1.Making Genmai Wash the rice and drain it. In a frying-pan (no oil), add the rice and cook for 1~2 minutes over medium heat. Then add water (2tbsp). Keep cooking until nicely browned. Once it turns brown, then reduce the heat to low. Set aside.
2. In a cooking bowl, add flour, salt, malt powder (optional), yeast and the genmai you just made in #1. Mix well. Add water and mix with a spatula until it comes together. Cover with saran wrap and leave 15 minutes.
3. After 15 min, mix about 1 min with a spatula. Cover and let sit for 15 minutes.
4. After 15 min, mix a few times (about 20 sec). Finally cover and let rise in a warm place for a few hours or until it doubles in size.
5. Dust the work surface with a bit of flour, then put the dough on it. Split it in 2 halves. Cover and let them rest 10~15 min.
6. With the first half, using your hand, stretch the dough into a small (approximately) rectangular shape. Fold both sides length-wise over the centreline. Then fold again in the same way making sure you close the seam well (along the centreline). With the seam side down, roll the dough into a 30~35 cm long slender loaf. You can hold it vertically to help stretch it and take shape too.
7. Transfer the baguette to a floured cloth, seam side down to rest. When bough baguette doughs are done, lift up the cloth between the 2 baguettes into a pleat. It will help the dough hold its shape. Let it rise for about 40min (or more) in a warm place or until it about doubles in size (the volume increase actually depends on the temperature).
8. Pre-heat the oven to 240℃ degree.
9. Once the baguettes have risen, gently transfer them onto a parchment-lined baking sheet (seam side down). Slash cut each baguette 3 or 4 times (at a 45 degree angle) along its length, using a baker's lame, razor blade or a very sharp knife.
10. Mist lightly with water and put the baguette into the oven. Bake for about 15 minutes.
11. Remove from the oven and let it cool down on a wire rack.
1. In a small cup add water and salt. Mix well and set aside.
2. Mix dry ingredients (plain flour, gluten, potato starch and rice flour) in a bowl. Transfer to the "Philips Pasta Maker" equipped with "0.8mm sheet pasta disk". Close lid.
3. Turn the machine on and choose the setting. Press Start.
4. Slowly pour water mix through the opening in the lid.
5. Gyoza sheet will begin to form and it will come out within 3 minutes. Stop the machine once when the first 10cm are out, then cut them off. Put them back in the machine's mixing tank. That's because the first gyoza sheet is not smooth enough ;-)
6. Resume the machine and the gyoza sheet will be extruded again, as you fold the sheet, dust with potato starch. Do not cut it until the machine stops.
7. Lightly dust your chopping board with potato starch. Lay the sheet of dough on it and cut it out using a circle cookie cutter (about 9cm diameter). Dust the cut out wrappers with katakuriko/potato starch if necessary and set aside. Repeat as many times as you can (do not throw away the excess sheet).
8. Enjoy with your favorite filling!
9. Spread the excess cuts on an oven sheet, sprinkle ketchup and cheese. Bake for about 10 minutes at 200℃. Quick pizza is done :)