korean mochi bread

This small round ball shape Korean Mochi Bread looks cute (some called them dino eggs) is crusty on the outside and chewy on the inside. it is best to be eaten fresh from the oven.

Korean Mochi Bread

g bread flour

matcha powder

tsp salt

1﻿50 ﻿ml ﻿milk

g caster sugar

g unsalted butter

120 g tapioca flour (starch)

tbsp black sesame seed

Sieve bread flour and matcha together, set aside.

Pour milk into a bowl, then add in bread flour and matcha powder, stir well. Add sugar and salt, stir well again and strain.

Melt butter at low heat. Then pour in milk mixture (step 2). At medium heat, stir mixture till almost boiled and starting to thicken to a soft dough. Off heat.

Pour in tapioca flour in 2 batches and blend well with a rubber spatula to smooth texture and leave to cool  down for a few minutes.

Add beaten egg a little at the time, Mix till egg liquid all absorbed in the dough mixture before adding the next. When you see the soft dough form a &#39;V&#39; drop when lifting up the spatula, then it is done. (the total amount of egg will depend how much the flour been absorb. I used about 60g egg liquid **the mini bread will not puff up if too much egg is added). Lastly add black sesame seeds and mix well.

Pour the soft dough into piping bag and pipe out like a dome shape (about 4cm) on baking tray lined with parchment paper ( make18 pieces). Dip your finger with water and flatten the tip to make a smooth top.

Bake in preheated oven at 190 degrees C for about 20-25 minutes till crisp.

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Top 1 korean mochi bread recipes from across the web

The most viewed korean mochi bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Korean Mochi Bread

The most viewed korean mochi bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine