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1
Combine 2 g of the sugar with the dry yeast, then add 1 tablespoon of the lukewarm water and dissolve.
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2
Pour the rice flour into a separate bowl, making a small mound.
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3
Make a well in the center and add the remaining sugar (5 g).
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4
In the same bowl, add the salt and oil to the side.
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5
Add the dry yeast to the sugar, then add the remaining lukewarm water.
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6
Mix with a rubber spatula or whisk until smooth.
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7
Pour the batter into a cake pan greased with oil.
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8
In winter, let rise for 30 minutes; in the summer, 20 minutes.
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9
The times are guidelines.
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10
The picture shows it after it has risen.
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11
(see Step 15 and 16)
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12
Once the rising has finished, cover the pound cake pan with kitchen parchment paper, then top that with aluminum foil.
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13
Preheat the oven to 200C and bake for 30 minutes.
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14
To prevent the cake from drying out, bake it along with a heatproof dish filled with hot water.
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15
For the bread pictured in the top photo, I removed the paper and foil in the last 5 minutes of baking to brown on top.
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16
After baking, immediately remove from the pan.
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17
Let cool on a rack.
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18
Once cooled, wrap with plastic wrap.
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19
Let it cool completely before slicing or it will not slice cleanly.
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20
Wrap individual slices in plastic wrap and store in the freezer.
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21
If you toast it, the outside will be crunchy and the inside will be soft.
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22
I tried making it into a sandwich.
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23
Don't use fillings with a lot of moisture.
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24
This recipe is steamed in the microwave rather than the oven..
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25
For the rising, you can use the rising setting on your oven.
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26
To prevent it from drying out, bake with 2 trays of hot water.
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27
After pouring the batter into the pan, be sure to tap it against a counter or work surface to release the air bubbles.
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28
If there are air bubbles, the cake will end up with big wholes and lack smoothness.
