[Making rice flour]
Originally, rice was supposed to be soaked with water for a day or 6 hours, but I only soaked it for 3 hours because I was impatient
If you have non-glutinous rice powder at home, please pass on how to make non-glutinous rice powder

Place the filtered rice on the gauze and squeeze the water
It is better to squeeze the water as hard as possible (or stick to the blender)

Put the rice in a bowl and mix with 1/3 teaspoon of salt

Put it in a blender and grind it

If the water isn't salty enough, you have to stick to the wall and change it with a spoon

Strain the ground non-glutinous rice powder in a strainer!
(This is how fine the powder comes out!) Successfully made non-glutinous rice powder!

Let's start making baekseolgi bread

Strain flour and non-glutinous rice flour
When you sift it, there are some powder that remains because it clumps up in the sift, so it's a good idea to sift it after setting it for 1-2 grams more

Mix canola oil, milk and honey

Beat in egg whites and stir in half sugar to make meringue

Mix the meringue in canola oil + milk + honey

Then, pour step11 into the rice flour and mix it well

Place parchment paper on a muffin mold and pour in an appropriate amount
I filled about half of it, but it's not as blue as I thought, so I think I can fill it up a little more

Place raisins on top of dough

Bake in a preheated oven at 150 degrees for about 13 minutes

Cover with foil over the first batch and bake again at 150 degrees for about 5 minutes

Baekseolgi bread is done!
Feel the different texture