米粉なのに小麦のハードパンみたいな「米粉のカンパーニュ」油脂・サイリウムハスク不使用、籠がなくても大丈夫！日本人に馴染みのこんにゃくマンナン使用

Related Videos 〇What's the difference between "psyllium husk" and "konjac components" used in rice flour bread? Types of dietary fiber, upper limit of intake, classification under the Food Sanitation Law, and effects on the body? We've summarized the risks of excessive intake, etc. My recommendation and why.    • 米粉パンに使う「サイリウムハスク」 と「こんにゃく成分」どこが違う？食物繊維の種類、...   〇It's okay to spread a lot! It's like butter even though it contains no oil! A spread to put on bread instead of butter! A "butter-like spread" that a non-oil cooking researcher eats every morning. About 1/5 the calories, about 1/8 the fat, also good on pancakes.    • たっぷりつけても大丈夫！油脂なしなのにバターみたい！バターの代わりにパンに塗るスプレ...   Hello, this is Ibaraki. Today, I'd like to introduce "rice flour campagne" that does not use oil or psyllium husk. I've baked many different kinds of bread so far, but this campagne is my favorite. The golden time is about 30 minutes after baking, when it's still slightly warm. It's really delicious. The outside is crispy, and the inside is soft and fluffy, very similar to the white part of a French baguette. While we use a proofing basket, we also introduce alternative methods. Konjac mannan rice flour bread is resistant to reheating because the mannan retains moisture and prevents drying; even if it hardens, it can be deliciously revived in a toaster. Also, because konjac mannan rice flour bread is sticky, it can be difficult to cut, but we also introduce a recommended knife (very inexpensive) that makes it easy to cut cleanly. (850kcal per serving, 1.5g fat) Ingredients 1 ・Rice flour (Mizuho Chikarapan Kumamoto Flour) 2/3 of 210g ・Potato starch 20g ・Dry yeast 4g ・Sugar 8g ・Lukewarm water (around 30-35 degrees Celsius) 230-240ml Ingredients 2 ・Remaining rice flour ・Konjac mannan 4.0g ・Salt 3g [Preparation] Measure the konjac mannan using a micrometer. Preheat the oven to 250 degrees Celsius with an empty baking sheet inside. Dust the proofing basket generously with flour. [Instructions] 1. Put ingredients 1 into a bowl. Add the lukewarm water, reserving a little of the adjustment water, and mix for about 30 seconds to dissolve the yeast well. 2. Mix ingredients 2 well. Add to ① and mix quickly with a rubber spatula. Add the reserved lukewarm water while checking the consistency of the dough until it reaches the same consistency as in the video. Add more lukewarm water if needed. Mix for 1 minute, gathering the dough from the sides of the bowl. 3. Gather the dough in the center of the bowl, cover with plastic wrap to prevent drying, and wait for 3 minutes. 4. Place the dough on a floured surface using a damp card, flour your hands, and roll it into a ball. Place it in the bowl with the smooth side down. 5. Cover with water to prevent drying and wait in a warm place (30-35 degrees Celsius) for 10-15 minutes until it doubles in size. Preheat the oven to approximately 250 degrees Celsius. 6. Once risen, make a cross-shaped incision with a sharp knife and drop a small amount of water into the incision with a spoon. Lightly spray the entire surface with water using a spray bottle. 7. Slide the bread onto a hot baking sheet and spray the bread and parchment paper with plenty of water using a spray bottle. Cover with a heat-resistant bowl, such as enamel or stainless steel, and bake in a 250°C oven for 11 minutes. Remove the cover, sprinkle with rice flour using a tea strainer, and bake at 250°C for about 10 minutes until browned. 8. Once cooled slightly, wrap while still warm. *Please use Mizuho Chikara rice flour from Kumamoto Flour Milling Co., Ltd. [Storage] Once baked, wrap while still warm to prevent drying. Store at cool room temperature until the next day. Store in the refrigerator or freezer for longer. If it hardens, reheat in a toaster oven. [Points] *Use Mizuho Chikara bread flour from Kumamoto Flour Milling Co., Ltd., or rice flour suitable for bread making, and adjust the moisture content as needed. *Use konjac mannan, not konjac powder. Konjac powder contains impurities from the konjac production process, so it is dangerous to knead it into bread. I've spent a really long time on prototyping and recipe development. Unauthorized reproduction, copying, and use of ideas are prohibited. The proofing basket I use is circular, 16 x 6 cm, with cover, 1,870 yen.