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Categories:Viewed: 23 - Published at: 2 years ago
Ingredients
- 200 grams Bread (strong) flour
- 50 grams Brown rice flour
- 10 grams Sugar
- 3 grams Salt
- 3 grams Dry yeast
- 150 grams Silken tofu
- 40 ml Lukewarm water
- 1 tbsp Olive oil
Method
- Remove the silken tofu from the package, and place it in a heat-resistant dish together with its liquid, then heat for about 30 seconds in the microwave.
- Put more than the listed amount of water in a heat-resistant dish, then heat for about 20 seconds in the microwave to heat until lukewarm.
- Combine the ingredients listed from the bread flour to the dry yeast, and mix with a rubber scraper or similar utensil.
- Add the tofu and mix well.
- Add 2 tablespoons lukewarm water and mix well.
- Gradually add more lukewarm water, a teaspoon at a time, until the dough reaches the right firmness.
- I use 2 tablespoons plus 2 teaspoons lukewarm water, which is a total of 40 ml.
- Transfer to a work surface, and knead by repeating a process of pounding and stretching the dough.
- Once the dough looks like the photo shown, return it to the bowl, and add 1 tablespoon olive oil.
- Work the olive oil into the dough, then return it to the work surface to knead.
- It's ready once it is smooth as shown.
- Return it to the bowl, and let it rise at around 30C until it doubles in size (first proofing).
- Press your finger into the dough, and if it doesn't return, then remove it from the bowl and lightly press out the air.
- Divide it in half, form each half into a ball, then let it rest.
- Here is how it should look after about 15 minutes.
- Roll each ball of dough into an oval shape with a rolling pin, then fold each end inside.
- Tightly seal the edge where the two ends meet.
- Turn over each loaf and evenly shape.
- Arrange them on a baking tray lined with a sheet of parchment paper, then let them rise at around 35C until they double in size (second proofing).
- Preheat the oven to 200C.
- Dampen the tops with a pastry brush dipped in water, sprinkle on sesame seeds, and slash (you may omit these steps).
- Bake for 10 minutes at 200C, then for 5 minutes at 180C.
- Adjust the baking time to suit your oven.
- When there is 3 minutes remaining, I shift their positions to brown evenly.
- Slice once they cool.
- Since they have an elastic-like chewy texture, they are easy to cut.
- This is the brown rice flour I used.
- I got it at Tomizawa Shoten, a baking supply store.