【Psyllium-Free] Rice Flour Kinpira Bread｜Rice Flour Bread｜Easy to Mix｜Gluten-Free｜Delicatessen Bread #Komehitaku
Psyllium-free because all you have to do is put it in a mold and bake it!
This bread is made by a couple on an explosive food diet and I thought it was absolutely delicious, so I reimported it.
Rice Flour Pork Kimchi Bread.
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Recipes and explanations are included in the subtitles. (Japanese and English)
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Ingredients
Molds used
→Seria madeleine cups (75 mm dia.), PET laminated paper
(PET container prevents the dough from sticking to the cups)
130g rice flour (Mizuho Chikara)
5g sugar
1.5~2g Dry yeast
Pinch of salt
5g Oil
110g warm water (water in summer)
Pork Kimchi Topping
Pork
Pork Kimchi
Cheese and mayonnaise to taste
40°C/20 min.
→170℃/10 min.
→200℃/ 8~10 min.
(If you don't put cheese or mayonnaise on it, it will burn easily.
If you do not put anything on top, cover with aluminum foil or lower the temperature to 190°C (374°F).
When cooled, it is easy to remove from the mold.
If the filling has a lot of moisture, it is better to bake it on top of the dough than to wrap it.
(The bottom part is less likely to be sticky.)
○Rice Flour Bread Instagram
→ / ku_chan_komeko
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