Make the dough. Place everything into the bread maker bowl, knead for about 15 minutes, cover with plastic wrap, and let sit for 30 minutes. Then start bread maker pizza course!
Divide the completed dough into about 40g portions roll it up, cover with a cloth, and let sit for 15 minutes.
Divide into six balls.
If you pinch just a small amount of the balls together, then they won't break apart so easily when fried. Lightly coat the joints with water, reinforcing them.
It takes time to roll these up, so in order to keep the dough from drying out after rolling them up, cover with a cloth, or use the fermentation function on your oven.
Fry at 160°C until they are nice colored. Use whatever toppings you like!
You can also divide it into 6 balls and just fry it like that!
This is what it looks like when you fry it at half portions of the 6 pieces. I stuck the centers together thoroughly so that they won't fall apart.
Story Behind this Recipe
When I made the 'shiratama' rice flour (or rice flour) bread in a bread maker, it was springy so I figured I could make ponde! So I tried it out. You can try it with different flavors like kinako soy flour, chocolate, and cinnamon etc.
Using the fermenting process on the bread maker will keep it from drying out, so you don't have to worry about the timing! Depending on the bread flour, the dough might be difficult to handle! Pease adjust the amount of water if that happens. The tofu is good to go as long as it is silken tofu!! It's okay to roughly estimate when dividing into 6 equal portions!