How to make soft and sweet rice bread like cloud bread
Dotty is avoiding flour food because of his allergies these days, so I made bread out of rice, and it was so soft that it was soft and sweet like an angel chiffon. I made it as I learned when I made rice tiramisu cake before, and I learned that it is a rice cookie, but it is too soft to call it a cookie, so I think I should just call it cloud bread.
4 serving
Within 60 minutes
Tina소울푸드
Ingredients
  • Non-glutinous rice flour
    106g
  • Eggs
    4ea
  • Eggs
    4ea
  • Sugar
    40g
  • Sugar
    40g
  • corn starch
    16g
  • Vanilla essence
    2g
Cooking Steps
STEP 1/10
Sift the wet rice flour and let it down finely. Mix rice flour with cornstarch.
STEP 2/10
Separate the egg yolk from the white.
STEP 3/10
Whip the egg white and 40g of sugar in 3 times.
STEP 4/10
Beat in the meringue firmly.
STEP 5/10
Add sugar to the yolk and whip until creamy.
STEP 6/10
Add vanilla essence to the yolk and whip it again.
STEP 7/10
Stir in egg yolk and white whipped, scooping with spatula.
STEP 8/10
Mix the rice flour with the yolk whites whipped.
STEP 9/10
Place on paper foil in desired shape. You can use a piping bag to make it look pretty, but I'm too lazy to use it, so I left a round pancake floating around.
STEP 10/10
Preheat the oven 170 degrees and bake for 15 minutes.
If you bake with rice flour, gluten is not formed, so you can make bread with the desired taste easier than flour.
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