200g potato starch
200g super fine rice flour
60g tapioca starch
40g pea protein(or any kind of protein can be substitution)
12g psyllium husk
30g sugar
20g olive oil
5g salt
5g dried yeast
570g warm water
20g pickled cherry blossoms
Instructions:
1. put all the ingredients except for cherry blossoms in a bowl.
2. mix well. keep mixing at high speed for 3 minutes.
3. let it ferment until it gets doubled in size.
4. soak cherry blossoms for a few minutes, then drain, squeeze and chop.
5. add cherry blossoms to the dough and transfer to the pan.
6. sprinkle olive oil and salt, then let it ferment until it gets doubled in size.
7. bake at 160℃/320°F for 20 minutes, then 200℃/392°F for 10 minutes
8. Enjoy!
Camera : Sony A7SIII
Lens : FE 35mm F1.4 ZA [SEL35F14Z]
Lens Filter : Kenko variable NDX II 82mm
Mic:SENNHEISER MKE600
Monitor : Atomos Shinobi
Tripods:SLIK carbon 923 pro/ SLIK carbon 823 pro/ SLIK mini pro 7
Slider : iFootage Shark Slider Mini
Edit : Adobe Premiere Pro