Japanese Mochi Bread

Name: Japanese Mochi Bread
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g White Shark Mochi Bread Special Flour; 400g Shimizu; 100g butter; 80g Caster sugar; 2 pcs egg; 10g milk powder; 10g Black sesame

by White Shark Food

4.8 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

Mochi is actually a transliteration. The Japanese call glutinous rice flour or other starchy, elastic and viscous foods もち/mochi, which is translated as "mochi" in Taiwan. The benefits of eating mochi: 1. Nourish the stomach and invigorate the spleen. The main ingredient of mochi is glutinous rice flour. The glutinous rice is warm in nature, suitable for polyphagia with deficiency of the spleen and stomach, and can nourish the stomach and strengthen the spleen. 2. Supplement energy. Mochi contains more protein, vitamins, etc., and the content of carbohydrates is also higher. Regular consumption of mochi can supplement the daily energy needed and relieve symptoms such as night sweats and excessive urination.
I really like the texture of the white shark mochi bread. It is crispy on the outside and soft and sticky on the inside. It is very delicious. The special mochi bread flour is very convenient to make and has a high success rate. It is the best choice for me who love mochi.

Ingredients

500g White Shark Mochi Bread Special Flour
400g Shimizu
100g Butter
80g Caster Sugar
2 pcs Egg
10g Milk Powder
10g Black Sesame

Japanese Mochi Bread

1. Prepare ingredients: 500 grams of mochi bread flour, 400 grams of water, 100 grams of butter, 80 grams of fine sugar, 2 eggs, 10 grams of milk powder, and 10 grams of black sesame seeds.

2. The butter is melted in water and then cooled to a warm state for later use.

3. Put the water, sugar, and eggs in an egg-beating bowl, and beat until the sugar is completely melted.

4. Sift in white shark mochi bread special powder and milk powder and mix well.

5. Add the melted butter in two portions and stir until fully incorporated.

6. Add the fried black sesame seeds and mix well.

7. Put it into a piping bag and cut out a mouth.

8. Squeeze the mochi paste into the rectangular non-stick finger biscuit mold.

9. Put it in the middle layer of the preheated oven, heat up to 190 degrees, lower the heat to 165 degrees, and bake for 30 to 35 minutes. The mochi is golden and the aroma is overflowing, and it can be out of the oven.

Tips:
1. In winter, it is more difficult to soften butter. It can be made by melting it in water and then cooling it. At this time, the liquid butter is added after the flour. In summer, the butter can be softened at room temperature. The order of preparation is to mix the butter and other ingredients evenly before adding the flour.
2. The baking time is related to the thickness of the batter, please adjust it according to the actual situation.

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