常備パンにも！上新粉で米粉パン❤️しっとりふわもち💕【元パン屋が作る】

By baking by molding large bread without dividing Prevents evaporation of water, Bread with rice flour, which tends to be hard, is also baked softly 😊❤️ ◉ Dry yeast uses instant dry yeast that does not require pre-fermentation, Because it has the effect of suppressing yeast odor and the effect of stabilizing and aging fermentation. Pre-fermentation is recommended on my channel ❣️ ✨ ✨ ✨ ✨ ✨ ✨ ✨ ✨ ✨ ✨ ✨ [For those who use rice flour for bread making instead of Joshinko. ] The water absorption rate varies depending on the rice flour used ⚠️ Reduce 10g of lukewarm water and mix the ingredients. After kneading the butter, adjust the water content based on the hardness of the video ⚠️ ✨ ✨ ✨ ✨ ✨ ✨ ✨ ✨ ✨ ✨ ✨ Rice bread [1ST] ◉ Pre-fermentation ・ About 40 degrees of lukewarm water ... 110g ・ Instant dry yeast ... 3g ・ Sugar ... 1g ◉ Bread dough ・ Bread flour ... 200g ・ Joshinko (rice flour)… 50g ・ Sugar ... 23g ・ Salt ... 3g ・ Warm milk warmed to the extent of human skin ... 83g (It's cold in the summer) ・ Unsalted butter ... 19g How to save ☆ When the heat is removed, put it in a sealed bag and store it at room temperature in a cool room. (Expiration date: 3 days including baking) In the case of freezing, slice it, wrap it one by one, put it in a zip lock, and freeze it. (Expiration date 2 weeks) ☆ Thaw range 600W 10 seconds ~ until soft. #Rice bread #Bread making #Easy bread