June 6, 2013

Yeast-Less Komeko (Rice Flour) Bread/イーストなしの米粉パン

Tonight, at around 9 o'clock, I started to make yeast-less bread.
今晩は9時頃、イーストなしのパンを作り始めました。
 
The original recipe (Japanese only) calls for:
100 g bread flour
100 g cake flour
2 tsp baking powder
2 tsp sugar
1/3 tsp salt
1 beaten egg
100 ml milk
20 g butter.
But I replaced 50 g cake flour with 50 g rice flour in an attempt to make mochi-mochi* bread.
* Mochi-mochi pertains to a soft, chewy texture. In general, the Japanese like bread with a mochi-mochi texture. 
元のレシピの材料は:
強力粉 100 g
薄力粉 100 g
ベーキングパウダー 小さじ2
砂糖 小さじ2
塩 小さじ1/3
溶き卵 1個
牛乳 100 ml
バター 20 g
もちもち*したパンを作ろうと薄力粉50 gを米粉50 gに変えました。
* 「もちもち」とは、softでchewyな食感を指します。一般的に日本人はもちもちした食感のパンが好きです。
 
Directions:
1. In a large mixing bowl, combine cake flour, bread flour, baking powder, sugar, and salt. Mix 20 times with your hand. Make a hole at the center.
(I used a large spoon for mixing.)
2. In the hole, add half the beaten egg, milk, and melted butter. Knead for 5 min.
3. Let stand for 15 min. Preheat oven to 200oC.
4. Divide dough into 8 equal parts, make them into desired shapes, place on baking sheet/tray lined with parchment paper, brush with remaining 1/2 beaten egg, and bake for 20 min at 200oC.
作り方:
1. 大きなボールに薄力粉、強力粉、ベーキングパウダー、砂糖、塩を合わせ、手で20回混ぜる。中心に穴を開ける。
(私は大きなスプーンで混ぜました。)
2. 穴に溶き卵半分、牛乳、溶かしたバターを入れ、5分こねる。
3. 15分おく。オーブンを200oCに予熱する。
4. 生地を8等分して、好みの形にし、クッキングシートを敷いた天板(てんばん)に置き、残りの半分の溶き卵を塗り、200oCで20分焼く。    
 
Not bad for the first try.
初めてにしてはまあままです。
I have totally forgotten that I already have this book, titled, Not yeast-leavened, easy-to-make bread!
この本をすでに持っていることを完全に忘れていました。タイトルは、イースト発酵なしのお手軽パン。
Bought five or six years ago, I suppose.
5、6年前に買った本だと思います。
I referred to this book when making scones, pancakes, and nikuman.
スコーン、パンケーキ(ホットケーキ)、肉まんを作る時に参考にしました。  
 
 
The book brings back memories! I think I'll make nikuman next.
なつかしい本です!今度は肉まんを作ろうと思います。

19 comments:

Anonymous said...

Japanese cook books; especially bread, always tempting to be tried!! (laugh)

Hiroyuki said...

Anonymous: Really? But the history of bread in Japan is relatively short, I suppose...

Anonymous said...

Hiroyuki-san, please keep us posted on the nikuman. I hope you can share the recipe with all of us! I tried to make nikuman using a recipe that I found on the internet. The meat filling was good, but the bread had a strong smell of alcohol! It smelled like wine! (laughs)

Hiroyuki said...

Anonymous: Alcohol? The recipe in the book calls for:
300 g cake flour
2 tbsp sugar
3 1/2 tsp baking powder
150 ml lukewarm water

and no yeast.

I will make mikuman, using the recipe, and post about it here, but I can't say when.

Sissi said...

Hiroyuki, you are a stubborn man ;-) But you are right: it gives results: these bread rolls look really good.
I don't need to tell you how impatient I am to see the nikuman... I am surprised they can work without yeast.
Your book reminds me how I wish I had started to learn Japanese much younger, for example when I was at the university... Maybe by now I would be able to read a cookery book? (With a dictionary I suppose). Now I feel the hope is lost. Luckily you are there!

Hiroyuki said...

Sissi: It is because of our conversation about nikuman that I remembered that I had the book. I had completely forgotten about the book! Thanks for reminding me!

Fräulein Trude said...

From a conservative german point of view: Baking powder is for cakes and cookies only (laugh), but your bread rolls are looking very nice.
Reminds me a little on scones.

Hiroyuki said...

Kiki: You are right, but there are breads that are even not leavened. You are right about the texture, too. It was more like scones than bread.
I will try to make komeko bread using sakadane some day. (For no particular reasons, I don't like to use baker's yeast.)

Sissi said...

Hiroyuki, I have always heard how healthy fresh yeast is... Yeast gives different results from baking powder. Why don't you want to use it?

Sissi said...

Hiroyuki, it's me again... I have been wondering for several weeks now and decided to ask you because you are the most competent person I know. I am looking for a knife specifically to fillet and prepare small/medium fish (I mean I have no idea about the shape and length). The best fish shop in my city mainly serves professionals and most medium or small fish (like aji or saba) are never sold in fillets and they will fillet only big fish for customers... This is why I have been struggling with filleting and preparing fish in general, but all the knives I have are useless.
I have been looking through your knife posts and wondered if a sashimi knife would be a good choice? I will be very grateful for your advice!

Sissi said...

What do you think about this one (sorry it's French Amazon, but the knife is apparently made in Japan, the brand is called "Sekiryu"):
http://www.amazon.fr/Sekiryu-couteau-sushi-japonais-SASHIMI/dp/B000UAUKEG/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1370606457&sr=1-1&keywords=couteau+sashimi
They have beautiful Kyocera and Global knives, but too expensive for me.
If I buy it I will buy also a special whetstone for Japanese knives (I only have a European knife sharpener which is different apparently and would destroy a Japanese knife)

Fräulein Trude said...

Thinking about komeko I guess you should just surrender yourself to the wide and thrilling world of sourdough.

Hiroyuki said...

Sissi: By baker's yeast, I meant dry yeast. I hear that some chemical substances are used to product yeast. I'm not sure if I can get get fresh yeast easily here.

I will answer your other questions later in a separate post.
For now, I just want to tell you that a sashimi knife is for making sashimi only; it cannot be used for filleting.

Kiki: Well, when and if I achieve my initial goal of making komeko bread with sakadane, working with sourdough may be another challenging task for me.

Sissi said...

Thank you so much, Hiroyuki. I went yesterday to my Japanese shop. Of course they have some Japanese knives but no one knows anything about fish filleting ;-)

Nancy said...

Yum! I am going to try making this bread this weekend! :)

Hiroyuki said...

Nancy: Thanks!

Nancy said...

Hi Hirokyuki! I made the rolls last night - very easy and tasty! Do you traditionally eat them plain

Hiroyuki said...

Nancy: Traditionally? I don't think there is a traditional way to eat bread in Japan. Just eat it the way you want to.

Nancy said...

Thanks, Hiroyuki! I actually ate it with a little bit of jam, but didn't know if this was "allowed." I loved the simple flavors. My Italian husband enjoyed it with his cappuccino :)