Thursday, December 10, 2015

韩式麻薯面包 Korean Mochi Bread II

Several months ago I made a batch of these korean mochi bread from scratch as I couldn't get hold of the required korean mochi premix flour from Jakarta. This time round I managed to buy a few packets from Taobao China and get it delivered to the hotel when my hubby was in Shanghai for meeting.

Crazy it may seem but yes that's what I did since he (hubby) didn't show any resistance when I bought a whole lot of cooking ingredients from China largest online shopping site whereby his job was to bring it back after the meeting.

From the many blogs I read, most of them used this premix powder as the main ingredient and now I just have got to try it out to compare the difference between the premix version against the earlier version, which were all prepared from scratch.

据许多博客所分享的食谱,大多数都是采用韩国麻薯面包预拌粉来制做这类似的面包。 这次我终于可以比较之前自制和预拌粉的效果。

Outlook wise, the bread look similar. However, this version made from premix flour has better and chewier texture. It taste better too. 


Korean Mochi Bread
Adapted credits my favorite little DIY kitchen

Ingredients 材料

300g Korean Mochi Bread Mix 韩国麻薯预拌粉
75g High Protein Flour / Bread Flour 面包粉
8g Milk Powder 奶粉
145g Egg 鸡蛋
100g UHT Fresh Milk 鲜奶
75g Corn Oil 玉米油
8g Light Soya Sauce 酱油

40g Black Sesame Seeds 黑芝麻

Directions 做法

Pre roast black sesame seeds (B) in preheated oven at 130C degrees for 10 mins. Alternatively you may pan fry the sesame (without oil). Set Aside to cool before using.

Combine all ingredients (A) into the bowl of a stand mixer with dough hook attachment and knead until mixed. Add in toasted sesame seeds (B) and continue mixing the dough for 10 mins. 

Cover the dough with cling wrap for 10 mins.

Divide and shape the dough into 45-50g round balls and place it onto a greased baking pan. Grease your hand should the dough be too sticky to manage.
平均地把面团分成45-50克的小面团,滚团后再摆上已涂抹油的烤盘。 若是面团过于黏手的话可以连手也涂上少许的食油以便处理面团

Spray some mist of water on the surface of the bread and bake in a preheated oven of 170C degrees for 5 min. Remove the baking pan from oven and continue spraying another coat of water over the surface. Transfer the bread back into the oven and continue baking for another 25-30 mins or until the crust turn golden brown.  

To achieve a crusty texture, spray a layer of water into the oven mid time during baking. 

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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