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For those of you that are bothered by store-bought rice flour and white flour, you can easily make rice flour if you just have rice!
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It's also cheap!
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Refer to Recipe: 1354278.
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Set the dough ingredients into the bread maker, and start it on the bread dough course.
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Lightly release the gas with the palm of your hand once the dough is finished, and roll it up.
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Cover with a wet cloth and bench for 15 minutes.
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I always mist a big bowl or a cake cover, and cover it with that.
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Spread the dough out to about a 30cm square.
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(Roughly is fine.
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It's okay as long as it's uniformly thin ).
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Spread out the chestnut paste on top of that.
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Sprinkle finely chopped sweet chestnuts and walnuts on top of that.
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Breaking them up rather roughly will give it a nice texture.
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Roll the dough up from the front, and tightly close the seam.
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Use a cotton thread to wrap it up, and cut it into 8 equal portions.
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Using a knife will smash the cut portion, so I use sewing thread or kite string.
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These will turn into pretty spiral patterns The dough is always thin at the edges, so I roll it back up without putting it in a pan, to make rolled bread.
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Place into a pan that's been lightly coated with oil, and let rise for the second time until they double in size.
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It will take about 40-50 minutes at 40C if you're using your oven's proofing function.
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Heat up an oven to 200C then reduce to 180C, and bake for about 25 minutes.
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Please adjust the baking time and temperature according to your household oven.
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After it has finished baking, remove it from the mold and let cool on top of a rack.
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See, it's rich!
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It's nice and springy.
