Thursday, June 18, 2015

Korean Mochi Bread

Every time before returning back to KL, I usually be swamped with days of continuous bread and cake baking to fill up the fridge bread supply for the maid (while I am away) as well as to fill up my hand carry luggage with various bakes requested by my buddies. So far I always managed to fulfill both parts until lately when I started my own blog. For me, it is indeed a time consuming hobby which leaves me not much leftover time to perform as many baking trial as I used to.

I attributed it to my lacking in writing skills plus the photography, editing, baking, selecting of baking subjects and photo shoot of the finished product. Of course, I could make it easier by eliminating the photography, editing part by randomly shoot the end product with my iPhone. Then again,  the reason I started baking was mainly to feed my photography interest thereby I couldn't complain much.

So when I came across the Korean Sesame Tapioca Bread recipe by Mimi Bakery House, I started surfing the internet for equivalent recipes as I couldn't get hold of the required Sesame Tapioca Bread Flour Mix.  In the end, I opted for Guai Shu Shu's version of the bread which he made from scratch. 

This is one of the easiest and least time consuming bread I have made. The bread has a crispy outer crust but chewy inside. It's like eating freshly made salty fritters 油條. The original recipe suggested to bake 40g dough but I find the bread rather small, hence, I decided to add more volume to the bread by increasing it to 60g each, plus a little bit of baking powder.

Personally, I feel the bread tasted best on the day of baking. On the 2nd day, the crust would have hardened slightly, but still, received positive feedback from my buddies who wolfed down the bread in no time.

I will continue hunting for the original bread flour mix recipe and make the original version one day. 

Korean Mochi Bread
Adapted from Guai Shu Shu


270g Glutinous Rice Flour
15g High Protein Flour / Bread Flour
1 Tsp Baking Powder
15g Milk Powder
180g UHT Milk
90g Corn Oil
30g Black Sesame Seeds
1-1/2 Tbsp Light Soya Sauce
2 Eggs
1/2 Tsp Salt

Roast black sesame seeds in preheated oven at 130C degrees for 10 mins. Set Aside.

In a mixing bowl, sift flour, baking powder and milk powder together. Set aside.

Combine milk, oil, soya sauce and salt into pot and bring the wet ingredients to boil. Stir in the flour and powder mixture. 

Remove the pot away from heat and use a wooden spoon or spatula to combine by stirring the wet and dry ingredients until mixture become a loose, crumbly dough. 

Transfer the dough into the mixing bowl. Add in eggs and continue beating the eggs into dough mixer using a electric mixer until a smooth batter is achieved. Add in the toasted sesame seeds and continue beating the batter until well combined. 

Should the dough be overly sticky to handle, add in some glutinous rice flour.

Transfer the dough onto a work surface sprinkled with glutinous rice flour.  Divide the dough into equal parts of 60g each and shape it round. Arrange the dough onto a baking mat / pan and spray some mist of water on the surface of the bread. 

Bake the bread in a preheated oven at 180C degrees for 15minutes before turning the baking pan / mat and bake for further 15 mins or until golden brown.  This will give the crust a crispy texture.

Store any unfinished bread in a freezer or air tight container. Lightly toast the bread with bread toaster for a min or two prior to consumption. 

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

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