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Recipes > Korean Mochi Bread > ?srsltid=AfmBOooJuD74lv Fq9W25If CkG6nRigAh0raK7OPk4WDiTPQS0iOJqo

Korean Mochi Bread

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Prep

2 hrs 30 mins

Bake

30 mins

Total

3 hrs

Yield

12 pcs ( 12 x 80g )

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Ingredients

Korean Mochi Bread

  • 1207 RedMan Bread Flour 60g
  • 103602 RedMan UHT Full Cream Milk 3.5% 300g
  • 1417 RedMan Caster Sugar 60g
  • 64653 RedMan Himalayan Pink Sea Salt 3g
  • 68328 RedMan Unsalted Lactic Butter 60g
  • 9863 Sunflower Tapioca Starch (Tapioca Flour) 260g
  • 12088 Egg 3nos
  • 10683 RedMan Black Sesame 50g
  • 101932 Alba Parmesan Grated Cheese 50g

Featured Products

BREAD FLOUR 1KG (#1207)

BREAD FLOUR 1KG (#1207)

$3.15

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

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

$2.90

CASTER SUGAR 1KG (#1417)

CASTER SUGAR 1KG (#1417)

$3.20

PINK HIMALAYAN SALT (FINE GRAIN) 300G (#64653)

PINK HIMALAYAN SALT (FINE GRAIN) 300G (#64653)

$6.80

Instructions

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Method Korean Mochi Bread:

  1. Sift the bread flour, mix with milk, sugar, and salt.
  2. Melt the butter in a cooking pan.
  3. On slow heat, pour in the mixture until it reaches a thick texture.
  4. Turn off the heat, add in the tapioca flour to form a fine dough.
  5. Add in the egg slowly until the texture is smooth.
  6. Add in black sesame and parmesan cheese.
  7. Pipe in 80g portions and sprinkle with parmesan cheese.
  8. Bake in 180°C for 25-30 minutes.
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Shop This Recipe

BREAD FLOUR 1KG (#1207)

3.15

CASTER SUGAR 1KG (#1417)

3.20

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

2.25

BLACK SESAME 250G (#10683)

3.90

PINK HIMALAYAN SALT (FINE GRAIN) 300G (#64653)

6.80

UNSALTED LACTIC BUTTER 250G (#68328)

5.40

PARMESAN GRATED CHEESE 100G (#101932)

8.00

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

2.90

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