湯種74號 Special order for Pharaoh K

One day Pharaoh gave Chef pâtisser a puzzle for making a toast without gluten and milk......

so, maybe the steamed rice could do the glutinous job.

steamed warm rice 112g.

use 2 kinds of rice flour, one is glutinous, the other is normal rice flour.

Google the recipe of  rice toast, bread of rice.

But, most of the rice toast will have over 50% wheat flour.

Just couldn't find the recipe of 100% rice toast.

each one rice flour is 180g, just 1st try of the amount.

heating soya into warm condition.

Using the blender for making the warm dough (the glutinous stuff) with warm soya 130cc.

1 egg

soya and the egg stirred, 150cc(have to add more 50cc, rice flour is dryer than wheat flour.)

The steamed rice and warm soya mixture.

unsalted butter is 45g

Mix all the ingredients together.

Yeast is 9g

Today we use Kuang chuan soya.

The dough seems too dry.

only add some black sesame this time.

The first ring is not very significant.

After baking, today's rice toast is a failed one....

Have to figure it out and make some amendments of it.

As the rule of Patisser, chef have to eat all the becomings...just for the discipline issue...

And, the Patisser chef use steam to carry out the rest job and make things well done.

Taste better,  much more like the "brown cake" and firmer!

Next try will add more liquid and egg, and the yeast...  and more research.

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