No Need for Milk or Eggs! Wagashi-style Rice Flour Bread
No Need for Milk or Eggs! Wagashi-style Rice Flour Bread

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, no need for milk or eggs! wagashi-style rice flour bread. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

No Need for Milk or Eggs! Wagashi-style Rice Flour Bread is one of the most well liked of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. No Need for Milk or Eggs! Wagashi-style Rice Flour Bread is something which I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can have no need for milk or eggs! wagashi-style rice flour bread using 11 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make No Need for Milk or Eggs! Wagashi-style Rice Flour Bread:
  1. Get 210 grams Bread (strong) flour
  2. Take 40 grams Shiratamako (or mochiko / joshinko)
  3. Make ready 190 ml Water
  4. Make ready 3 grams Salt
  5. Take 25 grams Sugar
  6. Make ready 20 grams Rice oil (or your favorite oil such as canola)
  7. Make ready 3 grams Dry yeast
  8. Make ready (Filling)
  9. Take 100 grams plus, (to taste) Chestnut paste (this is also tasty with adzuki bean paste if you don't have it!)
  10. Take 60 grams Sweet chestnuts, amanatto, or your favorite topping
  11. Take 40 grams Walnuts
Steps to make No Need for Milk or Eggs! Wagashi-style Rice Flour Bread:
  1. For those of you that are bothered by store-bought rice flour and white flour, you can easily make rice flour if you just have rice! It's also cheap! Refer to Recipe: 1354278.
  2. Set the dough ingredients into the bread maker, and start it on the bread dough course. Lightly release the gas with the palm of your hand once the dough is finished, and roll it up.
  3. Cover with a wet cloth and bench for 15 minutes. I always mist a big bowl or a cake cover, and cover it with that.
  4. Spread the dough out to about a 30cm square. (Roughly is fine. It's okay as long as it's uniformly thin ). Spread out the chestnut paste on top of that.
  5. Sprinkle finely chopped sweet chestnuts and walnuts on top of that. Breaking them up rather roughly will give it a nice texture.
  6. Roll the dough up from the front, and tightly close the seam.
  7. Use a cotton thread to wrap it up, and cut it into 8 equal portions. Using a knife will smash the cut portion, so I use sewing thread or kite string.
  8. These will turn into pretty spiral patterns The dough is always thin at the edges, so I roll it back up without putting it in a pan, to make rolled bread.
  9. Place into a pan that's been lightly coated with oil, and let rise for the second time until they double in size. It will take about 40-50 minutes at 40°C if you're using your oven's proofing function.
  10. Heat up an oven to 200°C then reduce to 180°C, and bake for about 25 minutes. Please adjust the baking time and temperature according to your household oven.
  11. After it has finished baking, remove it from the mold and let cool on top of a rack. See, it's rich! It's nice and springy.

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