【米粉クロワッサン】グルテンフリー｜米粉パン

【米粉クロワッサン】グルテンフリー｜米粉パン

How to make rice-flour croissants (gluten-free) 40g butter (35g~) Butter from the refrigerator. Roll out the butter into a sheet and refrigerate. 150g rice flour (Mizuho Chikara), 8g sugar, 2g dry yeast
2g salt 20g potato starch, 5g oil (you don’t have to add it) 145g water (cold water in summer) Mix well 5g psyllium Mix well until it comes together as one No first fermentation Be generous with the flour. If it sticks to the cutting board when rolling it out, it will tear off the butter layer. Roll out the dough until it is large enough to enclose the butter. Place the butter on top of the dough and fold around the corners to enclose it. Close the seam tightly. Dust with flour before rolling out. Stretch the dough gradually by pressing down with a rolling pin. If possible, a smooth rolling pin is recommended. If you don’t have a rolling pin, you can use a degassing rolling pin
(This is all I have) Fold both ends toward the center. Fold it in half to make four folds. In summer, refrigerate for 30 minutes at this point. Sprinkle with flour and slowly roll out the dough again Fold both ends toward the middle as well Fold it in half. Wrap it in plastic wrap to prevent it from drying out.
Refrigerate for 30 minutes. After 30 minutes When chilled, the butter will have hardened.
Press the dough down with a rolling pin and roll it out slowly. In winter, butter does not melt well at room temperature.
It is recommended to make it on a cold day. When the dough has been stretched, drop the edges to form a rectangle. The length of the rectangle (the shorter one) is about 15 cm(5.91in). Cut an isosceles triangle so that the base is 5 to 10 cm. It is easier if you make a croissant mold out of paper first. In this case, a small croissant with a base of 5 cm.
You can choose the size as you like. When cutting
Use a sharp knife so that the butter layer does not collapse. Try not to touch the cross section. Cut a little off the bottom, then roll it up. Be careful not to pull it off. Bake the leftover pieces together. Fold the dough twice to make a beautiful layer. Cover with plastic wrap to prevent it from drying out.
Ferment at room temperature for 30 minutes (20 minutes in summer) When the fermentation is over
When the oven is preheated, brush the surface with oil or glazed egg Bake at 220°C (428°F)/20 minutes If you brush with egg, be careful not to burn it Gluten-free rice flour croissant is ready! The outside is rice flour, so it is crispy Beautiful layers are formed It was thought to be difficult to make gluten-free croissants
Croissants can also be made with rice flour The inside of the croissant is so soft and chewy! If you think you are missing something, it’s the type of butter. If you succeed with regular butter
Try making them with fermented butter! It will be even more delicious! If you like, you can pour syrup on the surface of the bread to make a sweet pastry.

【グルテンフリーパン】米粉クロワッサンの作り方
（米粉デニッシュシリーズ）

◎なんと、米粉でもクロワッサンが作れちゃいます！

小麦のようなホロホロと崩れませんが、
米粉でザクザクとした食感の良いクロワッサンが焼けます♪

去年あげた、パンオレザンのレシピを少し改良して作りました！
パンオレザンのレシピはこちら
→https://youtu.be/Z5jpRJqyUU8

◇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
パソコンの場合▶⚙→字幕→日本語（英語）を選択
Recipes and explanations are included in the subtitles. (Japanese and English)
Smartphones ▶ →CC→Japanese(English)
On a computer ▶ Select ⚙→subtitle→Japanese (English)

◎最近、寒くなってきましたね。
常温でバターが溶けにくいので折り込み系のパンが作りやすい季節になりました。
ぜひ、寒いうちに作ってみてください。
（夏場に作るときは、生地をこまめに冷やしてください。）

◎近々、米粉デニッシュ・パイ系のレシピを続々とアップしていくので
気になる方はチャンネル登録よろしくお願いいたします♪

材料
・150g 米粉（ミズホチカラ）
・20g 片栗粉
・145 水（夏は冷水）
・2g 塩
・8g 砂糖
・2g ドライイースト
入れなくてもOK(5g 油）
・5g サイリウム
・35~40g 折り込み用バター

４つ折り2回→30分冷蔵庫
→伸ばして成型→常温30分発酵
→220℃/20分焼く
（卵を塗る場合は、焦げやすいので注意。
ドライイーストが入るので油のみでも焼き色は付きます。）

○米粉パン中心のInstagram
→https://www.instagram.com/ku_chan_komeko

○米粉レシピブログ
→https://pantohakkou.blog

○米粉100％食パンのレシピ
→https://youtu.be/8Dzlyble3k8

○米粉100％さつまいもとかぼちゃのねじりパンのレシピ
→https://youtu.be/HXoxBUVD4Os

○米粉100％焼きカレーパンのレシピ
→https://youtu.be/y48bIWH98OY