Korean Mochi Bread
This small round ball shape Korean Mochi Bread looks cute (some called them dino eggs) is crusty on the outside and chewy on the inside. it is best to be eaten fresh from the oven.
Ingredients
- 30 g bread flour
- 1/2 tbsp matcha powder
- 1/4 tsp salt
- 150 ml milk
- 25 g caster sugar
- 30 g unsalted butter
- 120 g tapioca flour (starch)
- 65 g egg without shell - lightly beaten
- 1 tbsp black sesame seed
Instructions
- Sieve bread flour and matcha together, set aside.
- Pour milk into a bowl, then add in bread flour and matcha powder, stir well. Add sugar and salt, stir well again and strain.
- Melt butter at low heat. Then pour in milk mixture (step 2). At medium heat, stir mixture till almost boiled and starting to thicken to a soft dough. Off heat.
- Pour in tapioca flour in 2 batches and blend well with a rubber spatula to smooth texture and leave to cool down for a few minutes.
- Add beaten egg a little at the time, Mix till egg liquid all absorbed in the dough mixture before adding the next. When you see the soft dough form a 'V' drop when lifting up the spatula, then it is done. (the total amount of egg will depend how much the flour been absorb. I used about 60g egg liquid **the mini bread will not puff up if too much egg is added). Lastly add black sesame seeds and mix well.
- Pour the soft dough into piping bag and pipe out like a dome shape (about 4cm) on baking tray lined with parchment paper ( make18 pieces). Dip your finger with water and flatten the tip to make a smooth top.
- Bake in preheated oven at 190 degrees C for about 20-25 minutes till crisp.
Notes
- can use chocolate chips, cocoa powder or even cheese powder, all to your personal preference.
- Please keep in mind that all oven temperatures and baking time varies
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