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Archive for the ‘Mochi Puff (used Premix)’ Category

I finally found these mochi puff premix from a local Korean grocery store. There is not English baking instructions but luckily there are pictures for guidance too. The instructions are pretty simple, just add water and one egg to the premix, knead and bake. These treats are super yummy once they came out from the oven, while center is soft and slightly chewy and crispy on the crust. As they cool down, they gets chewier and chewier and  the crust eventually gets soft.

Anyhow, this is what I have been trying to replicate after all my mochi puff trials. I’m not giving up yet, wish me luck!

Mochi Puff (Premix)-- all I did was adding water and 1 egg to the premix.

Mochi Puff (Premix)-- all I did was adding water and 1 egg to the premix.

Mochi Puff (Premix)-- here is the texture of the dough.

Mochi Puff (Premix)-- here is the texture of the dough.

Mochi Puff (Premix)-- spraying sowm water on the dough before baking.

Mochi Puff (Premix)-- spraying sowm water on the dough before baking.

Mochi Puff (Premix)-- after baking, they puff up beautifully round. See how nicely they crack on the surface too?

Mochi Puff (Premix)-- after baking, they puff up beautifully round. See how nicely they crack on the surface too?

Mochi Puff (Premix)-- a close up look of a mochi puff. It is very light, airy and hollow in the center while crispy on the surface.

Mochi Puff (Premix)-- a close up look of a mochi puff. It is very light, airy and hollow in the center while crispy on the surface.

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