Korean Mochi Bread is crispy on the outside and chewy and hollow 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?)

They cooking method of this mochi bread is almost the same with choux puff. Heat the milk, butter and sugar until the butter melt then add in the flour to whisk it all together. Let the dough cool a bit, and add the eggs to incorporate slowly into it. The dough should look slightly translucent, and form a long peak when it breaks off. When the consistency is satisfied, the dough is ready to be piped on the tray.

Tips

Usually there will be a tips on top of the dough when you pipe it on the baking tray. Tips to have a round and nice dome mochi bread is to dab the tips of each piped dough with some water on your hand.

Korean Mochi Bread

Category, , , , , DifficultyBeginner

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?)

Yields16 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

 120 g Milk
 40 g Unsalted butter
 1 pinch Salt
 30 g Sugar
 30 g Bread Flour
 140 g Tapioca Flour
 80 g Eggs, lightly beaten
 20 g Black Sesame Seeds

1

Preheat oven to 180ºC. Line a baking tray with parchment paper.

2

Place milk, butter, salt and sugar in mixing bowl, heat without measuring cup 8 min | 98°C | speed 1.

3

Meanwhile, weigh the bread flour and tapioca flour in a separate bowl and mix well together.

4

Add the flour mixture, mix 30 sec | speed 3.

5

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.

6

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.

7

Bake on middle rack for 25-30 minutes (180 °C) until domes puff up. Serve warm.

Ingredients

 120 g Milk
 40 g Unsalted butter
 1 pinch Salt
 30 g Sugar
 30 g Bread Flour
 140 g Tapioca Flour
 80 g Eggs, lightly beaten
 20 g Black Sesame Seeds

Directions

1

Preheat oven to 180ºC. Line a baking tray with parchment paper.

2

Place milk, butter, salt and sugar in mixing bowl, heat without measuring cup 8 min | 98°C | speed 1.

3

Meanwhile, weigh the bread flour and tapioca flour in a separate bowl and mix well together.

4

Add the flour mixture, mix 30 sec | speed 3.

5

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.

6

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.

7

Bake on middle rack for 25-30 minutes (180 °C) until domes puff up. Serve warm.

Korean Mochi Bread
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