【米粉100％】さつまいも・かぼちゃねじりパンのレシピ|グルテンフリー

【米粉100％】さつまいも・かぼちゃねじりパンのレシピ|グルテンフリー

[100% Rice Flour]
Twisted Bread with Sweet Potato and Pumpkin First, make the baked sweet potatoes.
1 moist sweet Beniharuka (100g) Toaster (160/320°F-180℃/356°F) for 1 hour By making a baked or steamed sweet potato
you can make sweet paste without using sugar. You can heat it in the microwave. If the paste is too hard, adjust with soy milk.
2 or 3 loaves of bread per loaf Try using pumpkin flakes to make the paste (for 2 pieces) Of course, you can also use seasonal pumpkin. Pumpkin flakes (15g), water (30g) Just dissolve in water, so it’s easy! Then, make the dough Rice flour Mizuhochikara (150g)
, sugar (10g),Dry yeast (3g), Salt (3g), Coconut oil (5g) Soy milk (150g) By using soy milk, you can use the same amount of water.
It will be easier to mold later. Mix well with a whipper. Psyllium (6g) No primary fermentation Divide into 4 parts and roll up. Roll into an oval and stretch lengthwise. Fill with sweet potato paste. Close tightly. Continue to stretch lengthwise. Cut 4 or 5 slits with a pizza cutter or knife. Roll it up from the edge. After stretching a little, make a circle.
Tuck the right end into the bottom. Tuck the left end into the bottom. It takes a while to form.
Cover with plastic wrap and mist to keep it from drying out. Do the same with the pumpkin. Spray with water to keep it from drying out.
Ferment at 40°C/104°F for 15 minutes. When the oven is preheated to 180°C/356°F
Brush the surface with oil. Top the sweet potatoes with black sesame seeds. 180℃(356°F)18~20 minutes Twisted sweet potato and pumpkin bread is ready. Even with rice flour bread, I was able to twist it beautifully!
If it is difficult to handle, use 140g of soy milk. Fluffy bread and sweet potatoes The baked sweet potato is delicious enough without adding sugar! The pumpkin is a lovely orange color. Rice flour bread with autumnal sweet potatoes and pumpkin.
It was very delicious.

【米粉100％】さつまいも、かぼちゃ　ねじりパンの作り方・レシピ
（How to make gluten free sweet potato and pumpkin bread)

1次発酵なし！米粉パンでもねじりパンが作れます！
焼き芋から作ることで、砂糖を入れなくても
とっても甘い餡ができます。

◇レシピや説明を字幕にのせています。（日本語と英語)
スマートフォン▶︙→CC→日本語（英語）を選択
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Recipes and explanations are included in the subtitles. (Japanese and English)
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On a computer ▶ Select ⚙→subtitle→Japanese (English)

「材料」
さつまいもペースト
・さつまいも　1本（100g）⇨パン2個か3個分
→お好みの方法で焼き芋にする
トースター160℃〜180℃で１時間

（レンジで簡単に加熱してもOK)

かぼちゃペースト（2個分）
・かぼちゃフレーク　15g
・水　30g
（生のかぼちゃを加熱してペーストにしてもOK)

生地
・米粉（ミズホチカラ）　150g
→https://www.amazon.co.jp/熊本県産米（ミズホチカラ）パン用米粉-1kg-TOMIZ-cuoca-富澤商店/dp/B07B4D3DBY
・てんさい糖　10g
・ドライイースト　3g
・塩　3g
・ココナッツオイル　5g
（お好みの油で）
・豆乳　150g
・サイリウム（オオバコ）6g

・表面の油　適量

◇1次発酵なし
◇成型後発酵40℃/15分
◇180℃/18~20分

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→米粉100％食パン」翌日もしっとり続くグルテンフリー食パン｜Recipe｜rice flour bread・gluten free

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→【米粉100％】ピザのレシピ｜How to make gluten free pizza（グルテンフリー）

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#米粉100％ #米粉パン #米粉ねじりぱん #gluten free #riceflourbread