Cranberry Mochi Bread
by Norma
Favorite
Difficulty
Easy
Time
30m
Serving
3
Mochi bread has always been my favorite, soft and waxy texture,
It is also very fast and simple to make;
Generally, when making mochi, the wet and sticky dough is mounted with a piping bag.
I like to add less water when kneading, pat some dry powder, and knead directly.
In fact, the finished product of mochi bread is easy to shrink back out of the oven.
But reducing the amount of water can solve this problem.
Thanks to @德蒙柯's 70L large oven, this capacity is the bread that would have to be baked twice or more times.
Now it can be done once! The baking temperature is also very uniform and constant, and the coloring effect is also good.
It is also very fast and simple to make;
Generally, when making mochi, the wet and sticky dough is mounted with a piping bag.
I like to add less water when kneading, pat some dry powder, and knead directly.
In fact, the finished product of mochi bread is easy to shrink back out of the oven.
But reducing the amount of water can solve this problem.
Thanks to @德蒙柯's 70L large oven, this capacity is the bread that would have to be baked twice or more times.
Now it can be done once! The baking temperature is also very uniform and constant, and the coloring effect is also good.
