Frankly speaking, I like the bread for its crispy crust, springy interior texture and simple sesame taste.. Hi Mui Mui, please make more to share with us. Pre toast the black sesame seeds without oil in a saute pan. Korean mochi bread Ingredients: (makes 9 bread buns) 250g (1 packet) mochi bread flour mix 1 egg 70ml water Method: - Mix flour, egg and water in a mixing bowl. Once the last 5 minutes is up, bake again for another 25-30 minutes then it is done :D. Beat until smooth, add in black sesame seeds and beat until well combined. Sue. Bake in a preheated oven at 170C for 5 minutes. I’m using U.S. measurements. 120 grams of milk. Let’s Prepare Mochi Bread From Scratch–Korean Black Sesame Mochi Bread (韩国黑芝麻麻糬面包）. It has crispy crust and chewy inside and its full of black sesame aroma. recipe keeper for sure. Will check at the local Korean store see whether I can get a pack of this mochi premix.Thanks for sharing. Fold in the flour progressively in one direction until all flour are used up. Add in black sesame seeds and continue mixed to combine. Best served warm as a snack. Looks good and yummy. - Divide dough into 8 ~ 10 equal portions. Mixed it into a dough. Mix everything together in the mixer or bread maker except black sesame seeds and butter. Add in the black sesame seeds and mix/knead for … Thanks for sharing and all the best, When I issued my Brazilian Cheese Bread recipe yesterday, members of Facebook Group are asking if this is the same as the springy texture Korean Mochi Bread.. (Source: http://www.oxforddictionaries.com/definition/english/mochi). - Place doughs on baking tray lined with parchment paper. Mui Mui, these QQ mochi bread looks delish and love the beautiful crack on top :), i cannot cannot and did i say cannot resist these chewy bread? In a pot, place milk, vegetable oil, light soya sauce and salt. May be you can look for that. Bake for another 5 minutes again. 250g Korean QQ Mochi Bread Premix 33g bread flour 6g skim milk powder 75g egg (lightly beaten) 20g black sesame seeds 6g light soy sauce 90g water/milk (I used water) 50g melted butter (I used butter at room temperature) Method: 1. I will leave it to readers to decide if this look like those that you have prepared from the pre-mix and give it a chance. Sorry, your blog cannot share posts by email. No Sundays for single mums, also my last post until .... White Chocolate Cupcakes with Rose Buttercream, Crispy Cracker with Pork Floss and cheese 脆皮肉松和奶酪, super soft mocha chocolate chip toast (premixing dough method) ~ highly recommended 软趴趴摩卡巧克力吐司（泡面法） ～ 强推, 9" Earl Grey Rose Pistachio Chiffon Cake for a father birthday, Teacher accused of bigotry for improving grammar, capitalization, Nice looking little buns, my second ask me "mummy, its this some kind of DINO eggs?? Looks yummy! Add all the above ingredients into the mixing bowl. Or can i also use tapioca flour? Yummm... these buns look so addictive. Pinches of salt. I did find myself having to add a lot of glutinous rice flour on top of your instructions, and I used my hand to knead the dough as I used a hand mixer and it was not doing a good job. Add all the above ingredients into the mixing bowl. The insides is chewy. Hi! Gamxia. Dough is done, let it rest for 10 minutes. Baking a loaf of glutinous rice dough may take a long time.. Also, what if you do not have a stand mixer? I am unsure if this is the same but glutinous rice flour is translated as “farine de riz gluant” in France. 60 grams of vegetable oil. The outside is also hard… that my 2-year old can’t bite through. Gather to form a soft dough. Can this be made into a loaf instead of rolls? Easy! can you advise what went wrong? I think the texture should taste a bit like the Mexican version with cheese..soft and chewy! Chocolate Chip Cookie Slices - Quick! Hi Mui Mui, I thought these mochi bread is small little cutey until saw your son holding it, is so huge lol. mui~这个可爱极了吧！圆滚滚的。。。我上个学校假期也回家买了一包回来，还没开工。。。(*ˉ︶ˉ*). This is not the normal bread . I am rather doubtful about the need to to buy such premix since it is a Mochi bread literally translated as bread made from glutinous rice flour. thanks! Hope that you are having a nice day ^_^. Transfer the crumbly dough to the whisking bowl of a standing mixer and crack the egg. This is Korean mochi bread is quite additive. :-p, Hi Doreen,Yeah... You are right! Then divided into small portions of small round balls and place on a lightly greased baking tray. Bake in the pre-heated oven of 180 degree Celsius for 20 minutes or until golden brown. : 1 tablespoon of light soya sauce or 1 teaspoon of black sesame powder (for colouring) (optional), 1 egg (optional) and can be substituted with 30 grams water. On the other hand, Korean also have its version of glutinous rice flour called Chapssalgaru 찹쌀가루. I have been wanted to bake this Korean mochi bread for quite sometimes but did not take any action until a friend of mine ask about it. Just spread some cooking oil on your hands to roll). On the other hand, Korean also have its version of glutinous rice flour called Chapssalgaru 찹쌀가루. It will not grow . If the dough is overly sticky, add glutinous rice flour tablespoon by tablespoon. This post is linked to the event, Little Thumbs Up organised by Zoe from Bake for Happy Kids and me, my little favourite DIY, hosted by Tze from Awayofmind Bakery House , Hokkaido Chiffon Cake - A Cake that will make you Smile (Bake Along #64), A Sarawak Cake ~ Cake Hitam ( 砂劳越的蛋糕 ~ 黑美人蛋糕), Recipe: Cheong Cheng Fish (Gravy Steamed Fish) 酱蒸非州鱼. Haha… Anything that I could have done wrong? If Mochiko or Chapssalgaru is equivalent to our glutinous rice flour or sticky rice flour, Asians in general should be very well versed with this ingredient as it had been used in many of our steamed cakes like red tortoise kuih and nonya kuihs. I have found this Korean website that provide 2 homemade Mochi bread recipes, one uses Mochiko flour but another one called for the use of Mochi Bread Premix .. After analysing their ingredients and on the assumption that Mochiko flour is the same as our glutinous flour, I proceed to test the recipe that I summarized from these 2 recipes. Transfer the sticky dough in a work surface flour with glutinous rice flour, divide equally into 12 balls (about 40 grams each), pat your hands with some flour and shape it round.