How to Make Yummy No Need for Milk or Eggs! Wagashi-style Rice Flour Bread

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

You can have No Need for Milk or Eggs! Wagashi-style Rice Flour Bread using 11 ingredients and 11 steps. Here is how you achieve it.

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

1. It's 210 grams of Bread (strong) flour.
2. Prepare 40 grams of Shiratamako (or mochiko / joshinko).
3. You need 190 ml of Water.
4. Prepare 3 grams of Salt.
5. You need 25 grams of Sugar.
6. Prepare 20 grams of Rice oil (or your favorite oil such as canola).
7. You need 3 grams of Dry yeast.
8. It's of (Filling).
9. You need 100 grams of plus, (to taste) Chestnut paste (this is also tasty with adzuki bean paste if you don't have it!).
10. You need 60 grams of Sweet chestnuts, amanatto, or your favorite topping.
11. You need 40 grams of Walnuts.

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

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..