Rice Flour Bread in a Pound Cake Mold
Rice Flour Bread in a Pound Cake Mold

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, we’re going to make a distinctive dish, rice flour bread in a pound cake mold. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Rice Flour Bread in a Pound Cake Mold is one of the most favored of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Rice Flour Bread in a Pound Cake Mold is something which I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can cook rice flour bread in a pound cake mold using 6 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to make Rice Flour Bread in a Pound Cake Mold:
  1. Take 200 grams Rice flour
  2. Make ready 4 grams Dry yeast
  3. Make ready 10 grams Sugar
  4. Take 15 grams Oil (vegetable oil, olive oil, etc)
  5. Prepare 3 grams Salt
  6. Take 175 grams Lukewarm water

Yossy Arefi for The New York Times. Pound cakes first originated in Europe. Use cake flour instead of AP flour. Bread flour is generally higher in protein and produces more gluten, she says.

Instructions to make Rice Flour Bread in a Pound Cake Mold:
  1. Combine 2 g of the sugar with the dry yeast, then add 1 tablespoon of the lukewarm water and dissolve.
  2. Pour the rice flour into a separate bowl, making a small mound. Make a well in the center and add the remaining sugar (5 g).
  3. In the same bowl, add the salt and oil to the side.
  4. Add the dry yeast to the sugar, then add the remaining lukewarm water.
  5. Mix with a rubber spatula or whisk until smooth.
  6. Pour the batter into a cake pan greased with oil. In winter, let rise for 30 minutes; in the summer, 20 minutes. The times are guidelines. The picture shows it after it has risen. (see Step 15 and 16)
  7. Once the rising has finished, cover the pound cake pan with kitchen parchment paper, then top that with aluminum foil.
  8. Preheat the oven to 200℃ and bake for 30 minutes. To prevent the cake from drying out, bake it along with a heatproof dish filled with hot water.
  9. For the bread pictured in the top photo, I removed the paper and foil in the last 5 minutes of baking to brown on top.
  10. After baking, immediately remove from the pan. Let cool on a rack. Once cooled, wrap with plastic wrap.
  11. Let it cool completely before slicing or it will not slice cleanly. Wrap individual slices in plastic wrap and store in the freezer.
  12. If you toast it, the outside will be crunchy and the inside will be soft.
  13. I tried making it into a sandwich. Don't use fillings with a lot of moisture.
  14. This recipe is steamed in the microwave rather than the oven..
  15. For the rising, you can use the rising setting on your oven. To prevent it from drying out, bake with 2 trays of hot water.
  16. After pouring the batter into the pan, be sure to tap it against a counter or work surface to release the air bubbles. If there are air bubbles, the cake will end up with big wholes and lack smoothness.

A type of protein found in wheat, rye and barley, gluten helps give dough more elasticity and it helps foods keep their "A bread flour will create a chewier texture in breads due to increased gluten production," Jaramillo says. Whole Wheat White Pastry Bread Durum (Semolina) All-purpose Cake Gluten Graham. Cake flour has less gluten than bread flour, but it does contain a significant amount of gluten. Two-Step Fresh Peach Pound Cake Recipe Turn out a high-rise cake with a moist, tender crumb by layering the ingredients in the bowl in the order specified. Pound Cake with Strawberry Glaze Recipe Look for whole-wheat pastry flour in the baking aisle at major supermarkets.

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