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Rice Flour White Bread Rolls (with Condensed Milk)
Rice Flour White Bread Rolls (with Condensed Milk)

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Drink water, not alternative drinks. Having a soda or a cup of coffee every occasionally isn’t a terrible idea. Using them for your sole source of hydration, however, is dumb. Ingesting water instead of other kinds of drinks is a good way to help your body in its health and hydration. This also helps you lower your caloric intake by hundreds of points without needing to buy and eat gross diet foods. Successful weight loss efforts often depend solely on water ingestion.

There are a whole lot of things that work toward your getting healthy. Not all of them require fancy gym memberships or restricted diets. It is the little things you choose day after day that really help you with weight loss and getting healthy. Being smart when you choose your food and routines is where it begins. A good amount of physical activity each day is also critical. The numbers on the scale aren’t the only indicator of your healthfulness. It has more to do with making your body as powerful as it can be.

We hope you got benefit from reading it, now let’s go back to rice flour white bread rolls (with condensed milk) recipe. To make rice flour white bread rolls (with condensed milk) you only need 11 ingredients and 12 steps. Here is how you do it.

The ingredients needed to prepare Rice Flour White Bread Rolls (with Condensed Milk):
  1. You need 150 grams Rice flour for baking
  2. Use 50 grams Bread (strong) flour
  3. Use 50 grams Cake flour
  4. Provide 15 grams Sugar
  5. Use 4 grams Salt
  6. Take 1 bit less than 3 grams Dry yeast
  7. Prepare 10 grams Butter
  8. Use 50 grams Plain yogurt
  9. Get 135 grams Water
  10. Take To serve
  11. Use 1 Condensed milk (in a tube)
Steps to make Rice Flour White Bread Rolls (with Condensed Milk):
  1. Make the dough using the 'dough' program on your bread machine.
  2. When the dough is kneaded, take it out and cancel the program. Unplug the machine.
  3. Take the dough out and divide into 9 portions. Round off each portion, cover with a tightly wrung out moistened towel and rest for 10 minutes. Line the square pan with parchment paper.
  4. Round off each ball of dough again, line them up in the pan, and mist with water. Cover again with a tightly wrung out moistened towel and leave to rise until doubled in size (40 to 45 minutes at 35°C).
  5. After the 2nd rising is done, dust the tops with joshinko using a tea strainer. Preheat the oven to 200°C, then lower the temperature to 160°C and bake for 20 minutes.
  6. Done. When the bread has cooled down a bit, tear the rolls with your hands. They're so soft and fluffy inside.
  7. This version is baked in a angel food cake pan.
  8. Just like Heidi's white bread rolls.
  9. To make condensed milk bread, pierce the side with a chopstick.
  10. Make a hole in the roll with the thick end of a chopstick and open it up.
  11. Push in the tip of the condensed milk tube, and squeeze in the condensed milk. (Don't put in too much!)
  12. An easy bread filled with condensed milk.

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