Original Mochi Bread

Overview

I’ve never paid much attention to mochi bread, although I’ve seen it on various occasions. It’s cute and interesting, but that’s about it. I wasn’t too tempted. I was licking all kinds of bread, but it didn’t rank high. Until I saw this bread flour, my heart suddenly moved a little. I have always thought that such chewy and soft mochi buns should be made of glutinous rice flour. But I was surprised to see that the ingredient list said wheat flour and nothing about glutinous rice. I immediately became curious, how does it achieve such elasticity and softness? I have seen various mochi buns online, and the methods are similar. For those with more liquid, use squeezing; for those with less liquid, use kneading; and the recipe on the bread flour packaging bag seems to belong to the latter. The proportions are slightly different. After some tangle, I finally decided to make original mochi according to the method on the package. Looking through the tutorials, most of them use 200 grams of flour to make 18 pieces, or so? Mochi. The dosage on the packaging bag is too huge. A whole package is 500 grams. How many pans do you need to bake? ! 18 pieces in 200 grams is too much, but 9 pieces in 100 grams is quite good. I followed the instructions, but when I was about to take the pills, I suddenly felt a little dazed. Is this the end? It's so simple and hassle-free. Set the temperature and start baking, guessing how it will expand. I really didn't expect that the little ball would actually double in size. Although it wasn't quite round, it looked pretty good. As soon as it comes out of the oven, I can't help but break one open immediately. There are big and small holes inside, crispy on the outside and soft on the inside. It's really delicious. . . .

Tags

• baking
• afternoon tea
• students
• butter
• egg liquid
• mochi bread flour
• fine sugar
• water

Ingredients

Steps

1. 1 Ingredients: 100 grams of white shark mochi bread flour, 22 grams of egg liquid, 80 grams of water, 20 grams of fine sugar, 20 grams of butter

   

2. 2 Pour all ingredients except butter into a large bowl and mix well.

   

3. 3 Add the softened butter and mix thoroughly until the butter is completely incorporated into the dough.

   

4. 4 Form into a smooth and delicate dough.

   

5. 5 Grease your hands, cut into 10 equal parts, and roll into balls. Place on baking sheet.

   

6. 6 Put in the oven, middle layer, heat at 190 degrees, lower heat at 160 degrees, bake for about 25-30 minutes.

   

7. 7 The surface is light golden when it comes out of the oven.

   

8. 8 It tastes best when eaten hot.