Understanding the “Mystery Powder” Psyllium Made My Rice Flour Bread Delicious ~Special Recipe Part 3~
Good evening🌛 I am Riekashi, and I love making sweets and bread.
Continuing from my previous two articles, this is the third installment of a series featuring my special
note-exclusive!!
【Rice Flour Bread Recipe】 shared in three parts.
This series requires no special molds, and I have presented the recipes in order from
Beginner >>>> Intermediate >>>> Advanced
.
Today, for the third installment, we finally reach the Advanced level.
In the advanced level, there is a new step that we did not do in the beginner or intermediate levels. By adding psyllium and including this step, the recipe takes advantage of the characteristic that
psyllium provides elasticity.
Shaping might be the most difficult of the three, but I have included many step-by-step photos, so please try making it while checking each step one by one.
In the first article, I wrote about Rice Flour Bread Recipe Part 1, 'Fluffy Rice Flour Cinnamon Focaccia', as well as focusing on this “mystery powder” psyllium, so please read that as well if you like.
And in the previous article, I posted Rice Flour Bread Recipe Part 2, 'Butter-scented Rice Flour Petit Pain'. Please check that one out too~🍞🥐🥖
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Understanding the “Mystery Powder” Psyllium Made My Rice Flour Bread Delicious ~Special Recipe Part 1~
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Understanding the “Mystery Powder” Psyllium Made My Rice Flour Bread Delicious ~Special Recipe Part 2~
❃Recipe❃
Super Chewy Rice Flour Bagels
🕒60 minutes (from measuring to baking)
Makes 4
◇Ingredients◇
【Bagel Dough】
A Mizuhochikara rice flour for bread... 200g
A Sugar... 15g
A Instant dry yeast... 3g
A Salt... 3g
Silken tofu... 70g
Water (40°C)... 130g
Psyllium... 8g
Rice oil... 10g
【Kettling】
Sugar... 10g
◇Notes◇
・Please use Mizuhochikara for bread as your rice flour.
・For the silken tofu, I use the pre-packaged, shelf-stable tofu commonly found in supermarkets and convenience stores.
◇Instructions◇
Preparation
Prepare four 12cm x 12cm sheets of parchment paper.
①Measuring and Mixing
Make the [Bagel Dough].
Measure and add the ingredients for A into a bowl, create a small well in one spot, and add 70g of silken tofu into it.
②Add 130g of water (40°C) directly onto the instant dry yeast and mix well with a whisk.
③Add 8g of psyllium, then switch to a rubber spatula and mix well.
④Add 10g of rice oil and mix further.
⑤Knead with your hands to ensure the rice oil is thoroughly incorporated into the dough. If there are any undissolved clumps of psyllium at this stage, be sure to crush them completely.
⑥Dividing and Shaping
Divide the dough into 4 equal portions and round them lightly. Cover the dough waiting to be shaped with a damp cloth to prevent it from drying out.
⑦Stretch the dough by hand until it is about 10cm in diameter.
⑧Fold the top and bottom edges to the center.
⑨Fold it in half at the center and seal it tightly.
⑩Roll it out to a length of 20cm, adjusting one end to be slightly thinner.
⑪Flatten the other end with your hand so it becomes fan-shaped.
⑫Wrap the fan-shaped end around the thinner end.
⑬Seal it firmly and place it on a 12cm square piece of parchment paper.
Repeat the process for the remaining dough.
⑭Proofing
Cover with a damp cloth and let it proof.
Proof at 35°C for 30 minutes.
When the time is right, preheat the oven to 220°C.
※If using the oven's proofing function, remove the dough earlier than planned and let it finish proofing at room temperature.
⑮Kettling
Bring about 1 liter of water to a boil in a large frying pan or pot, and add 10g of sugar for [Kettling] to dissolve.
⑯Lower the heat (maintain around 90°C), place the bagels into the water along with the parchment paper, and boil for 30 seconds.
⑰ Grab the edge of the parchment paper, flip it over, and boil for another 30 seconds.
⑱ Scoop it up with a skimmer or similar tool, drain the water on a kitchen cloth, flip it over again, and place it back on the parchment paper.
⑲Baking
Bake in an oven preheated to 220°C for 15 minutes.
⑳ Place on a wire rack to cool slightly.
It's so much like a real bagel, you won't believe it's made of rice flour!
It's super chewy, yet has a nice bite to it, and it's delicious♡
About Storage
※ If you aren't going to eat the rice flour bread right away, we recommend freezing it.
Wrap each one individually in plastic wrap, place them in a freezer bag, and put them in the freezer. Please eat them within about 2 weeks.
After thawing naturally, warming them in the microwave for a few seconds, and then reheating them in a toaster oven, they will be just as delicious as when they were freshly baked~♡
In closing
Thank you for reading this 3-part series, Once I Understood the "Mystery Powder" Psyllium, My Rice Flour Bread Got Delicious - Special Recipes 😊
The "mystery powder" that I initially thought was suspicious 😒 has become an essential ingredient now that I understand its properties and how to use it.
Every one of these recipes is my special recipe, so please give them a try (っ ॑꒳ ॑c)
See you next time~👋
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