【米粉パン】米粉レモンホワイトチョコフランス｜グルテンフリー｜米粉ハードパン#こめひゃく
Today’s recipe is for rice flour lemon white chocolate baguette. Add all ingredients except for the silicone and mix well. When you want to make hard rice flour bread,
add potato starch instead of oil and reduce the amount of sugar to make it firmer. Conversely, if you want to make soft bread,
increase the amount of oil and sugar to make it fluffy. Adjust it according to the bread you want to make. Add the silicone and mix well. Mixing vigorously prevents lumps from forming. knead well until it comes together Cover to prevent drying and ferment at room temperature for 30 minutes. I found lemon peel at Tomizawa Shoten. The only ingredients are Sicilian lemons and agave syrup. Cut into large pieces. quadrant Stretch into an oval shape Top with lemon peel. 3-4 pieces of white chocolate No emulsifiers added
White couverture chocolate I found it at Natural House in Grand Front. Ingredients: organic cocoa butter, organic raw sugar, organic whole milk powder Fold twice toward you. Lemon peel and white chocolate are not tasty when burnt,
so make sure to put them inside so they don’t show on the surface. It’s better not to knead it. stretch out crunchy Arrange on a baking sheet and preheat the oven. Once preheating is complete, coat the surface with oil. Make three cuts with a knife. No need to worry about the angle of the knife Bake at 230°C (446°F) for 18-20 minutes. When summer comes, I feel like eating lemons. If it gets hard, heat it up in the toaster. You can also freeze it.
【グルテンフリー】米粉レモンホワイトチョコフランス｜小麦粉不使用｜米粉ハードパン｜米粉パン｜こめひゃく
◎夏に食べたくなるレモンスイーツやパン
材料
・150g 米粉
・10g 片栗粉
・1.5g ドライイースト
・5g 砂糖
・ひとつまみ 塩
・140g 水（生地が固すぎたら10g追加）
・4g サイリウム
・20g レモンピール
・ホワイトチョコレート
常温/30分~1時間
→カットしてからオーブン予熱
→230℃ (392°F)/18~20分
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