Mochi bread is a specialty of Korea, where they’re crisp on the outside and chewy inwards. These cute little cakes have black sesame seeds speckled throughout which gave them an interesting flavor that you can’t quite put your finger on, but it’s very pleasant! And what is more adorable than something being called “dino eggs” because its texture resembles how Scientists used to think about dinosaurs when learning about evolution as kids back then.
How To Make Mochi Bread
- Warm up some milk, butter (melted), sugar, and salt in a saucepan over medium heat. Once it starts bubbling at the edges steadily take off from underneath by stirring often so no burning occurs because this could lead to an uninteresting drink with little flavor left behind for you!
- When all combined nicely again add your favorite spice or fruit flavors before folding through tapioca flour until there are no more visible lumps left – It’ll be much stiffer than before but still manageable if handled properly via hand.
- To make the dough, slowly beat an egg together with some salt and sugar. You may need one large or two eggs for this depending on what ingredients you use; however, it’s important not to exceed either of these quantities because overdoing so will result in a tough tasting product that is hard rather than fluffy like normal mochi bread would be otherwise if done correctly!
- The method involves incorporating small additions at first before adding more gradually while mixing thoroughly until all liquid has been absorbed by flour mixture beforehand then transferring onto greased oven dish/ pan(s).
Use Water To Dab The Mochi Dough
The key to making sure your doughnuts are crispy on the outside, fluffy in the middle is by giving them a little moisture. This means you should coat each tip with water before baking so they don’t burn and become hard as a rock!
NOTE: Mochi typically refers to Japanese treats made from glutenous rice flour, but this Korean version is actually not. Instead, it’s more like an American cookie – chewy with some crunchy bits and pieces mixed in for added texture enjoyment! These sweet crispy bites of goodness will have you coming back again soon after enjoying one piece because who can resist such delights?
Can The Mochi Bread Be Diary Free?
This recipe is not dairy-free, but it’s absolutely possible to make the bread without any milk or butter. Simply switch out your unbuttered dish for coconut oil in place of what you were using before and dilute with some water if need be so that they don’t come together too thickly when mixing them into the dough (making sure not all fridge drinks become stiff).
Extra Flavorings For Mochi Bread
You can keep this mochi recipe interesting by adding some nuts, dried fruits, or white chocolate chips. Feel free to use vanilla extract (I didn’t feel like it was essential so I left it out), other flavorings, and extracts such as caramel for an extra delicious twist on your favorite Japanese dessert!
- Try out different nut butter, like almond or pecan butter. You can also use walnut instead if you want! If the idea of a cake without eggs makes your mouth water too much to eat one just yet then try making them into muffins instead so that way there is less work involved with cooking these delicious treat recipes up at home (and they’ll taste as good).
For Vegan Mochi bread
Ingredients
- 1/2 cup Mochiko Flour, Sweet Rice or Glutinous Rice flour
- 1/4 Cup Almond Meal
- Almonds Mandolin butte
- Sugars
- Salt
- Coffee
Instructions
- Mix together mochiko flour, almond meal, and sugar in a bowl. Add salt to taste then gently stir through hot coffee before adding more butter or oils if desired for better flavor! Pour into greased loaf pan (or smaller cake) cook at 350 degrees Fahrenheit 30-40 minutes***
- Bake time will vary depending on how high your oven goes but lookout because this recipe has been designed so that even when it’s over bake they’ll still be moist bread with hints of sweetness
Mochi bread cooking tips
- For those who have been trying to make mochi, but are unsure of the best way or ingredients needed for success- here is one tip.
- Hot sugar water will help strengthen your dough so that it can hold all fillings without cracking during cooking time! This recipe involves smaller pieces which require less adhesive than larger orders like an ultimate rice ball does – this means you should use hot boiled it instead if possible however even then there might still be some cracks unless precautions were taken such as slathering on soy sauce before stuffing them with delicious things like spam chicken thighs (my personal favorite).
- Use your favorite sweetener—honey powder or maple syrup! You can also try coconut, date, and white processed sugars for a healthier alternative that’s still really tasty.
- Chopping up your ingredients is key! Woodier mushrooms have a great crunch to them, so if you don’t get it right at first just keep trying until the joy of cooking kicks in. If not eating raw or frying these buns then make sure they’re cooked through before serving by flipping over once more on medium heat with butter spread under dough for extra flavor; regarding moisture content – do as much damage control wherever possible because no one wants soggy breaded bites.
- Check the doneness by pressing on one side of your bun with a finger or spatula. If it bounces back, then cooking is complete and you can remove it from the heat source immediately; otherwise, let it cool before removing it from the pan (or adding water if necessary).
- As these buns cook over medium-low heat they will become softer but still, maintain some rigidity when cooler than what’s ideal for serving temperature – this could happen since dough may be too thick at times so spraying motions help us avoid burning fingers while making sure all parts get covered during frying time!
Check out these recipes