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Recipes > Korean Mochi Bread 2

Korean Mochi Bread

Prep

2 hrs 30 mins

Bake

25 - 30 mins

Total

3 hrs

Yield

30 pcs

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Ingredients

Ingredients

  • 103602 牛奶 (RedMan UHT Full Cream Milk 3.5%) 150g
  • 1416 細砂糖 (RedMan Fine Sugar) 30g
  • 58415 海鹽 (Deltasal Fine Sea Salt) 2g
  • 68328 無鹽奶油 (RedMan Unsalted Lactic Butter) 30g
  • 1207 麵包麵粉 (RedMan Bread Flour) 30g
  • 12088 雞蛋 (RedMan Egg) 60g
  • 107623 菜油 (Naturel Sunflower Oil 2L) 15~20g
  • 10682 黑芝麻 (RedMan Black Sesame) 30g
  • 9863 木薯粉 (Sunflower Tapioca Starch [Tapioca Flour]) 130g

Featured Products

UHT FULL CREAM MILK 3.5% 1L (#103602)

UHT FULL CREAM MILK 3.5% 1L (#103602)

$2.90

FINE SUGAR 1KG (#1416)

FINE SUGAR 1KG (#1416)

$2.15

FINE SEA SALT 1KG (#58415)

FINE SEA SALT 1KG (#58415)

$3.35

UNSALTED LACTIC BUTTER 250G (#68328)

UNSALTED LACTIC BUTTER 250G (#68328)

$5.40

Instructions

Bake Mode

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作法

  1. 準備一個小鍋，鍋內放入牛奶、無鹽奶油、砂糖、鹽巴。
  2. 小火加熱至奶油融化，牛奶微微起泡後加入過篩的高筋麵粉，快速攪拌均勻。
  3. 離火，加入木薯粉，用刮刀翻拌均勻至無乾粉的麵糊狀態。
  4. 蛋液分 2 ~ 3 次加入，切拌均勻，每次加入後檢查狀態，菜油量視麵粉吸收量調整。最終麵糊呈現刮刀拉起倒三角形的狀態即可。
  5. 加入黑芝麻粒拌勻，麵糊應為緩慢流動的狀態。
  6. 將麵糊裝入擠花袋，剪小開口，均勻擠圓至烘焙紙上，每個圓型長度約 5 公分，可做出 15 ~ 20 顆。
  7. 以 180 度 C 烘烤 20 ~ 25 分鐘，至表面金黃即可。

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Shop This Recipe

BREAD FLOUR 1KG (#1207)

3.15

FINE SUGAR 1KG (#1416)

2.15

TAPIOCA STARCH (TAPIOCA FLOUR) 500G (#9863)

2.25

BLACK SESAME 1KG (#10682)

8.00

FINE SEA SALT 1KG (#58415)

3.35

UNSALTED LACTIC BUTTER 250G (#68328)

5.40

UHT FULL CREAM MILK 3.5% 1L (#103602)

2.90

SUNFLOWER OIL 2L (#107623)

10.10

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