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70minutes
Add all ingredients to the bowl and knead well until simmering. About 3 minutes when using a food processor.
Pour into a mold and ferment until double swelling.
Bake in an oven at 200 ° C for about 30 minutes and you're done.
・ Because it is a recipe that does not add 100% rice flour wheat gluten, it is a recipe that even people with wheat allergies can eat.
・ The point of how to make is to mix the dough well.
・ Rice flour with coarse particles is more likely to swell.
・ Because it dries more easily than wheat flour, if you want to eat it the next day or later, spray it with water and then bake it in an oven toaster to restore the freshly-baked moist feeling.
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