Mochi Bread: finding the right recipe…
29 March, 2008 at 10:53 am | In » Fresh Breads & Buns, » Recipes | 9 CommentsTags: Baking, Bread, Food, recipe
Saw an interesting thread in a baking forum which I frequent… it is Mochi Bread made by Sun Moulin Bakery @ Isetan Scotts. I have never try this before, but would like to see how mine turns out, so I went ahead with the experiment journey together with the rest of the fellow forumers… if you are interested as well you can get more information here.
I have change the recipe slightly to see whether it gets the right texture since the rest of the recipe is yet to have.
And here’s my result – the crust is crispy even after awhile and the interior is chewy
Ingredients:
100 grams glutinous flour (mochiko flour)
20 grams cake flour
1/4 tsp baking soda
1 tbsp soy flour (can substitute with cheese powder)
1 tbsp milk
100 grams water
40 grams sugar
1/2 tsp salt
20 grams butter
10 grams shortening
1/2 egg (beaten)
Method:
1. Preheat oven to 170 deg C.
2. Sieve glutinous flour, soy flour (or cheese powder), cake flour and baking soda together.
3. In a saucepan, bring water to boil, add water and salt. Add in butter and shortening. Remove from heat. Slowly sprinkle the flour mixture until well combined and form a dough.
4. Slowly pour the wet butter mixture into the flour mixture, stir until well combined and forms a dough.
5. Stir in the milk and stir in beaten egg, a spoonful at a time.
6. Use a piping bag with plain nozzle, pipe out the batter.
7. Bake at 170 deg C for 15 – 20 mins, reduced to 150 deg C and bake for another 10 mins with oven door slightly ajar.
8. You can also sprinkling some sugar or cheese powder on top.
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I’m Sophie, Key Ingredient’s Chief Blogger. We would like to feature this recipe on our blog. Please email sophiekiblogger@gmail.com if interested. Thanks
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Comment by Sophie — 8 July, 2008 #
[...] Karen’s rolls are more exciting than the average all-purpose flour based ones. In her blog, My Baking and Cooking Passion, she talks about their texture; “their crust is crispy even after awhile and the interior is [...]
Pingback by The Back Burner » Blog Archive » Mochi Bread — 29 July, 2008 #
This is like a lot like Brazilllian Pao de Queijo which is made with tapioca flour.
Comment by Erika — 21 September, 2008 #
Hi,
Your mochi bread looks so good… I’ll definitely try out the recipe. I have all ingredients except soy flour… can I omit it? Thanks for sharing the recipe.
Regina Chennault
Comment by reginachennault — 11 December, 2008 #
Hi Regina,
you can try to substitute the soy flour with cheese powder as stated in the recipe or you can omit it totally.
Comment by Karen — 11 December, 2008 #
Hi Karen,
I tried out the recipe but failed miserably. The batter is very runny (even after I added in more mochiko flour) and the result is more like thin pancakes with crispy edge. My kids didn’t mind the defects and ate them as they are crispy. Wonder what did I do wrong?… pls help!
Thx,
Regina
Comment by Regina Chennault — 28 December, 2008 #
Hi Regina,
the mixture should not be very runny… it shld be a very soft dough, did you add too much water??
Comment by Karen — 6 May, 2009 #
Hi,
These look delicous and well made. Anyway, is there an easier way to convert this into the Standard Metric system, because I seem to be having a problem with the recipe when converted. (It’s all me, I suppose, haha)
Also, do you have to use Soy flour, or can you just leave it out without effect?
Thanks!
~
TMoh
Comment by Kris — 9 May, 2009 #
Hi TMoh,
usually i use this site to help me convert:
http://www.dianasdesserts.com/index.cfm/fuseaction/tools.measures/Measures.cfm
Comment by Karen — 13 May, 2009 #