I was trying to make Korean style mochi bread from scratch, as it has very good review from almost everyone who has tried it. But all the recipes I searched online use Korean mochi bread premix, and I don’t have access to such luxury. So, here I am, pulling the ingredient list from all sources, trying to create something similar. I made some cheese puffs before, and I remembered they puffed up pretty good and chewy (except they were too salty and cheesy– another story!), so I thought why not modify the ingredients and their proportion, hoping to create some sort of mochi puffs. I forgot to take a picture of this trial, but you can read the verdict at the end of this post.
Mochi Puff Trial #1
2/3 cup tapioca flour, plus 6 tbsp– see note below
1/3 cup bread flour
2 tbsp dry whole milk powder
2 1/2 tbsp sugar
3 tbsp butter– melted and cooled
1/4 cup water
1 1/2 tsp black sesame seeds– toasted
Preheat oven t 400°F. Add all ingredients (except sesame seeds) in a mixing bowl and beat until the batter is smooth. Stir in black sesame seeds. Pour batter evenly each of 24 non-stick mini muffin molds. Bake for 15 minutes, or until a skewer inserted in the mochi comes out not wet. Remove from the muffin molds and cool on the rack. Serve while they are warm.
- tapioca flour: After I added in water the batter looked very runny, so I added in 6 more tbsp of tapioca flour to thicken up the batter a little.
The flavor is good to what I have in mind– mild with milky taste and sesame seeds add nutty flavor to it, just like the pearl buns 珍珠包 selling at the local Sogo Bakery. But, no puff! I think my oven temperature is too high, as the bottom of the “puffs” are pretty brown and crunchy like crackers. Could it because I used too much of bread flour, as I could only taste a very slightly chewiness out of it?…