Though I am nearly definitely improper in saying this, for me there appears to be surprisingly few bread (not dessert/kuih) recipes which have glutinous rice flour as an ingredient. In a gluten-free context, you possibly can see the attraction, as Nathan Myhrvold says, “When hydrated in doughs after which baked, it retains a selected chewiness paying homage to gluten.” It is the sort of gluten-like chew that glutinous rice flour brings that can also be getting individuals taking a look at different starches (and even modified starches like Expandex/Ultratex) in gluten-free baking.
However wait! This bread is not gluten-free! In reality, it is extremely a lot a gluten containing bread as Mandy Lee takes pains to level out within the recipe on her website Woman & Pups. What you’ve here’s a delicate, no, ultra-soft!, enriched white bread with 24% glutinous rice flour. All of the glutinous rice flour is added into the tangzhong. This specific recipe would not comprise milk, so is not a “absolutely” fledged Asian milk bread, maybe extra akin to a challah with good chew! It additionally is not a mochi-bread.
This pleasant bread apparently is a factor from a Korean bakery in Beijing, and in addition from a bakery inside a grocery store in Hong Kong, in line with the writer. I am hoping it is not really all that area of interest, and perhaps somebody right here is aware of of one thing prefer it, maybe it’s even a well known model of bread!
It’s a little painful to make – the glutinous rice tangzhong is not clear or simple to work with, and also you definitely want a mixer to stir the dough and incorporate the butter, not one thing to attempt by hand. Excited about it, it could be a lot cleaner and neater to combine the glutinous flour in dry with the opposite dry elements. However, within the recipe it does say that the roux (tangzhong) is crucial for getting that particular chew and moisture, which it definitely delivers. Moreover, all of the water is added into the roux, with the one extra moisture coming from the egg whites.
Bake a bit shorter than the timings instructed within the recipe and tent with foil for the final 10 minutes to keep away from it getting too darkish.
The baked bread may be stretched, and pulled, and torn, or shredded as you’d count on. The mouth chew and bounce is not as pronounced as I anticipated, it’s excellent, and when you weren’t instructed concerning the sticky rice flour you may assume this is rather like a pleasant chewy challah.
I loved this bread rather more than I anticipated, however effectively, it’s now time for me to take what I’ve learnt right here and apply it to healthful gluten-free breads.
-Jon
