Korean QQ Mochi Bread Without Premix 韩国麻曙面包

Korean QQ Mochi Bread Without Premix 韩国麻曙面包

What is Korean QQ Mochi Bread? Well, it is QQ (chewy), has crusty skin, and the interior is just like a puffed up mochi.

Korean QQ Mochi Bread Without Premix 韩国麻曙面包

I was hooked up to these chewy little bread when I first tried it at Sun Moulin. Recently, I saw some premix powder selling at Korean food shop at around $10. I was very tempted but I ended up didn't buy it. However, it sparked up my interest to try making it from scratch in my own kitchen.

Korean QQ Mochi Bread Without Premix 韩国麻曙面包

These little gems are really fun to make and nice to eat. They make the perfect afternoon snacks. You can easily play around with different flavors and sizes. I like to make bite sizes one, maybe because I tend to like things in their mini size. 

Within the first day of baking, it taste pretty similar to those selling at the bakery. So, enjoy while still fresh!

Korean Mochi QQ Bread

  • 180g glutinous rice flour
  • 20g tapioca starch
  • 8g milk powder
  • 1/2 tsp salt
  • 60g vegetable oil
  • 1 egg
  • 120g water
  • 10g black sesame seed
  • 1.5 tbsp cheese powder
  • 1 tbsp green tea powder
  • 1 tsp sugar
Cooking Directions
  1. Put (A) in a bowl, mix together until dough formed.
  2. Divide the dough into 3.
  3. Add sesame seed into 1/3 of the dough, cheese powder into another 1/3 of the dough, and green tea powder with 1 tsp sugar to the remaining 1/3 of the dough.
  4. Roll the dough round (or pipe the dough through a piping bag with round piping tip if the dough is too sticky) and arrange them on baking sheet. Don't worry too much about the shape, it will fluff up during baking.
  5. Spray some water on the dough before bake if you like a more crunchy crust.
  6. Bake in 180C preheated oven for 20 minutes.
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  • 180克糯米粉 
  • 20克木薯淀粉 
  • 8克奶粉 
  • 半茶匙盐 
  • 60克植物油 
  • 1个鸡蛋 
  • 120克水 

  • 10克黑芝麻 
  • 1.5汤匙芝士粉 
  • 1汤匙绿茶粉
  • 1汤匙糖

  1. 把(A)混合在一起,直到形成面团。 
  2. 将面团分成3份。 
  3. 其中一份加入芝麻,另一份加入乳酪粉,最后一份加入绿茶粉和糖。拌均。 
  4. 将面团用手撮圆(如果面团太粘,可用挤花袋挤出),排放在烤盘上。不必太担心面团的形状,烘焙时会变得稍圆。 
  5. 如果喜欢更酥脆的外壳,可在烘焙前洒些水在面团上。 
  6. 放入预热好的烤箱烘180℃20分钟。


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