【概要欄にレシピ】ホームベーカリーで米粉パンを焼く！【永久保存版】

【概要欄にレシピ】ホームベーカリーで米粉パンを焼く！【永久保存版】

Hello YouTube! Today, we are going to demonstrate our unique method of Gluten-free home-baking we have been receiving many requests for it, so for those of you
who have been waiting for it, this one is for you! The thing is though, gluten-free home-baking is kinda tough
So we want it to be easy for everyone, and this is our answer. “Kome de Shokupan.” This is our original blended rice flour.
This will make it way easier than ever. And the homebakary machine we use today is made by Panasonic. We have tried dozens of different machines, but machines from Panasonic have
the best programed course, which is pretty much ideal for rice flour baking, though the course it self is meant for “normal” baking with wheat. Anyhow, that been said, let us begin! Alrighty! Here are the ingredients: 300g of Kome de Shokupan the rice-flour. Put it in a plastic bag. 9g of brown sugar, 4.2g of sea salt. In case you don’t have a precise measure, make it 4g and add a small pinch of salt. 6g of Shirakami Kodama natural yeast (Dry G). And 9g of odor and tasteless coconut oil. This one is called “Pia Cocona.” Okay, first, put everything except the oil in the bag. Make a big room of air with your hands. Don’t blow it. It isn’t air, it’s a breath. Now gently close the bag, and shake. This will mix all the ingredients well. Now, this is the secret trick. For those of you who NEVER, EVER want to mess it up, get a memo now. Buy a thermometer. Because oh boy, this is crucial. Measure the temperature of the center. Oh, and, if you are making this in the middle of winter,
leave the flour in a warm room beforehand, till it gets warm enough, up to 22-23 degrees in celsius 23… yes, 23 is good. Now, here is the formula. “40” is the magic number for this “Quick baking Course” on Panasonic. Subtract the temperature of your flour “23” from the magic number 40. Then you get the number “17” okay? So 17 is the temperature of the water you need for this. You might want to make it 2 degrees extra cold or warm, depending on the season. If you keep following this method inch by inch, you don’t get into trouble. Okay, let us measure… 264g of water(17℃)…
17.2… Good enough. First thing first. Make sure there is actually a kneading attachment. I’ve done this mistake many times to be honest. I was like “the machine is so quiet today, huh?” and turned out, no attachment. So make sure of it. Now, give the bag a little shake again, And flip the bag upside down like this
and gently slide the bag ou See, particles of this riceflour is so it looks as if its smoking. This is where you pour your water into the container,
but make sure to pour onto the corners of it like this. Since the attachment spins in a circle, so it can’t reach the edges of the rectangle container you see? So, this extra work is crucial for rice flour baking. Give it a rough, but nice mixes… Normally, I mean in cases of wheat flour bakings, gluten works like glue and put all in one big chunk, you see? This one doesn’t because it is gluten-free. Okay, it’s ready to begin. All the different homebakery machines have their own unique programmed courses. For this one, we go along with #7, which is quick baking program. Choose “hard” for the crispiness. Now, prepare a set a timer in 80 mins, and start counting at the same time you start. It’s spining slowly now. Wait 2-3 mins because we need to pour oil into it. However, we don’t want to coat natural yeast with oil you know. Thus, we must wait until it is evenly mixed. Do not consider your homebakery as an auto-baking machine that does all the work by itself. Instead, consider it as a good baking partner. With a little help of yours, it does way much better baking. You can give it a name even! Have a wonderful partnership with it! By the way, this course takes almost 2 hours,
but we have things to do when first 80 mins are up. You’ll see it soon. What’s nice about this Panasonic is, well first of all it’s so quiet. And the container/kiln is fairly thick, making it less risky to mess up. Here, you can hear it moving slowly. It will change its pace soon. (Machine working intermittently) *2-3mins later (Machine working continuously) Okay, now it’s ready for oil.
Coconut oil. Now we wait. Okay, 80 mins are up. At this point, fermentation is already fully complete. Let’s see how it’s doing. Good enough I guess. Now, this is our original product, a silicon cover. If you don’t have one, it’s okay to use a sheet of aluminum foil instead. Okay now it’s covered. Count 20 mins on your timer. 20 mins are up! Now carefully remove the cover. It is hot, so be careful. And then, we wait. Well! It’s complete! Press “finish” button, and let’s see. This is the final result. To pull it out, slap all the sides, and… Voilà! Okay, that was it.
Remember, your homebakery is not just a machine, but your partner! And this “quick baking course” of Panasonic is very suitable for my method. Almost ideal to bake something like this, I’d say. By the way, the reason why it’s so smooth on the top is that because I put the cover. You see, rice bread in general, tend to be too powdery and crunchy when they are dry. It is because of the lack of gluten, which act as a gassy barrier. Unlike wheat-flour, rice flour turns back into rice flour when dried. That silicon cover prevented it, you see. And then, we evaporate unwanted moisture by removing the cover in the middle of baking. This, everyone, is called Otsuka Method.
Hope you enjoyed it. That been said, the MVP of the method is this blended rice flour. Sadly it’s available only Japan yet, but we are looking forward to make it world-wide. Contact us via comment section or anything.
We look forward to see you all!

#グルテンフリー　#ホームベーカリー　#米粉　
ほんの少しの手間をかけるだけで限りなく失敗せずに焼き上げられる大塚式のホームベーカリー製パン法を、惜しげもなく公開いたします！

OP 0:00
ご挨拶　0:10
HB紹介 0:38
材料紹介 1:24

材料：
A）KOME de 食パン　　　　 300g
A）きび砂糖　　　　　　　　 9g
A）塩　　　　　　　　　　　 4.2g
A）白神こだま酵母ドライG　 6g

ピアココナ　　　　　　　　　9g
吸水　　　　　　　　　　　　264g

準備1　Aをポリ袋に入れ、大きく膨らませて空気を入れ込むように、粉類をしっかり混ぜておく 2:05
準備2　粉の温度を測る 2:36
準備3　吸水の温度を調節する 3:11

1. ケースに粉類を入れ、吸水を入れたらゴムベラ等でケースの隅まで水が入るように混ぜておく4:30
2. 本体にケースをセットし、コースを選択する。スタートを押し、タイマーを80分にセット 6:15
3. 数分待って羽がグルグル回転し始めたらピアココナを入れる 8:15
4. 80分のタイマーが鳴ったらシリコンカバーを乗せる。タイマーを20分にセット 8:55
5. タイマーが鳴ったらシリコンカバーを外す（熱くなっているので注意） 9:24
6. 焼き上がったら、ケースから出して冷ましておく 9:34

前回のせつ子の部屋
【【レシピ付き】米粉のシフォンケーキをお探しですか？

ある日の授業風景 feat. 押切もえさん（めっかわ）
https://youtu.be/uMvgtwnR1P0​

#米粉パン　#レシピ　#大塚せつ子　#米粉料理　#簡単

【米粉未来塾 大塚せつ子の部屋】は、日本の美味しいお米を良質な米粉にし、不要な化学調味料などを一切使用しない「本当に美味しい米粉のグルテンフリークッキング」を視聴者の皆様と一緒に、楽しみながら作っていくチャンネルです。
「せつ子」こと大塚せつ子は、一般社団法人日本グルテンフリークッキング協会の代表として、これまで数多くの米粉を使用した料理法、製パン法を確立して来ました。

日本米粉クッキング協会　＜ https://www.jrfc-gf.com/​ ＞

日本の田んぼを残し、米食の素晴らしさを次の世代に伝えるため。

「米粉パンは、日本の美味しいお米を使うことで美味しくなる。」

「製パンは極力無添加で、安心で安全でなければ意味がない。」

「そうして初めて、私たちは次の世代に【田んぼ】という原風景を残せるから」

という信念のもと、
このYoutubeというステージで、楽しく美味しいレシピを皆様と一緒に広めていければと考えております。

【各種リンク】

動画内で紹介していたオンラインコース
https://otsuka-ricebread.stores.jp

動画内で紹介されている米粉やもろみは、こちらで販売しております！
https://sparkling-sky-8158.stores.jp​

株式会社ライステラス
https://www.ondenhouse.jp​

大塚せつ子グルテンフリークッキングスタジオ
https://www.gf-style.com​

※お買い得情報※

お道具も材料もレシピも動画もついてくる大変お得なセットが発売中です！
これまでは不可能とされてきた「手成形による米粉製パン」ですが、
大塚式の製パン法であれば「ご家庭で、簡単に、失敗することなく」作ることができます。
その秘密は、これまで10年以上の間、徹底的に米粉と向き合った米粉料理研究家、大塚せつ子の洞察力と発想力です。

大塚せつ子は日本で最も早く米粉グルテンフリーパンの製パン法の研究に着手したうちの一人でした。
「白神こだま酵母」と「国産米」の力を借りて、今こうして皆様の目に触れている動画は、大塚の出した一つの結論です。

大塚式ライスブレッド　動画レシピ：https://youtu.be/BdBGCEDhyis​
ぜひ最後までご覧いただければ嬉しいです。

「はじめの一歩セット」の内容は：
・米粉製パンとの相性がいいお道具が９点
・材料３回分（プレーンパン、レーズンパン、くるみパン 各一回分）
・それぞれのレシピノート
・それぞれのレシピ動画へのURLとQRコード

となっており、税込み ¥ 12,800- （送料込み）となっております！
ぜひご検討ください！

Hi there! Thank you for watching!
Did you like it? Please leave a comment!
We are thinking of making recipe vids more!

We’ll be seeing you all very soon.
Thank you!

BGM: Chillhop music: https://chillhop.com/creators/

Hi there! Thank you for watching!
Did you like it? Please leave a comment!
We are thinking of making recipe vids more!

We’ll be seeing you all very soon.
Thank you!