Matcha Mochi Bread

Name: Matcha Mochi Bread
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Mochi Bread Mix; 82g Egg liquid; 40g Corn oil; 4g Matcha powder; 60g water

by The Rhyme of the Sea Food

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

I have made mochi bread several times. It has chives, cocoa flavor, bacon and honey beans. This time I made matcha mochi bread. This time I finally used the kneading stick of the egg beater. I left this kneading stick in a forgotten corner. I found it when I was cleaning up the molds. The method of mochi bread is really simple and suitable for novices. Only successful works can inspire the road of baking, so it is best for novices to do simple baking first.
Matcha powder is added to the premix, it tastes unique to matcha, but don't add too much, it will taste bitter. I also added custard sauce to the mochi bread, but before I had time to take a picture, I took it to the sisters to taste it. It tastes better with custard sauce, the outer skin is soft and soft, and the filling is sweet and slippery. "

Ingredients

Matcha Mochi Bread

1. Pour the egg liquid and corn oil into an egg beater, and beat with an electric whisk for about 20 seconds until there are dense small bubbles.

2. Sift the matcha powder in.

3. Then pour the mochi bread mix.

4. Use an electric whisk to stir for 1 or 2 minutes. It is best to use a whisk for kneading. Many whisks are equipped with two types of mixing heads. This is the picture.

5. Put on disposable gloves and grease the gloves (corn oil is fine). Divide the dough into approximately 19 portions, round each portion, and place on a non-stick baking tray. If there is no non-stick baking tray, place it on the baking tray. Spread greased paper on top, and the whole production process takes about 10 minutes.

6. Preheat the oven to 175 degrees (about 10-15 minutes), put the baking tray into the middle and lower level of the oven, and bake for about 23 minutes (various ovens have different temperaments, and the temperature is for reference only).

7. After about 10 minutes of baking, you can see that the mochi bread expands slowly in the oven, so cute. The freshly roasted mochi is crispy on the outside and soft on the inside. After it is cold, the whole mochi is soft and glutinous.