Rice Flour White Bread Rolls (with Condensed Milk)
Rice Flour White Bread Rolls (with Condensed Milk)

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, rice flour white bread rolls (with condensed milk). It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Great recipe for Rice Flour White Bread Rolls (with Condensed Milk). I was going to make white bread rolls using rice flour, and when I rounded off the dough I wanted to make a pull-apart bread instead so I made a white pull-apart bread. I used a pan with a non-stick coating, but I lined the.

Rice Flour White Bread Rolls (with Condensed Milk) is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Rice Flour White Bread Rolls (with Condensed Milk) is something that I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we must first prepare a few components. You can have rice flour white bread rolls (with condensed milk) using 11 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Rice Flour White Bread Rolls (with Condensed Milk):
  1. Take 150 grams Rice flour for baking
  2. Make ready 50 grams Bread (strong) flour
  3. Take 50 grams Cake flour
  4. Make ready 15 grams Sugar
  5. Take 4 grams Salt
  6. Get 1 bit less than 3 grams Dry yeast
  7. Prepare 10 grams Butter
  8. Make ready 50 grams Plain yogurt
  9. Make ready 135 grams Water
  10. Take To serve
  11. Make ready 1 Condensed milk (in a tube)

These milk bread rolls taste best when fresh. Sweetened condensed milk and sugar to serve (optional) Preparation: Sift flour into a bowl. Form a well in the center and stir in beaten egg and milk. Put bread flour, cake flour, milk powder, sugar, and salt into a mixing bowl.

Instructions to make Rice Flour White Bread Rolls (with Condensed Milk):
  1. Make the dough using the 'dough' program on your bread machine.
  2. When the dough is kneaded, take it out and cancel the program. Unplug the machine.
  3. Take the dough out and divide into 9 portions. Round off each portion, cover with a tightly wrung out moistened towel and rest for 10 minutes. Line the square pan with parchment paper.
  4. Round off each ball of dough again, line them up in the pan, and mist with water. Cover again with a tightly wrung out moistened towel and leave to rise until doubled in size (40 to 45 minutes at 35°C).
  5. After the 2nd rising is done, dust the tops with joshinko using a tea strainer. Preheat the oven to 200°C, then lower the temperature to 160°C and bake for 20 minutes.
  6. Done. When the bread has cooled down a bit, tear the rolls with your hands. They're so soft and fluffy inside.
  7. This version is baked in a angel food cake pan.
  8. Just like Heidi's white bread rolls.
  9. To make condensed milk bread, pierce the side with a chopstick.
  10. Make a hole in the roll with the thick end of a chopstick and open it up.
  11. Push in the tip of the condensed milk tube, and squeeze in the condensed milk. (Don't put in too much!)
  12. An easy bread filled with condensed milk.

In another bowl, combine the egg and whipping cream. I use Japanese brand Nisshin flour. Mantou are typically eaten as a staple food in northern parts of China where wheat, rather than rice, is grown. They are made with milled wheat flour, water and leavening agents. To make the bread light and fluffy, the weight of the dough for the right size of pan MATTERS!

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