LEVEL★★☆
IMPORTANT NOTE: READ THIS BEFORE START BAKING
180×100×120 mm Shokupan mold
300g rice flour (or normal rice flour)
5g instant dry yeast (you can also use active dry yeast)
25g sugar
4g salt
250g water for Mizuho Chikara, 300g water for normal rice flour
12g vegetable oil (canola)
My baking stuff list on Amazon the store:
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You will find what I am using in my video.
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Thanks! Love from Japan♡
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