Korean Mochi Bread

Name: Korean Mochi Bread
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: (Mochi) 200g Ready-mixed powder; 70g egg; 70g water; 40g butter; 12g sesame; 2g salt; 5g Whole milk powder

by Wan Fengling

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

The bicycle has been polished, the bread has been baked, just waiting for the spring flowers to bloom. If you can bring small breads and fruits, and chat with friends or family on the grass and sunbathe, this kind of time will be good to think about.
I have only eaten steamed mochi before. I happened to see a master showing mochi. I fell in love when I saw the cute appearance of a little fat. It collapsed, the second time the butter was not fully kneaded into the dough, and it was too hard and turned into small rocks after cooling. The third time I started to make it smoother and smoother. Basically, my husband and daughter gave me a second to finish as soon as it was baked, because it was the most delicious the moment it was baked.

Ingredients

(Mochi) 200g Ready-mixed Powder
70g Egg
70g Water
40g Butter
12g Sesame
2g Salt
5g Whole Milk Powder

Korean Mochi Bread

1. In addition to the butter, put all the ingredients in a bowl and mix well with chopsticks.

2. Add butter and sesame seeds and knead until the butter is fully absorbed by the dough. The degree of control in this step is the key to making mochi. If there is no butter and the kneading is not enough, the mochi skin will be thick after the oven is baked, and the taste will be very hard after cooling; if the dough is kneaded for too long, the dough will be too sticky The inability of hands to operate is also a reason for the bottom of the finished product to collapse.

3. Divide them into portions, knead and put them together. I knead 18 small balls.

4. The oven is preheated and heated to 190 degrees, and the lower heat is 170 degrees. Add the mochi and bake for about 20 minutes until the mochi is fully expanded. Then turn the heat to 170 degrees and low heat to 150 degrees and continue to bake for about 15 minutes.

5. It’s the best when it’s just baked. If you want to preserve it, wait until the mochi is cool and sealed.

Tips:
1. To knead the butter into the dough, you must pay attention to the degree of grasp, and you can judge the degree by doing it several times.
2. If the finished product collapses after being out of the oven, one reason is that it is not cooked, and the other is that it is over-kneaded.