RECIPE WITH GLUTINOUS RICE FLOUR RECIPES

Steps:

• Get a medium saucepan on the go and whisk all of the rice flour and water together. Place the pan over medium heat and stir continuously until it is forms a thick blob. After this, simply remove the pan from the heat and let it cool down for about 12 minutes. You want to keep stirring it to let the heat out.
• Get your stand mixer and put in the bread hook adjustment. After this, take a bowl and combine the egg whites, bread flour, sugar, salt, yeast, and cooled rice flour and water. Mix it all up on low speed until a dough has formed, scraping the bowl down continuously if needed. Once a solid mass of dough has been formed, you can increase speed to a medium-high setting for around five minutes.
• Slow your mixer down and put in the soft butter. Once everything has been incorporated, knead it in the mixer on a medium-high setting for around 15 minutes. In the end, you will want to have a dough that is smooth but sticky to the touch. Don't worry if it seems too sticky, simply cover up your bowl with plastic cling film and let it rest. It should proof at room temperature until it has doubled, and this will take about two hours.
• Get two large loaf tins and put parchment paper inside them. Scrape all of your dough onto a countertop with flour on it. Then divide all of the dough into two pieces. After this, divide each of your halves into three more pieces, dusting with flour as you go. Roll out each of your six pieces into long strips and be sure to push out any air bubbles as you go along. Take 3 strips and braid them together to make one loaf, pinching them closely tight at the ends. After that do the same for the other strips. Now place the two loaves into your prepared pans. Cover everything up with plastic wrap and place in the refrigerator for 15 hours or more.
• Take your dough out of the fridge and let it sit for a while at room temperature while the oven preheats up to 350 degrees. Now place your bread into the oven and cover it loosely with pieces of parchment paper. After baking for 25 minutes, remove the top layer of parchment paper and bake again for another 20 minutes.
• Once it is done, let it cool down for about half an hour before slicing.

Steps:

• Wrap red bean paste in aluminum foil and place in the freezer for at least 3 hours. Mix sweet rice flour and green tea powder thoroughly in a microwave-safe glass or ceramic bowl. Stir in water, then sugar. Mix until smooth. Cover bowl with plastic wrap.
• Cook the rice flour mixture in the microwave for 3 minutes and 30 seconds. Meanwhile, remove red bean paste from the freezer and divide paste into 8 equal balls. Set aside. Stir rice flour mixture and heat for another 15 to 30 seconds.
• Dust work surface with cornstarch. While the mochi is still hot from the microwave, begin rolling balls the size of about 2 tablespoons. Flatten the mochi ball and place 1 frozen red bean paste ball in the center. Pinch the mochi over the red bean paste until the paste is completely covered. Sprinkle with additional cornstarch and place mochi seam side down in a paper muffin liner to prevent sticking. Repeat until all the mochi and red bean paste is used.