Tomato Rosemary Rice Pancakes
Overview
This thing comes from "The Baking Shop" and was originally called Tomato Rosemary Spice Bread. At first I noticed it just because of the rosemary, but after paying a little attention, my curiosity was immediately aroused. Because the first ingredient in the original recipe clearly says rice flour. Can pure rice flour be used to rise into soft bread? This makes people curious and suspicious. Before experimenting with this rice bread, I made it once with flour. It grew very well and was soft. Then, let’s try this pure rice flour bread. In fact, looking at the picture, I was very suspicious that that rice noodle was not this rice noodle. The pulling look is more like flour than rice flour. However, from the recipe to the steps, rice flour is stated. I don’t know if there are any other rice flour, so let’s try it with this rice flour. Sure enough, if you operate according to the square, you can't get that tough feeling. It rises slightly, without the support of gluten, and does not change much after baking. It is more like a pancake than a bread, a pancake that is slightly softer than a dead dough pancake. The browned edges taste a bit like rice crispy rice. It seems that this fan is not that fan. failed.
Tags
Ingredients
Steps
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Dough ingredients
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Pour rice flour, dry yeast, sugar, and salt into a bowl and mix evenly
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Add water and oil
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Stir into a dough
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Place on the chopping board and knead repeatedly for 10-15 minutes
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Knead into a ball, cover with plastic wrap, and ferment for 10 minutes
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Prepare surface decoration
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Wash the rosemary and pick the leaves
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Cut small tomatoes into small rounds
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Roll the dough into a round piece, place it on a baking sheet, and ferment for 40 minutes
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Brush the surface with oil
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Poke small pits on the surface with your fingers
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Put small tomatoes in the hole
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Add rosemary
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Put in the oven, middle layer, heat up and down at 200 degrees, bake for 25-30 minutes
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The surface is lightly colored and baked
