This dish contains the following allergens: Milk/Dairy, milk, Eggs
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150ml
milk
1 tbsp
white vinegar or lemon juice
160g
gluten-free self raising flour
120g
mochiko sweet rice flour
50g
raw cane sugar
1/2 tsp
baking powder
1/4 tsp
sea salt
3
eggs
1/2 tsp
vanilla paste
75g
butter (melted)
12
small eggs, weighing 53g or less (for individual breads)
5.25fl. oz
milk
1 tbsp
white vinegar or lemon juice
5.6oz
gluten-free self raising flour
4.2oz
mochiko sweet rice flour
1.75oz
raw cane sugar
1/2 tsp
baking powder
1/4 tsp
sea salt
3
eggs
1/2 tsp
vanilla paste
2.63oz
butter (melted)
12
small eggs, weighing 53g or less (for individual breads)
Utensils
Step 1
Whisk together the dry ingredients in a large mixing bowl and set to one side.
Mix the milk and vinegar together and leave to one side for 10 minutes in order to create buttermilk.
Step 2
Install the wire rack on Level 3. Select BAKE, set temperature to 160°C and set time to 20 minutes. Press START/STOP to begin preheating.
Step 3
Whisk the eggs for the batter, vanilla paste, and melted butter into the milk until fully combined.
Step 4
Pour half of the wet ingredients into the dry ingredients and whisk together until a smooth paste forms, then gradually whisk in the remaining wet ingredients to form a smooth batter.
Step 5
Spoon 60ml (4 tbsp) of batter into a muffin tray lined with cases. Crack a small egg on top. Alternatively you can place 2 tablespoons of batter into a muffin case then crack the egg on top and layer another 2 tablespoons of batter.
Step 6
Once the unit has pre-heated place the muffin tray onto the wire rack on Level 3 shelf and bake for 20 minutes. Once cooking is complete remove the cases from the muffin tray and leave to cool for 5 minutes before serving.
Whisk together the dry ingredients in a large mixing bowl and set to one side.
Mix the milk and vinegar together and leave to one side for 10 minutes in order to create buttermilk.
150ml
milk
1 tbsp
white vinegar or lemon juice
160g
gluten-free self raising flour
120g
mochiko sweet rice flour
50g
raw cane sugar
1/2 tsp
baking powder
1/4 tsp
sea salt
3
eggs
1/2 tsp
vanilla paste
75g
butter (melted)
12
small eggs, weighing 53g or less (for individual breads)
5.25fl. oz
milk
1 tbsp
white vinegar or lemon juice
5.6oz
gluten-free self raising flour
4.2oz
mochiko sweet rice flour
1.75oz
raw cane sugar
1/2 tsp
baking powder
1/4 tsp
sea salt
3
eggs
1/2 tsp
vanilla paste
2.63oz
butter (melted)
12
small eggs, weighing 53g or less (for individual breads)
Step 2 of 6
Install the wire rack on Level 3. Select BAKE, set temperature to 160°C and set time to 20 minutes. Press START/STOP to begin preheating.
150ml
milk
1 tbsp
white vinegar or lemon juice
160g
gluten-free self raising flour
120g
mochiko sweet rice flour
50g
raw cane sugar
1/2 tsp
baking powder
1/4 tsp
sea salt
3
eggs
1/2 tsp
vanilla paste
75g
butter (melted)
12
small eggs, weighing 53g or less (for individual breads)
5.25fl. oz
milk
1 tbsp
white vinegar or lemon juice
5.6oz
gluten-free self raising flour
4.2oz
mochiko sweet rice flour
1.75oz
raw cane sugar
1/2 tsp
baking powder
1/4 tsp
sea salt
3
eggs
1/2 tsp
vanilla paste
2.63oz
butter (melted)
12
small eggs, weighing 53g or less (for individual breads)
Step 3 of 6
Whisk the eggs for the batter, vanilla paste, and melted butter into the milk until fully combined.
150ml
milk
1 tbsp
white vinegar or lemon juice
160g
gluten-free self raising flour
120g
mochiko sweet rice flour
50g
raw cane sugar
1/2 tsp
baking powder
1/4 tsp
sea salt
3
eggs
1/2 tsp
vanilla paste
75g
butter (melted)
12
small eggs, weighing 53g or less (for individual breads)
5.25fl. oz
milk
1 tbsp
white vinegar or lemon juice
5.6oz
gluten-free self raising flour
4.2oz
mochiko sweet rice flour
1.75oz
raw cane sugar
1/2 tsp
baking powder
1/4 tsp
sea salt
3
eggs
1/2 tsp
vanilla paste
2.63oz
butter (melted)
12
small eggs, weighing 53g or less (for individual breads)
Step 4 of 6
Pour half of the wet ingredients into the dry ingredients and whisk together until a smooth paste forms, then gradually whisk in the remaining wet ingredients to form a smooth batter.
150ml
milk
1 tbsp
white vinegar or lemon juice
160g
gluten-free self raising flour
120g
mochiko sweet rice flour
50g
raw cane sugar
1/2 tsp
baking powder
1/4 tsp
sea salt
3
eggs
1/2 tsp
vanilla paste
75g
butter (melted)
12
small eggs, weighing 53g or less (for individual breads)
5.25fl. oz
milk
1 tbsp
white vinegar or lemon juice
5.6oz
gluten-free self raising flour
4.2oz
mochiko sweet rice flour
1.75oz
raw cane sugar
1/2 tsp
baking powder
1/4 tsp
sea salt
3
eggs
1/2 tsp
vanilla paste
2.63oz
butter (melted)
12
small eggs, weighing 53g or less (for individual breads)
Step 5 of 6
Spoon 60ml (4 tbsp) of batter into a muffin tray lined with cases. Crack a small egg on top. Alternatively you can place 2 tablespoons of batter into a muffin case then crack the egg on top and layer another 2 tablespoons of batter.
150ml
milk
1 tbsp
white vinegar or lemon juice
160g
gluten-free self raising flour
120g
mochiko sweet rice flour
50g
raw cane sugar
1/2 tsp
baking powder
1/4 tsp
sea salt
3
eggs
1/2 tsp
vanilla paste
75g
butter (melted)
12
small eggs, weighing 53g or less (for individual breads)
5.25fl. oz
milk
1 tbsp
white vinegar or lemon juice
5.6oz
gluten-free self raising flour
4.2oz
mochiko sweet rice flour
1.75oz
raw cane sugar
1/2 tsp
baking powder
1/4 tsp
sea salt
3
eggs
1/2 tsp
vanilla paste
2.63oz
butter (melted)
12
small eggs, weighing 53g or less (for individual breads)
Step 6 of 6
Once the unit has pre-heated place the muffin tray onto the wire rack on Level 3 shelf and bake for 20 minutes. Once cooking is complete remove the cases from the muffin tray and leave to cool for 5 minutes before serving.
150ml
milk
1 tbsp
white vinegar or lemon juice
160g
gluten-free self raising flour
120g
mochiko sweet rice flour
50g
raw cane sugar
1/2 tsp
baking powder
1/4 tsp
sea salt
3
eggs
1/2 tsp
vanilla paste
75g
butter (melted)
12
small eggs, weighing 53g or less (for individual breads)
5.25fl. oz
milk
1 tbsp
white vinegar or lemon juice
5.6oz
gluten-free self raising flour
4.2oz
mochiko sweet rice flour
1.75oz
raw cane sugar
1/2 tsp
baking powder
1/4 tsp
sea salt
3
eggs
1/2 tsp
vanilla paste
2.63oz
butter (melted)
12
small eggs, weighing 53g or less (for individual breads)
