😋 Thank you so much for such an easy yummy recipe!

@cynnguyen13 Жыл бұрын

That’s so sweet of you to comment and I apologise if there was any inconvenience adjusting the recipe. With different types of rice grains that exists out there, I’m still learning a lot and can only share my experience. Nonetheless, I hope you enjoyed the fruit of your labour! The hard work pays off for sure because rice is life! Hehe!

@florenceboon3053 4 ай бұрын

May I ask if u r using a normal rice flour?? I use a normal rice flour and fail the baking 🥲🥲🥲🥲

@juligimenez6363 4 ай бұрын

Hello, I used normal long grain rice. The recipe asks for soaked rice, not rice flour. Try with soaked rice and you'll succeed ❤

@florenceboon3053 4 ай бұрын

Ok thanks will try again

@solangebarretto8105 10 ай бұрын

👏👏👏👏👏👏👏

@solangebarretto8105 10 ай бұрын

Cool

@cynnguyen13 10 ай бұрын

Damn! Thank you! I'm surprised this video is still relevant. I'm everso grateful

@teresawee7211 5 ай бұрын

Instead of cooking oil can use melted butter?

@silviah595 Жыл бұрын

Hi Cindy. Your recipe looks spectacular. My first try was with regular white rice from another "blender recipe" and it came out airy but hard chewy. Nothing fluffy. I don't have any experience in this but since I loved the flavor I'm investigating how to improve the internal texture. It seems that the type of rice counts a lot in the result. Glutinous rice is more appropriate. I think it's the same as Japanese. I think that the temperature that the mixture reaches when blending should also be very important, because the fluffiest breads are made with the creamy mix "Tangzhone" and the temperature activation of the starches should be the key to success. Some use hot water, but it can kill the yeast. Your blender is very powerful and I think it achieves that warm-up that seems to be so necessary. You put the yeast out of the blender and that ensures its survival and effectiveness. You could also try making it with glutinous rice flour (from mochis) and prepare a part of tanghzone. What do you think?

@cynnguyen13 Жыл бұрын

Glutinous rice is very low in amylose and will result in gummy bread. It will not rise tall. I have realised that when in comes to Koshihikari rice, their amylose content can vary from region as well as the age of the crop. Having said that, I switched rice grains using the Akita Komachi and Koshi Ibuki, which have given me more stable results. For a gluten-free tang zhong, I have used pre-cooked rice and have given a demonstration in my latest video where I’ve also linked other videos by other creators such as Chef Steps (who used Thai Jasmine rice instead of Japanese rice) and Kitchen Princess Bamboo, who uses a regular blender instead of an expensive one. My latest video is called “Explaining rice bread” and you can find the links to these creators’ videos!

@silviah595 Жыл бұрын

@@cynnguyen13 Thanks Cindy. I never heard about all those verieties of Japanese rice. And I can never will get them. I live un Uruguay. The only one I see here is a very expensive rice for Sushi called Kansushi. Is a Hayate variety of japanesse rice with a Kapika process. I will gona see all those videos you mention. Any way I Will tray eith what I have. The psyllium can help to rise. I am experiencing with sourdough and not yeast.

@cynnguyen13 Жыл бұрын

@@silviah595 no problem. I apologize if I can only help by recommending other videos. I understand it can be troublesome but I hope Jasmine rice/medium grain rice is more affordable to you. Rice is a very important resource to Japan, that is why it can be pricey, even when exported around Asia. Japan is also very selective of which grains they will allow to be exported to protect the quality, so please know that you're not alone when having difficulty finding the right material. I bet it will taste superb with sourdough and that it will be very pronounced! I wish you all the best with experimenting. It's definitely annoying to clean up when you feel like you failed, but your effort will pay off. I used to fail a lot too when my rice grain was incorrect.

@florenceboon3053 4 ай бұрын

Cindy why is my dough sinker during the 1st 10 mins baking, is it being over proofed??? Thanks

@kathychan6523 Ай бұрын

Are you using an oven or micro wave , as i saw d bread pan on a turntable. turntable

@rajkundnani4414 Жыл бұрын

You are awesome. Your recipe seems v good. Avoid doing work on top of a weighing scale ❤

@cynnguyen13 Жыл бұрын

Noted. Thank you.

@paulfool8728 6 ай бұрын

Sigi pickpick apen ko after lunch . Nskakahiya yum check natin sa cibeles still not ready but ill make a follow

@papaprayrprincs Жыл бұрын

@Cindy Nguyen What are the measurements of your pan? thank you!

@cynnguyen13 Жыл бұрын

The measurements are shown at 7:12. 10.6cm x 10cm x 10cm.

@kutrabilada8865 6 ай бұрын

I used basmati rice because that's what I had. It didn't rise as much as yours but was delicious. I read in the comments that you recommend Calrose so I will use that next time.

@florenceboon3053 4 ай бұрын

I also use brasmati rice and the result didn’t work well. 🥲🥲💪💪

@kutrabilada8865 4 ай бұрын

@@florenceboon3053 I bought Calrose rice just to make this bread, it still didn't rise, in fact the rise was worse. Maybe I am doing something wrong.🤔

@cynnguyen13 3 ай бұрын

@@kutrabilada8865 I have no issue using Japanese rice. I have also had success with Jasmine rice. I have not tried basmati rice. I am sorry that I cannot offer more. From my experience, the times that I have failed were due to issues with the yeast, either I used too little or too much. I keep it within the 2-3% in proportion to weight of rice used. The more reactive the yeast, err on less. If it is a slow rise yeast, you may have more forgiving results.

@cynnguyen13 3 ай бұрын

@@florenceboon3053 i really apologise that my recipe hasn’t been a success for some. You’re not alone. I have difficulty documenting a more comprehensive explanation due to work. I can only touch base and share that failure is part of the process. I have failed many times myself and hope you don’t lose courage.

@maryambimbobello-magaji8338 5 ай бұрын

Gosh. I dont think i can do this with all this measuring ingredients on a scale! Really!😢

@sylviagan1069 2 жыл бұрын

How much oil is require Thank you

@cynnguyen13 2 жыл бұрын

20g of oil! Thank you for asking, because I noticed I forgot to write it in the video. I'll be updating my description box and add the recipe.

@HaRin9743 Жыл бұрын

Hi ! thanks for the recipe can I do this without adding sugar ?

@cynnguyen13 Жыл бұрын

Unfortunately no. The sugar is necessary to help the yeast stay active and alive. It’s a necessary component to the recipe.

@nermineghazal2012 Жыл бұрын

Honey works as well I tried it

@HaRin9743 Жыл бұрын

@@nermineghazal2012 thanks

@VeryInteresting369 Жыл бұрын

So does maple syrup.

@joycesmith-hall6938 Жыл бұрын

Where did you buy your bread cutter

@lisamackay1017 Жыл бұрын

I made this bread, but it came out dense and a bit sticky. I used long grain white rice. Should I use a short grain white rice or does it make a difference? thank You!

@cynnguyen13 Жыл бұрын

Yes - the video specified that I used Japanese rice. However, there are many variations of Japonica rice. I recommend starting with Calrose rice for easier access and because the amylose content is likely higher than koshihikari (which have failed me from time to time until I switched to medium-grained Japonica grains - ex: Calrose rice)

@lisamackay1017 Жыл бұрын

Thank you for answering. I know you specifically said Japanese rice, but I have watch other videos on blender rice bread and they said any white rice. When My bread didn’t come out as good using long grain white rice…I wondered. Eating gluten free is limiting and expensive! I wanted to make sure what I could use for sure and if they were other options. Right now, I am, looking for the less expensive option. I can get the rice you mentioned locally. Thank you for taking time to answer me! I really appreciate it!

@cynnguyen13 Жыл бұрын

You’re welcome. I perfectly where you come from because I, myself, have failed from time to time too. I just recently learned that one type of rice (ex: Japanese rice) can have different sizes. It’s like having sub-variations within one grain type. I hope you’re able to buy smaller sized rice bags to try, that way it can be less wasteful. Trial and error is inevitable in gluten-free baking. Even I still fail from time to time. Just keep a ‘can do’ spirit, because you can only improve from failures

@lisamackay1017 Жыл бұрын

@@cynnguyen13Thank you! Yes…I will keep going. Your recipe is a great addition to those who can’t milk and eggs. I am looking forward to making it with the correct kind of rice! I t really looks delicious!

@samz9846 Жыл бұрын

Is there a way to make it without yeast

@cynnguyen13 Жыл бұрын

I have not tried this recipe without yeast. I’ve seen some use baking powder and vinegar as yeast replacement, but I can’t determine what result you’d obtain if you applied this method to my recipe.

@philjulian2083 7 ай бұрын

Does anybody oin the USA measure their ingredients by grams instead of cups and teaspoons? Adding US measurements alongside international would be helpful

@cynnguyen13 7 ай бұрын

Hello - as I do not reside in the US, I measure with a kitchen scale using grams. Especially in baking where accuracy is often essential. More over, my recipe is adjusted according to my experience, and that is the extent of my knowledge. However, I can definitely assist sharing you a link that uses US measurements with cups and spoons. The recipe is by Chez Jorge and his recipe has received great reviews from many, including other content creators such as EmmymadeinJapan. Here’s the link: instagram.com/reel/CSKAJg5Bn8a/?igshid=ODhhZWM5NmIwOQ== I hope you understand why I put the link as opposed to copy/pasting. I would not feel right taking credit for what I have not produced.

@alizeynaqvi5472 Жыл бұрын

I use any short grain rice?

@cynnguyen13 Жыл бұрын

Not any short grain. It has to precisely be Koshihikari rice grains. I’ve tried experimenting with another type of rice grain called Yumeperika and it did not rise. Based on my experience, Koshihikari rice is my safest result.

@alizeynaqvi5472 Жыл бұрын

@@cynnguyen13 ok thanx

@snehalraut1960 6 ай бұрын

Option for sugar pls..

@cynnguyen13 6 ай бұрын

You can use light brown sugar or half-calorie sugar. But I would not use splenda or liquid sugar sources such as maple syrup or the batter will be too liquid.

@ILoveKittensify 2 жыл бұрын

Hi. What rice brand you used? Can I get it tomorrow n USA?

@cynnguyen13 2 жыл бұрын

Hi Anila, when it comes to using the correct rice, it’s not about brand name but about the type of rice you use. For my rice bread, I used Japanese Nihonssan Koshihikari rice grains, which I’ve sourced at a market that imports products from Japan. I’m not based in the USA, so I’m unaware which brand names are accessible to you. I think that if you search the specific rice grain type, there might be a store or seller who carry them. I have not attempted making rice bread with other rice grain sizes (such as medium, or long). However, one of the short grain types I DO NOT recommend is the Hokkaido Yumeiperika because of the low-amylose content, which will not rise as high as when using Nihonssan Koshihikari grains. I’m not sure if it helps, but I hope there are enough details provided to give you an idea that the higher the amylose content (amongst the Japanese rice grains), the better your rice bread rises.

@ILoveKittensify 2 жыл бұрын

@@cynnguyen13 thanks so much. So, I should look for short grain rice? I found a brand in Amazon, Tamanishiki super premium short grain. Would it work?

@cynnguyen13 2 жыл бұрын

@@ILoveKittensify just looked up Tamanishiki. I’m unsure and I hesitate on whether Tamanishiki will work. While it does contain Koshihikari rice grains, it is also combined with another grain called Yumegokochi, which I’m not knowledgeable on. There is another brand I called Shirakiku Rice that I saw when searching. I’m more confident in that then the Tamanishiki brand. Another common brand I’ve seen that I think might work is Nishiki.

@ILoveKittensify 2 жыл бұрын

@@cynnguyen13 I bought the brand called Kagayaki short grain rice. Would it work? I am sorry to bother you. It’s in Amazon. It’s 49 dollar for 15 pound bag. Can you please advise dear? Kagayaki short grain rice

@cynnguyen13 2 жыл бұрын

@@ILoveKittensify hi back! I’ve searched the brand you referred. Since it stated that the grain type is koshihikari, it should work!

@allisonjones7549 Жыл бұрын

Hi Cindy Can you link to the square bread pan you used? I've never seen one like that. I have a similar design, but it's a standard length loaf pan.

@cynnguyen13 Жыл бұрын

I do not have the link anymore, as it is outdated and my pan is relatively old. I put the picture with the measurements. It might help if you type in your search bar: cube bread pan

@juligimenez6363 Жыл бұрын

I doubled the recipe and made it in a standard length loaf pan, soo good 😊

@hisukserjeant5204 4 ай бұрын

No sugar is better, Away from sugar!

@utefollmann9215 7 ай бұрын

💗Danke für das video wunderschön 💗🤗🕯💗liebe Grüße in ihr Land

@cynnguyen13 7 ай бұрын

Danke schon!!😭 my heart is really touched!

@utefollmann9215 7 ай бұрын

@@cynnguyen13 🤗💗, Hab es ausprobiert,aber irgendwie. Hab ich n Fehler gemacht 😂 ist für die Hühner 😂..aber ich versuche es wieder.nochmals 💗😊Dankeschön...werde es noch hinbekommen bis es klappt ,aufgeben ist für mi keine option🤣 🤣😙🎁