Hey everyone, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, rice flour bread in a pound cake mold. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Rice Flour Bread in a Pound Cake Mold is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Rice Flour Bread in a Pound Cake Mold is something that I have loved my entire life.
Let it cool completely before cutting and decorating it. ▬▬▬▬▬▬▬▬▬ BASE. Rice flour replaces wheat in this tasty pancake batter. Beat the eggs in a mixing bowl; stir in the milk, vegetable oil, and salt.
To get started with this recipe, we have to prepare a few ingredients. You can have rice flour bread in a pound cake mold using 6 ingredients and 16 steps. Here is how you can achieve it.
The ingredients needed to make Rice Flour Bread in a Pound Cake Mold:
- Get 200 grams Rice flour
- Get 4 grams Dry yeast
- Make ready 10 grams Sugar
- Get 15 grams Oil (vegetable oil, olive oil, etc)
- Make ready 3 grams Salt
- Make ready 175 grams Lukewarm water
Traditionally, the pound cake was made with a pound of each of flour, butter, eggs, and sugar. That would not fit in a bread machine. So the recipe has been adjusted to fit in my two-pound machine. Because I always have bread flour, that's what I'm using for this recipe.
Steps to make Rice Flour Bread in a Pound Cake Mold:
- Combine 2 g of the sugar with the dry yeast, then add 1 tablespoon of the lukewarm water and dissolve.
- Pour the rice flour into a separate bowl, making a small mound. Make a well in the center and add the remaining sugar (5 g).
- In the same bowl, add the salt and oil to the side.
- Add the dry yeast to the sugar, then add the remaining lukewarm water.
- Mix with a rubber spatula or whisk until smooth.
- Pour the batter into a cake pan greased with oil. In winter, let rise for 30 minutes; in the summer, 20 minutes. The times are guidelines. The picture shows it after it has risen. (see Step 15 and 16)
- Once the rising has finished, cover the pound cake pan with kitchen parchment paper, then top that with aluminum foil.
- Preheat the oven to 200℃ and bake for 30 minutes. To prevent the cake from drying out, bake it along with a heatproof dish filled with hot water.
- For the bread pictured in the top photo, I removed the paper and foil in the last 5 minutes of baking to brown on top.
- After baking, immediately remove from the pan. Let cool on a rack. Once cooled, wrap with plastic wrap.
- Let it cool completely before slicing or it will not slice cleanly. Wrap individual slices in plastic wrap and store in the freezer.
- If you toast it, the outside will be crunchy and the inside will be soft.
- I tried making it into a sandwich. Don't use fillings with a lot of moisture.
- This recipe is steamed in the microwave rather than the oven..
- For the rising, you can use the rising setting on your oven. To prevent it from drying out, bake with 2 trays of hot water.
- After pouring the batter into the pan, be sure to tap it against a counter or work surface to release the air bubbles. If there are air bubbles, the cake will end up with big wholes and lack smoothness.
Pound cakes first originated in Europe. Use cake flour instead of AP flour. Cake flour is a finely milled, delicate flour with a low protein content; it's usually bleached. When used in cakes, it results in a super-tender texture with a fine crumb, and a good rise. Bread flour is generally higher in protein and produces more gluten, she says.
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