Fluffy Soy Bread Rolls With Rice Flour Recipe by cookpad.japan
Cooking Instructions 1 Add the ingredients into the bread maker in order from top to bottom. Let it work until the first rising. Don't let the salt and yeast touch. Put the yeast on top of the sugar. Finely chop the butter. 2 Remove the dough and separate into 10 pieces (40 g). If making mini rolls, separate into 20 pieces (20 g). Cover with a damp cloth and let rest for 20 minutes. 3 I accidentally let them sit too long and they rose too much...but continue with the process. 4 Gently reshape them into balls and place on a baking tray lined with parchment paper. Mist with water and put in a 37°C oven for 40-50 minutes for the second rising. 5 Mist with water and dust with flour using a tea strainer. You can use cornmeal, rice flour, or white flour. Or you don't need to use anything. 6 Bake for 15 minutes in an oven preheated to 180℃. 7 When they have finished baking, place on a rack to cool. Then put into a plastic bag to store. 8 They are so fluffy when freshly baked and so moist and soft when cooled. 1 Add the ingredients into the bread maker in order from top to bottom. Let it work until the first rising. Don't let the salt and yeast touch. Put the yeast on top of the sugar. Finely chop the butter. 1 Add the ingredients into the bread maker in order from top to bottom. Let it work until the first rising. Don't let the salt and yeast touch. Put the yeast on top of the sugar. Finely chop the butter. 2 Remove the dough and separate into 10 pieces (40 g). If making mini rolls, separate into 20 pieces (20 g). Cover with a damp cloth and let rest for 20 minutes. 2 Remove the dough and separate into 10 pieces (40 g). If making mini rolls, separate into 20 pieces (20 g). Cover with a damp cloth and let rest for 20 minutes. 3 I accidentally let them sit too long and they rose too much...but continue with the process. 3 I accidentally let them sit too long and they rose too much...but continue with the process. 4 Gently reshape them into balls and place on a baking tray lined with parchment paper. Mist with water and put in a 37°C oven for 40-50 minutes for the second rising. 4 Gently reshape them into balls and place on a baking tray lined with parchment paper. Mist with water and put in a 37°C oven for 40-50 minutes for the second rising. 5 Mist with water and dust with flour using a tea strainer. You can use cornmeal, rice flour, or white flour. Or you don't need to use anything. 5 Mist with water and dust with flour using a tea strainer. You can use cornmeal, rice flour, or white flour. Or you don't need to use anything. 6 Bake for 15 minutes in an oven preheated to 180℃. 6 Bake for 15 minutes in an oven preheated to 180℃. 7 When they have finished baking, place on a rack to cool. Then put into a plastic bag to store. 7 When they have finished baking, place on a rack to cool. Then put into a plastic bag to store. 8 They are so fluffy when freshly baked and so moist and soft when cooled. 8 They are so fluffy when freshly baked and so moist and soft when cooled. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Crockpot Creamy Cheesy Chicken Mini Lemon and Blueberry Cheesecake Cupcakes Fat Burning Cabbage Soup Jacked Up Potatoes Fluffy Peanut Butter Cream Cheese Frosting Crockpot Creamy Cheesy Chicken Mini Lemon and Blueberry Cheesecake Cupcakes Fat Burning Cabbage Soup Jacked Up Potatoes Fluffy Peanut Butter Cream Cheese Frosting Crab Stick Lettuce Toast with Sweet Chili Mayonnaise Smoky Southwest Corn Round Bread Rolls Kabocha Squash Twisted Bread Rolls Arroz con Gandules / Rice w Pigeon Peas Arroz con Gandules / Rice w Pigeon Peas Oil-Free Bread with Miso and Milk Chikuzen-ni Made in a Jiffy with a Pressure Cooker Homemade Apple Leaven (Bread Starter) Grilled Eggplant Crab Stick Lettuce Toast with Sweet Chili Mayonnaise Smoky Southwest Corn Round Bread Rolls Kabocha Squash Twisted Bread Rolls Arroz con Gandules / Rice w Pigeon Peas Arroz con Gandules / Rice w Pigeon Peas Oil-Free Bread with Miso and Milk Chikuzen-ni Made in a Jiffy with a Pressure Cooker Homemade Apple Leaven (Bread Starter) Grilled Eggplant