Doughy Bread with Rice flour

These days are Golden Week Holidays in Japan.
It seems the weather is not very nice but I hope they are having lovely holidays.

Today I made bread again.

In Spain, we have about 20minutes break for breakfast at around 10:00-11:00.
(In Japan also we had snack time at 10:00, didn't we? Or still have?)
So around this time, Cafeterias are full of people with suit, and who seem to work near, etc.
If you are in a queue in, for example municipal office, you can notice that there are less workers around this time. Even though so many people are waiting!
Of course, we can be tired to go to Cafeteria everyday, or we cannot find any near the office, so there are lots of people who make and bring their sandwich.

Mine is one of them(Sometimes he has croissant and cafe con leche and makes me envy him).
So for his breakfast, what I made was Doughy Bread(Mochi mochi Pan/Pan Pastoso) with Soy milk and Rice flour.

＜Recipe＞
Strong flour　　　　200g
Rice flour　　　　　　50g
Sugar       　　　　　　12g
Salt      　　　　　　　　4g
Dry yeast      　　　　 3g
Soy milk 　　　　　175g
Butter        　　　　　15g

1.　Mix flours, sugar, salt and yeast in a bowl.
2.　Add lukewarm soy milk to 1 and mix them roughly.
3.　Whip room temperature butter until becomes white.
4.　Add 3 to 2 and mix them, then put the dough on the board and knead until becomes smooth.
5.　Roll the dough into a ball, put it back in the bowl, wrap the bowl with the film, and leave it to be fermented (I put less yeast so the fermentation takes longer, so leave until becomes double).
6.　Punch the dough down, cut it into 6 pieces, roll them into a ball and leave them for 15 min.
7.　Flat the dough, fold 1/3 of top and down to the centre, and also fold 1/3 of both sides to the centre.
8.　Place the folded dough seam-side down on your left hand, and roll it into a smooth ball straining softly the dough from the top to the down by your right hand, seam the down using fingers and place them on the baking pan with cooking sheet.
9.　Cut the centre until 2-3mm from the bottom so that the 2 parts are not separated.
10.　Leave them to be fermented (around 1 hr).
11.　Bake them in the oven with 200℃ for 15 minutes。

So your croissant breakfast is postponed for a while♪

Bon profit!!!