I was super interested in trying out the texture of glutinous rice flour (mochi) bread. It is actually really soft and has a sweet aftertaste. I used black glutinous rice flour so that I would have a purple bun. You can definitely substitute for plain white glutinous rice flour if you desire.
INGREDIENTS
1C black glutinous rice flour
1C hot/boiled water
1C cold/tap water
2 1/2C bread flour
1/4C caster sugar
2t (10mg) yeast
METHOD
Add glutinous rice flour to mixer bowl
Add hot water
Hand whisk to combine
Add cold water and whisk through to minimise lumps
Add bread flour, sugar and yeast
Attach dough hook and knead for 15 mins in mixer (start slow then up to medium speed)
Turn out dough for proofing into an oiled pyrex bowl
Bench rest covered 15 mins (indoor temp here is 25C at the moment)
Knock back then bench rest another 15 mins
Knock back/flour and shape as desired (I made 2 x pullaparts)
Bench rest after shaping for 15 mins
Preheat oven to 180C (fan forced)
Bake for 23-25 mins
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