TOP/RECIPE/JFOODO Citation. Cheesy Rice Bread with Japanese Rice Flour

JFOODO Citation. Cheesy Rice Bread with Japanese Rice Flour

  • Time About 1 hour
  • Energy

Yield: 20 piece


  • Milk 288g
  • Water 114g
  • Canola oil 114g
  • Salt 0.75 tbsp
  • Japanese Rice Flour 256g
  • Eggs 2 each
  • Cheese - parmesan – grated 114g

How to cook

  1. 1.Combine milk, water, oil and salt in a pot and bring to a boil.
  2. 2.Add Japanese Rice Flour and stir over medium heat for 2-3 minutes.
  3. 3.Transfer mixture to a stand mixer and beat with the paddle on low speed for 1 minute.
  4. 4.Add eggs one at a time, scraping between additions Add Parmesan cheese and mix to incorporate.
  5. 5.Portion with a #40 scoop onto parchment paper.
  6. 6.Shape round with wet palms if needed. Rest dough for 1 1/2 - 2 hours to allow starch to hydrate.
  7. 7.Place rolls in a preheated 450°Foven with steam injected for 3 minutes. Turn off oven and allow rolls to set for 5 minutes.
  8. 8.Turn oven back on to 400°F and finish baking until the rolls reach an internal temperature of 195°F. Serve rolls warm.

Nutrition facts

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