Rice bread
By VicentaLakin
Recently received a bag of bread flour, which was never seen before. Although I usually make my own bread with some groceries or something, this is the first time that so much rice flour is made of bread in comparison to high-band flour. First of all, in terms of the ratio of formulas, 200 grams of rice flour, which is barely 70 per cent even on French flour with a very high intake of water, has reached 134 grams, almost 70 per cent of the amount of water in the formula, which, if placed in ordinary bread flour, is soft enough to become a “mud”, yet the rice flour is still in shape and resilient, and this leads to curiosity. I built the noodles into an olive-type small bag, and I cut a few stripes with a new cutter. The finished product has a very good inflation, a good rise, and it's beautiful. And when the bread is cut, the tissue in it, even though it looks like the ordinary bread, looks bright, but it looks like the tissue of rice-cream. Take a bite, and have a sticky and sweet taste of rice paste, and a little bit of tweezing。
Recipe Recommendations
Steps for Rice bread
1
All materials are ready: rice bread flour, dry yeast, salt, fine sugar, egg fluid, cool water, butter
2
(a) All materials, except butter, are placed in the bread drums, with 10 minutes of face rubbing
3
When the noodles are formed and they pull out the thick film, they are released with butter for 15 minutes
4
The face is able to pull out such a flexible thin film, with a hand piercing and a small sawn tooth on the edge; the face is loose in a barrel for five minutes
5
(b) Reshaping the face of the noodles into 4 equals, a slight plasticization and a ten-minute lax box
6
(a) Take loose and fine noodles, beat them into ellipses, and fold them up and down
7
(a) Rolling around, so that the interface is glued, with a small amount of rice flour on the untaught dish, and every time a face roll is rolled up, set up, and don't move at will; it ferments naturally in the oven
8
(b) The oven starts preheating 210 degrees at twice the length of the hour; while a small amount of rice flour is sifted on the face, and the knife is cut out of the raisins at will; the rice flour is more water-sucking, its surface is very wet and bright, and the sifing powder is quickly absorbed, so that more can be sifted
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(b) Bringing the face into the preheated oven mid- or lower-level, 200 degrees of fire, 210 degrees of fire, 20 minutes; the temperature and time may be adjusted according to the actual situation in the oven
10
The furnace is then transferred to the hanger, where it can be stored in a bag at hand temperature, sliced for consumption, brittle, soft inside, and smell of rice。
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Rice bread, rice fragrance, brilliance, soft insideRice bread Make Tips
1. Rice bread flour contains more rice powder and is more water-intensive, but is not as strong as pure wheat powder, so it is enough to rub the face to pull out the thick film lightly, and because of the difference in the length of the band, the expansion is not so good, so it takes only one fermentation; 2. The temperature and time of the bakery can be adjusted by making any form, with or without a pallet, and by looking at the oven。