Original Mochi Bread
by Food·Color
Favorite
Difficulty
Easy
Time
1h
Serving
3
I haven't paid much attention to mochi bread, although I have seen it on various occasions, it is cute, interesting and nothing more. Not too tempted, with all kinds of bread, its ranking is not high.
Until I saw this bread flour, I was suddenly moved a little. I always thought that such soft mochi buns should be made of glutinous rice flour. I was surprised to see that wheat flour was written on the ingredient list, and there was nothing about glutinous rice. I was curious at once, how did it make it soft?
I saw all kinds of mochi buns on the Internet. The methods are similar. For those with more liquid, use squeezing; for those with less liquid, use rubbing. The formula on the bread flour packaging bag seems to belong to the latter. The ratio is slightly different. After some entanglement, I finally decided to get the original mochi according to the packaging method.
After reading the tutorial, most of them are made of 200 grams of powder, about 18? Mochi. And the amount on the packaging bag is too huge, a whole package, 500 grams, how many plates do you have to bake? ! 18 pieces of 200 grams are too much, but 9 pieces of 100 grams are fine.
Acting according to the side, when I was about to divide the drugs, I suddenly felt a little dazed. Is this over? But it's so easy and trouble-free. Set the temperature and start to bake, guessing what it can expand into. I didn't expect that the small ball actually doubled and grew, although it was not round, it looked pretty good. Once out of the oven, I couldn't help but immediately open one of the holes, big and small inside, crisp on the outside and soft on the inside, it was really fragrant. . . .
Until I saw this bread flour, I was suddenly moved a little. I always thought that such soft mochi buns should be made of glutinous rice flour. I was surprised to see that wheat flour was written on the ingredient list, and there was nothing about glutinous rice. I was curious at once, how did it make it soft?
I saw all kinds of mochi buns on the Internet. The methods are similar. For those with more liquid, use squeezing; for those with less liquid, use rubbing. The formula on the bread flour packaging bag seems to belong to the latter. The ratio is slightly different. After some entanglement, I finally decided to get the original mochi according to the packaging method.
After reading the tutorial, most of them are made of 200 grams of powder, about 18? Mochi. And the amount on the packaging bag is too huge, a whole package, 500 grams, how many plates do you have to bake? ! 18 pieces of 200 grams are too much, but 9 pieces of 100 grams are fine.
Acting according to the side, when I was about to divide the drugs, I suddenly felt a little dazed. Is this over? But it's so easy and trouble-free. Set the temperature and start to bake, guessing what it can expand into. I didn't expect that the small ball actually doubled and grew, although it was not round, it looked pretty good. Once out of the oven, I couldn't help but immediately open one of the holes, big and small inside, crisp on the outside and soft on the inside, it was really fragrant. . . .
