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

Name: No Need for Milk or Eggs! Wagashi-style Rice Flour Bread
Yield: 1 serving
Cuisine: American
Ingredients: 210 grams Bread (strong) flour; 40 grams Shiratamako (or mochiko / joshinko); 190 ml Water; 3 grams Salt; 25 grams Sugar; 20 grams Rice oil (or your favorite oil such as canola); 3 grams Dry yeast; 100 grams plus, (to taste) Chestnut paste (this is also tasty with adzuki bean paste if you don't have it!); 60 grams Sweet chestnuts, amanatto, or your favorite topping; 40 grams Walnuts

cookpad.japan @cookpad_jp

I peeled some sweet chestnuts, and got sick of eating them by themselves, so I added them to bread with cream, and it was a big hit!! This is a bread with a surprisingly traditional Japanese-style taste.

- Pour the water over top of the shiratama rice flour so that there are no lumps remaining.
- Chestnut paste varies in sweetness, so please use less if it's really sweet. For one ring mold. Recipe by pogue

cookpad.japan @cookpad_jp

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Ingredients

1 serving

210 gramsBread (strong) flour
40 gramsShiratamako (or mochiko / joshinko)
190 mlWater
3 gramsSalt
25 gramsSugar
20 gramsRice oil (or your favorite oil such as canola)
3 gramsDry yeast
(Filling)
100 gramsplus, (to taste) Chestnut paste (this is also tasty with adzuki bean paste if you don't have it!)
60 gramsSweet chestnuts, amanatto, or your favorite topping
40 gramsWalnuts

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Steps

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.