RECIPE
JFOODO Citation. Cheesy Rice Bread with Japanese Rice Flour
- Time About 1 hour
- Energy
Yield: 20 piece
Ingredients
- 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.Combine milk, water, oil and salt in a pot and bring to a boil.
- 2.Add Japanese Rice Flour and stir over medium heat for 2-3 minutes.
- 3.Transfer mixture to a stand mixer and beat with the paddle on low speed for 1 minute.
- 4.Add eggs one at a time, scraping between additions Add Parmesan cheese and mix to incorporate.
- 5.Portion with a #40 scoop onto parchment paper.
- 6.Shape round with wet palms if needed. Rest dough for 1 1/2 - 2 hours to allow starch to hydrate.
- 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.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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