【ふんわり甘い】米粉はちみつ食パンの作り方｜パウンド型で簡単！How to make gluten-free bread

【ふんわり甘い】米粉はちみつ食パンの作り方｜パウンド型で簡単！How to make gluten-free bread

Hello,guys. I’m Ecocoro! Today, I’m going to make a Rice flour bread using a pound mold. ↑ Recommended for those who want to make gluten-free white bread more easily. Please look till the end. The size of the mold and ingredients in the remarks column. If you mix it, the yeast will dissolve easily. Allergic, you can make it with soy milk in the same amount as milk. Warm at 600 watts, for 40 seconds Mix until foaming. Adjust the temperature to 38 〜40° C. You can use a thermometer. Add 130g of milk, and save the rest for adjustment and finishing. Mix until the powder is gone. Add the oil, mix until the oil blends in. Check the hardness of the dough. Add milk (soy milk) little by little. If it drips and the marks disappear immediately, it’s OK. Mix quickly for 1 minute. The dough becomes heavier and heavier. Pour the dough into a mold. Mark for fermentation. Double the height.Higher than 1.5 times. Wrap to prevent drying. Place the top plate in the microwave, and place the mold. 35 degrees for 20 minutes to ferment. After 20 minutes, gently remove it without adding vibration. Still 1.5 times. It doesn’t swell to the height Cover the cooking sheet and
Aluminum foil. Fix the edge firmly. Back in the microwave, and bake it at 180 ℃ for 15 minutes without preheating. After baking it for 15 minutes, bake it at 200 ℃ for another 10 minutes Take care to remove the aluminum and the sheet. Apply the remaining milk (soy milk) to the surface to prevent it from drying out and give it a beautiful brown color. Finally, at 210 ° C for 5 to 8 minutes, it is complete when the brown color is applied. soon Take it out of the mold and peel off the sheet. Nice smell! But don’t eat it right away … Wrap it in kitchen paper while it’s a little warm before it’s completely cooled. Wrap it in a wrap to prevent it from drying out. Put it in a bag. After 4 hours, cut it when it’s completely cooled. The rich sweetness of moist honey makes it delicious to eat as it is! Bake with toast butter + chasing honey

【米粉のリッチ食パン レシピ】
■材料 18cmパウンドケーキ型 1台分
https://amzn.to/3nFhvXE
パン用ミズホチカラ：160g
https://amzn.to/3KqE912
ドライイースト：2g
https://amzn.to/3KLg8mw
塩：2g
牛乳（or豆乳）：140g
はちみつ：25g
菜種油（or米油など）：大さじ1

■「パンが膨らみません….」
「焼き上がり後、凹みます」など、
気になる質問はQ＆A一覧からチェック👇
https://ecocorolife.com/shitsumon/

■その他「米粉食パンレシピ」はこちらから👩‍🍳

■上手に作るポイント💡
・発酵しすぎると、焼き上がりに亀裂が入ります
　表面に大きな穴が空いてしまう手前（薄く膜のしたに気泡が見える程度）で
　焼きましょう
・温度が低く、発酵に時間がかかりすぎると、焼き上がりが凹みます
　冬場は特に温度に気をつけましょう

[Rice flour rich bread recipe made with pound cake]
■ Ingredients 18cm pound cake mold　
Rice flour：160g
Dry yeast：2.0g
Salt：2.0g
Milk (or soy milk) 140 g
Honey：25g
Oil：1tbsp
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■作り方
動画の字幕設定CCをオンにすると、詳細な作り方がご覧いただけます
If you turn on the video subtitle setting CC, you can see how to make it in detail.
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🎥チャプター Chapter
0:00 オープニング Opening
0:26 型を準備する Prepare the mold
0:40 計量する Weigh
1:46 生地を作る Make the dough
3:12 型に流し入れる Pour into a mold
3:59 発酵させる Ferment
4:44 焼く bake
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FREE BGM “Angel chef cooking time” by MAKOOTO

#米粉パン
#米粉食パン
#米粉パン作り方
#簡単パン
#捏ねないパン
#ミズホチカラ
#乳製品不使用
#グルテンフリーパン
#ヴィーガンレシピ
#glutenfreebaking
#glutenfreeflour
#えこころの米粉日和
#Ecocoro