Mochi Puff Trial #2
1 cup tapioca flour
2 tbsp bread flour
2 tbsp dry whole milk powder
3 tbsp sugar
3 tbsp butter– melted and cooled
1/2 cup water
1 1/2 tsp black sesame seeds– toasted
Preheat oven t 350°F. Add all ingredients (except sesame seeds) in a mixing bowl and beat for 5 minutes. Stir in black sesame seeds. Pour batter evenly each of 24 non-stick mini muffin molds. Bake for 15-20 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.
The flavor is mild with milky taste and sesame seeds add nutty flavor to it. It tastes (a little firm) chewy like mochi, but still NOT puffed up and NO hollow interior!! What went wrong? Can anyone help?