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Gluten and Lactose Free Milk Bread - Very soft and flexible.
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Pão de Leite - Amazing dough developed especially for you.
By Luciene Marques
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Link to the channel mentioned in the video:
Chef Marcelo Horta: / marcelohortarj
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Gluten and Lactose Free
150g rice flour
40g potato starch
30g of corn starch
70g of sweet flour
30g of sugar
7g of organic yeast
5g of chemical yeast
6g xanthan gum
4g of agar agar
½ teaspoon salt
40ml of olive oil
3 eggs and 1 extra yolk
155 ml vegetable milk (total): almond milk added to the 3 tablespoons of water from the yeast sponge.
Method of preparation:
Step 1
Mix 1 egg yolk with 1 tbsp of cold, pure coffee (reserve)
step 2
yeast sponge -
7g of organic yeast
1 tbsp rice flour (take away from the recipe total)
1 tablespoon of sugar (I used the yellow one but you can use whatever you prefer, you just can't make yeast sponge with sweetener, it doesn't work) - (take it out of the recipe total)
30ml of water
mix and set aside for about 5 minutes
Reserve
Step 3
3 eggs - beat to foam (reserve)
Step 4
6g xanthan gum (½ cs)
40ml of olive oil
Mix well (set aside)
Step 5
Mix of flours and dough
In a bowl, add:
150g rice flour
40g potato starch
30g of corn starch
70g of sweet flour
30g of sugar (3 tbsp)
5g of chemical yeast (1 cs)
4g agar agar (2 teaspoons)
½ teaspoon of salt - 2g
Mix well so that all the flours are homogeneous.
Add:
Step 2: yeast sponge
Step 3: beaten eggs
Step 4: Olive Oil with Xanthan Gum
125 ml Vegetable Milk (I used almond milk) slowly warm. Remember that the important thing here is the dough point. In total with 30ml of sponge water, it was 155 ml.
You can hit it by hand or take it to the mixer.
Texture: Firm, consistent and does not spread in shape.
Transfer the dough to a greased and rice flour-dusted tin (11 x 25 x 7cm)
Model with the help of a wet tablespoon
Brush with the mixture from Step 1: yolk and coffee
Cover and let rise for 30 minutes or until your bread comes close to the edge of the pan.
I make my microwave oven. I heat up a mug of water and when it turns off, I put my bread to ferment in this humid heat.
Preheat the oven to 200ºC
Bake at 200°C for 30 - 40 minutes. This will depend on the power of your oven. Pay attention to the aroma, appearance and the toothpick test.
remove from oven
let it cool a little
Peel the bread off the walls of the pan using a spatula.
unmold
Let cool on a rack
After cooling you can serve
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😄 If you have difficulty finding any of these materials in your city, follow links to help with online purchase.
🚚 Xanthan Gum: Take Crock Xanthan Gum 100g
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🚚 Organic Dry Yeast: Organic Yeast 125G, Dr.Oetker
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🚚 Bread cooling rack: 2 racks for cooling breads, cakes, pastries, cookies, cupcakes and snacks
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🚚 Planetary mixer: Mondial Planetary Mixer, 127V, Black, 700W - BP-03-B
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🚚 Digital Kitchen Scale: Digital Kitchen Scale, SF-400, Up to 10 kg, Scale 1 gram
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🚚 Silicone baguette shape: Zhiwei
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🚚 Baguette shape:
Non-stick perforated baguette mold, useful for baking French bread.
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🚚 Meter Set 10 Pieces
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🚚 Bread shape:
Aluminum Bread and Cake Mold with Internal Nonstick Coating Tramontina Brasil Vermelho
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🚚 Omelet maker, Duo plus bro2, Make 2 omelets, White, 110v, Britannia
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🚚 Gourmet Omelet Maker Inox, Black, 220v, Lenoxx
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🚚 Buckwheat Flour (Moorisco) Light Crock 500g
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🚚 Organic White Rice Flour 500g
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🚚 White Rice Flour 1kg
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🚚 Sweet Yoki Sprinkle 500g
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🚚 Corn Starch 500g
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🚚 Dona Benta Traditional Po Chemical Yeast 100g
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🚚 Organic Gold Demerara Sugar Grings 500g
Organic White Rice Flour 500g
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