We found new receipe and we would like to share with you guys!!! The receipe is variation of Mochi bread.. this bread is crisp on the outside and chewy (though a little doughy) on the inside, unlike most gluten free breads which are dry and crumbly. The trick behind this easy recipe is to use glutinous rice flour (which despite its name is gluten free) to give it a soft, chewy texture. Glutinous rice flour is not expensive and can be found at most Asian grocery stores.
the ingredients is :
- 200 g glutinous rice flour (also known as sticky rice flour or mochiko flour)
- 60 g plain gluten rice flour
- 3/4 tsp gluten free baking powder
- 100 ml hot water
- 30 g margarine or butter, at room temperature
- 1 tsp sugar
- 1 tsp salt
- 1 tbsp milk
- 1 egg
the step is:
1. Preheat the oven to 170°C (340°F).
2. Sieve both flours and the baking powder into a bowl.
3. In a separate bowl, mix the hot water, margarine, sugar and salt until the margarine melts and the sugar and salt dissolve.
4. In another separate bowl, beat the egg with the milk until combined
5. Add the hot water mixture to the flour mixture, then stir until combined.
6. Add the egg/milk mixture to the other ingredients, it should form a thick and very sticky dough. If your dough is too dry add some water, if it is too wet add some gluten free flour.
7. Roll pieces of dough into balls and place on a tray lined with baking paper. Golf ball sized pieces work well but you can make them a bit larger, just be aware that larger pieces will need to cook longer. You may wish to brush the tops with milk to make them brown better.
8. Cook for 20 minutes at 170°C (340°F), then reduce the heat to 150°C (300°F) and cook for a further 10 minutes.
9. Remove from oven and allow to cool, best eaten while still warm.
you can eat in evening or tea time... try and taste it!!!adapted from
www.wikihow.com
