Korean Mochi Bread is crispy on the outside and chewy and airy on the inside just like the Taiwanese Sweet potato balls, but without deep frying. They are also named dinosaur eggs (by the way they looked, aren't they just looked like an egg?)
Preheat oven to 180ºC. Line a baking tray with parchment paper.
Place milk, butter, salt and sugar in mixing bowl, heat without measuring cup 8 min | 98°C | speed 1.
Meanwhile, weigh the bread flour and tapioca flour in a separate bowl and mix well together.
Add the flour mixture, mix 30 sec | speed 3.
Mix 30 sec | speed 3 without measuring cap, while mixing add the lightly beaten egg one spoon at a time through hole of mixing bowl lid. The dough should flow slowly like thick batter, look slightly translucent, and form a long peak when it breaks off.
Add black sesame seeds, mix 10 sec | speed 3. Transfer dough to a piping bag. Pipe dough out into dome shape (2 cm x 2 cm) on prepared baking tray approximately 2 cm apart from each other. Dip fingertip with water to gently press down any pointy tops of domes.
Bake on middle rack for 25-30 minutes (180 °C) until domes puff up. Serve warm.
Serving Size pieces
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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