【Rice-flour bread】 fruit sandwiches｜Strawberry sandwiches｜Gluten-free (flourless)｜Egg-free｜Psyllium-free #Komehyaku #Gluten-free
◎I made strawberry sandwiches with rice flour bread that does not get hard even if it is put in the refrigerator.
◇レシピや説明を字幕にのせています。（日本語と英語)
スマートフォン▶︙→CC→日本語（英語）を選択
パソコンの場合▶⚙→字幕→日本語（英語）を選択
Recipes and explanations are included in the subtitles. (Japanese and English)
Smartphones ▶ →CC→Japanese(English)On a computer ▶ Select ⚙→subtitle→Japanese (English)
The recipe for rice-flour bread is shown in the second half of the video.
Filling Ingredients
Butter
15g condensed milk or sugar
100g whipping cream
(You can also mix mascarpone or cream cheese into the whipped cream.)
Strawberries
Anko (red bean paste)
Rice-flour bread
Ingredients (one loaf/using Tomizawa Shoten Ulster bread case)
→Mold used: tomiz.com/item/00755900
Tangzhong/rice gel (rice paste)
20g rice flour (Mizuhochikara)
60g water
600W/30 seconds 4 times
15g oil (rice oil is recommended)
Dough
280g rice flour (Mizuho Chikara)
200g lukewarm water (30℃) (water in summer)
4g salt
20g Sugar
4g dry yeast (strong fermentation is recommended)
Rice gel made from the above
40℃/10 min.
→40℃/40minutes (in winter or when the kneading temperature is 25~26℃)
(40°C/30 min. in summer or when the kneading temperature is about 28°C)
→20 minutes in an oven preheated to 170°C
→200°C/20 min.
Cut about 3 hours later, as it cannot be cut when freshly made.
○Rice Flour Bread Instagram
→ / ku_chan_komeko
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