Bread made with rice flour is rich in rice flavour, reddish in colour and has a soft, well-broken texture.
As we all know, rice bread is not made entirely of rice, but only with a certain percentage of sticky rice flour.
Although sticky rice flour contains around 7% protein, it lacks the wheat gluten that is characteristic of wheat and cannot form gluten and therefore cannot help the bread to expand.
Therefore, to make rice bread you need to mix a certain percentage of high gluten flour with rice flour, in a ratio of about 8:2.
This ratio gives the bread the flavour of rice but does not hinder the production of gluten.
Of course, it is recommended that you choose a high gluten flour with a high protein content (>13%).
Here is a Video Guide
Environment / Room temperature 26 degrees, humidity 82%
Time Consuming / About 3 hours
Serving Size / 8 persons
Kneading / 2 mins on Low speed, 8 mins on Medium speed, add butter, 2 mins on Low speed, 3 mins on Medium speed
Fermentation / 70 mins for primary fermentation, 30 mins for secondary fermentation
Baking / Bake in lower oven at 190°C for 16 mins.
Storage / Store at room temperature for 3 days, freeze for 1 month.
High gluten flour 9.2 oz
Mushy flour 2.8 oz
High sugar resistant dry yeast 4g
Fine sugar 1.1 oz
Whole egg mixture 1.4 oz
Milk 7.8 oz
Unsalted butter 0.7 oz
The rice bread is slightly wrinkled when cooled, and when cut lengthwise it reveals a fine internal tissue with a soft texture and good bite.
1. The dough can not be kneaded film
R. 1.The protein content of the flour is not high enough
2. The proportion of sticky rice flour is too high
3. Chef machine mixing speed is not enough
A. 1. Use bread flour with high protein content
2. Control the proportion of rice flour according to the recipe
3. Use the medium speed of the chef’s machine to mix the dough at the later stage of kneading
2. The dough collapses after cutting out the pattern
R. Excessive secondary fermentation
A. Strictly control the degree of secondary fermentation to avoid over-fermentation
3. The dough flips over after secondary fermentation or baking
R. 1. The bottom edge of the dough is not sufficiently thin when shaping
2. When rolling up, the dough is not pressed properly
A. 1. Press the bottom edge of the dough sufficiently and then roll it up
2. Roll the dough and place it face down, pressing it slightly.
4. The volume of the finished bread is small
R. 1. The dough is not al dente enough
2. The degree of secondary fermentation is not enough
A. 1. Knead the dough until it reaches 90% gluten
2. Extend the time of secondary fermentation
5. Bread collapses significantly after being baked
R. 1. Insufficient baking of bread
2. Excessive secondary fermentation
A. 1. Extend the baking time appropriately
2. Shorten the time of secondary fermentation.
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