RICE BREAD WITHOUT OVEN
INGREDIENTS:
- 200g of powdered rice
- 230ml warm milk
- 4g instant dry yeast
- 20g of sugar
- 10g of olive or sunflower oil
- 3g of salt
METHOD:
1. Dissolve yeast and sugar in a bowl. Cover the rice flour with salt. Mix all ingredients.
2. As each rice flour has a different moisture content, add the milk little by little while mixing.
3. Next, add the olive oil. Stir until well integrated.
4. Let the dough ferment in a warm place until it has doubled in volume.
5. The mixture will have a lot of bubbles, stir them to eliminate the gas.
6. Place a 20 cm skillet over medium heat and heat it for a few seconds.
7. Grease the pan with cooking oil. Pour the batter and tap the pan to distribute it over the entire surface.
8. Next, place a foil lid over the pan and let it rise again for 20-30 minutes.
9. Replace the lid and turn to a simmer.
10. Let cook for 10-13 minutes. If the top of the bread is hard, invert the bread onto a plate and return it to the pan.
11. Cook the back over low heat for 5-6 minutes. And ready!
SWEET BREAD STUFFED WITH JAM
INGREDIENTS:
- 120ml warm milk
- 50g of sugar
- 7g dry yeast
- 35g softened butter
- 5g of salt
- 1 egg
- 300g flour 00
- 40g butter
- Jam.
METHOD:
1. Beat warm milk with yeast and egg. Add flour and salt, knead to combine. Set aside for 15 minutes.
2. When the dough comes together, add the softened butter and knead for 10 minutes. Shape the dough into a ball, cover and set aside for 1 hour.
3. Cut the dough into 9 pieces and roll each into a ball.
4. Roll out each ball of dough into a bun with jam inside, as shown in the video.
5. Place the rolls on a 20cm baking sheet and set aside for 1 hour.
6. Brush with egg wash and bake for 12-15 minutes at 180C / 350F.
