Recipes tagged "Mochi bread flour"
9 recipes found
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Original Mochi Bread
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. . . .
Baking Afternoon tea -
Cocoa Mochi Buns
The third recipe of mochi buns. The amount of liquid is still smaller than the formula on the packaging bag. Compared with the previous two formulas, this formula is characterized by a slightly larger proportion of egg liquid. I don’t know what effect this difference will have? I suddenly discovered that there was no sugar in the mochi bun recipes I collected online. Could it be that the mochi powder in those recipes had sugar pre-added? Based on the taste of the original mochi bun, and considering the tastes of the people around me, sugar must be added. So add sugar as appropriate. Because of the bitterness of the cocoa powder, I added 5 grams of sugar to the original mochi, hoping that the bitterness of the cocoa powder would not be too prominent. Only 5 grams of cocoa powder was added, and the color seemed dark enough. The dough of this recipe is still not as soft as the original, and it is very convenient to knead with your hands. After dividing into balls and baking, the expansion rate is still not high enough, and the situation is similar to that of cranberries. Cocoa flavor, elastic and crispy. . . . .
Baking Breakfast -
Mochi buns
The mochi buns are crispy on the outside and soft on the inside. Each piece is 20g and is just right to eat.
Baking Breakfast -
Cranberry Mochi Buns
I always thought that the amount of liquid in the mochi bag recipe I found online was greater than the recipe on the bag. It wasn't until I was preparing the ingredients that I discovered that the amount of liquid in this cranberry mochi bag was actually smaller than expected. Therefore, it does not appear as the soft dough before, but a tough and hard dough that can be pinched and grasped in the hand without worrying about sticking. However, I have a new question. This kind of dough can be divided and rounded by hand as stated on the packaging bag, but the recipe requires a piping bag to be squeezed, although some are not easy to squeeze. Ignore the talk about piping bags, just use your hands and it’s already very convenient. Divided into rounds and baked, the expansion rate of the mochi buns does not seem to be as high as the original recipe, but it maintains the round shape without being too out of shape. Although the proportional amount of cranberries was doubled, it still seemed like there were too few cranberries. Breaking it open, the sticky mochi bag still has plenty of holes inside, but the holes are obviously smaller than the original one. It's still crispy on the outside and springy on the inside, but the Q is more powerful. Perhaps it's because of the relatively small amount of liquid? . . .
Baking Butter -
Original Mochi Waffles
What will happen if you put mochi dinosaur eggs in a waffle maker? The mochi balls are clamped into the waffle maker, squeezing the expansion space, unable to bulge and forming a hollow, turning into a lattice cake. While it is warm, it is crispy on the outside, soft on the inside, elastic and tough.
Dessert Breakfast -
Chocolate Mochi Buns
Learn how to cook Chocolate Mochi Buns with Baking and Afternoon tea.
Baking Afternoon tea -
Cocoa Mochi Filled Soft European
Soft bread is very popular online recently, so I’ll give it a try. The mellow cocoa bread, the sticky glutinousness of the mochi, and the sweet and sour raisins melt into your mouth. What does it feel like? You'll fall in love with it once you try it, it's really worth a try!
Baking Breakfast -
Matcha flavored mochi buns
1 second ago A very successful mochi bun with a little matcha powder. The color is not very green, but it has a faint matcha aroma and is extremely delicious. I have seen many friends say that it is not easy to make mochi buns successfully, and I have also failed. After some trial and error, I have found this recipe and method to ensure your success. Let’s share good experiences and communicate together.
pastries Afternoon tea -
Pineapple Mochi Buns
Mochi bread, which has been popular in the food circle recently, is finally ready to be sold. The mochi bread is crispy on the outside and soft on the inside. It really didn’t make me wait for so long. You can taste a variety of flavors in one bite. Try it and you will definitely fall in love with it.
Baking Afternoon tea