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The flavor is good– slightly sweet and milky, and nutty from black sesame seeds. But, the texture is more like a bread than a chewy mochi. I think I used too much bread flour this time. After adding the wet ingredients to the flour mixture, the dough was still quite wet so I added in 2 more tbsp of tapioca flour and bread flour each. At this point I was able to knead the dough and rolled into individual balls by hand, but also making the puffs even more bread like. Next time I should cut down water and see how it goes…

Mochi Puff Trial #3

Mochi Puff Trial #3

Mochi Puff Trial #3

Ingredients:
2/3 cup + 2 tbsp tapioca flour
1/2 cup + 2 tbsp bread flour
2 1/2 tbsp sugar
2 tbsp milk powder
1/4 tsp salt
1 tsp baking powder
1 1/2 tsp toasted black sesame seeds
1 egg
1/2 tbsp oil
50 ml water

Method:

  1. Preheat oven t 350°F. Mix all ingredients in a mixing bowl to form a dough. Knead to blend well. Divide and roll into 12-15 balls.
  2. Place balls on baking pan lined with parchment paper. Spray some water on the balls. Bake for 30 minutes. Cool on the rack. Serve immediately while they are still soft and chewy in the center while crispy on the surface. As they cool down they turn more chewy and harder.
Mochi Puff Trial #3

Mochi Puff Trial #3

Mochi Puff Trial #3

Mochi Puff Trial #3

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