Cinnamon Nut Glutinous Rice Bread

Name: Cinnamon Nut Glutinous Rice Bread
Yield: 411.2 g
Ingredients: Salt 0.2 g; Leavening Agent (Baking Powder) 3 g; Cinnamon Powder 6 g; Glutinous Rice Flour (White Rice) 50 g; Almond Flour 50 g; San Lucas Extra Virgin Avocado Oil (1L) 20 ml; Almond Breeze Unsweetened 40 ml; Allulose Powder 5 g; Brown Xylosugar 20 g; Fresh Eggs 165 개; Dried Pumpkin Seeds 10 g; Hemp Seeds 10 g; Walnuts 12 g; Sesame Seeds (White, Roasted) 5 g; Sesame Seeds (Black, Roasted) 5 g; Roasted Almonds 10 g

1,290 kcal

#Cinnamon Rice Cake Bread #Nut Bread #Glutinous Rice Bread #Chewy Bread #Korean Food #Snack #Dessert #Healthy Bread #Steamed Bread #Nutty Dessert

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Ingredients

Main ingredients

Salt 0.2 g
Leavening Agent (Baking Powder) 3 g
Cinnamon Powder 6 g
Glutinous Rice Flour (White Rice) 50 g
Almond Flour 50 g
San Lucas Extra Virgin Avocado Oil (1L) 20 ml
Almond Breeze Unsweetened 40 ml
Allulose Powder 5 g
Brown Xylosugar 20 g
Fresh Eggs 3 개

Seasonings/Sauce

Dried Pumpkin Seeds 10 g
Hemp Seeds 10 g
Walnuts 12 g
Sesame Seeds (White, Roasted) 5 g
Sesame Seeds (Black, Roasted) 5 g
Roasted Almonds 10 g

Nutrition summary

Carbohydrates 90.71 g 27%

Protein 48.91 g 15%

Fat 84.56 g 58%

Serving size 411.2g

Cooking steps

1

Whip the meringue at medium speed, then switch to high speed, adding sugar in 3 increments.
2

Mix egg yolks, milk, and oil together.
3

Sift in the dry ingredients: almond flour, glutinous rice flour, cinnamon powder, and baking powder.
4

Add 10 drops of vanilla oil and mix.
5

Add a small amount of meringue to the batter and mix.
6

Add the remaining meringue to the batter and mix by folding from the bottom up.
7

Prepare the pan with parchment paper, pour in the batter, and sprinkle nut toppings.
8

Bake in the oven at 170°C for 25 minutes.

Cinnamon Nut Glutinous Rice Bread

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