I won't fail! Rice flour cookie shoe!

Rice flour cream puff Saturday at exactly 19: 00

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Hello 😊

Gluten Free Snack Recipes

It's Miku 👩🏻‍🍳🌾 (@ miku _ komeko)

This time

Recommended for those who are not good at making cream puffs!

Rice flour is hard to fail ✨

Introducing the authentic cookie shoe ✨

Fragrant choux pastry

to overflow from the inside

Diplomat cream is irresistible 🤤

The cream filling inside is your choice ♡

Next time, it's perfect for this cream puff

Introducing custard cream that can be made in the microwave ✨

If you think "I want to make it!"

I would be happy if you could like and save 🫶

Thank you for your hard work.

\ Active pastry chef teaches /

🍮 rice flour cookie choux

《 Materials 》

[Cookie dough]

・ 40 g butter

・ Cane sugar 30g

Rice flour (Kyoritsu) 40g

[Choux fabric]

· 30 g of water

· Milk (soy milk) 30g

・ 2 pinches of cane sugar

・ A pinch of salt

25 g butter

・ Rice flour (Kyoritsu food) 50g

・ Less than 2 eggs (about 100g)

※ Do not use all eggs!

preparation.

・ When the cookie dough is finished, preheat the oven to 230 ℃

・ Prepare paper for 8 cm x 16 cm guide

Return butter for cookie dough to room temperature

Return the eggs for choux pastry to room temperature

《 How to make 》

① Make the butter into a pomade and mix in the cane sugar.

② Add rice flour and mix.

③ After stretching it according to the paper for the guide of 8cm × 16cm, cut it into 8 equal parts and put it in the freezer.

《 How to make 》

① Put water, milk, cane sugar, gerando salt and butter in a pot and heat over low heat.

② When the butter melts and the surroundings become fluffy, turn off the heat.

③ Add rice flour and mix well.

④ Turn off the heat again when the whole dough becomes yellowish and the bottom of the pot is covered with a film.

※ It will become hard, but please mix while kneading firmly!

⑤ Put in a bowl and add about half the beaten egg.

You may be surprised that it doesn't mix, but if you keep mixing it well, it will become one 🙆‍♀️

⑥ Add the beaten egg little by little and mix well each time.

When lifting the dough, it should slowly fall into a triangle.

⑦ Squeeze into a round shape of 4 to 5 cm with a round mouthpiece (No. 13).

⑧ Spray water firmly with a spray bottle.

It's okay to put water on your fingers.

Bake at 180 degrees for 35-40 minutes

After baking, do not open the oven and bake at 130 ℃ for 30 minutes.

Make a cross hole on the back with a knife and squeeze plenty of Diplomat Cream with a round mouthpiece (No. 8) ✨

※ It is OK to cut and pack 🙆‍♀️

《 Point 》

Do not open the oven while baking!

Diplomat cream is recommended to combine custard cream and whipped cream in a 2: 1 ratio ✨

Thank you for your hard work.

I would be happy if you could comment 😌💓

If you have any questions or request

Feel free to DM me ✉️

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as an active pastry chef

Gluten free snack recipe 🌾

（ @ miku _ komeko ）

I will upload a lot of recipes from now on

I would be happy if you could follow me ✨

Thank you for your hard work.