🌻 Freshly baked Mochi Bread is one of the “bread” that I can’t stop eating. It has a chewy interior with a crisp exterior. With a sprinkling of sesame seeds nutty texture, I will highly recommended this dessert or snack!

🌻The key ingredient is tapioca flour also called tapioca starch and comes from the cassava root. If you not sure what is it, you will know if you know it is the main ingredient in boba bubble tea.
Korean Mochi Bread # Chewy Bread

🌻Ingredients:
Mochi Bread (~12 6cm big bread ball)
40g Water
40g Milk
15g Butter
1.5g Salt
20g Sugar
25g All-purpose Flour
25g Milk Powder
110g Tapioca Flour
55~65g Beaten Egg (prepare 2 small egg or one gumbo egg)
20g Black Sesame

🌻Instructions:
• Preheat the oven to 350°F and prepare a non-sticky sheet pan or a regular pan lined with parchment paper.
• Heat the water, milk, butter, sugar, and salt over medium heat, stirring until all melted.
• Heat the liquid till boil, take it off the heat, and instantly add the all purpose flour and milk powder. Whisk thoroughly until the mixture thickens to a puree consistency and whisk to make it as smooth as possible.
• Add the tapioca flour and fold everything together until flour crumbs are formed. No worry, we will make them smooth in the later step.
• Add the beaten egg 45g first and then followed by small additions and incorporate thoroughly every time after adding egg. Sometimes you may even need more than 1 large egg.
• The dough is ready when you lift the dough by a spatula and forms a triangular shape when it breaks off.
• Pipe the dough out into the pan and make it a wide dome shape. The diameter is about 4cms. * • Keep each dome about 1 inch apart to accommodate the size change when baking.
• Bake at 350F for ~25mins till top shows until it turns slightly golden brown.
• Enjoy when it still warm will be the best!

🌻Tips:
• When you adding beaten egg to thin out the dough, the amount may vary depending on how
much liquid has evaporated during the initial milk simmering stage or what kind of flour you are using. But the checking criteria that will not change is the upside-down triangular shape of the dough and looks slightly translucent consistency. Proper dough consistency is the key factor for this bread!!
• Having the dough a little thicker or thinner will affect the mochi bread size after baking.
• Wet your finger and dab the tips of each piped dough dome to make the top more smooth.
• The mochi bread tastes best fresh right out of the oven. They'll become hard the next day. So, don’t make too much one time and this recipe amount is perfect!

PumpkinMochiBread:    • Pumpkin Mochi Bun| Everyone have to t...  
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🍒 如果列出有什么东西让我吃的停不下来的话， 刚出炉的麻薯包绝对是榜上有名的！跟刚出炉的麻薯相比， 泡芙什么的都不值一提啦！外面酥酥的， 里面软软的有嚼劲， 带上芝麻的坚果香味， 简直不能太好吃！

🍒个人不是很推荐在里面夹奶油之类的， 温热的麻薯才是最好吃的， 奶油反而冲淡了麻薯本身那种韧劲的口感！！

🍒黑芝麻麻薯包
原材料：（~12个6公分直径大的麻薯包）
40g 水
40g 牛奶
15g 无盐黄油
1.5g 盐
20g白砂糖
25g中筋面粉
25g奶粉
110g木薯粉
55~65g 鸡蛋（准备2个小的或者一个大号鸡蛋）
20g黑芝麻

🍒小贴士：
• 当您加入打好的鸡蛋稀释面团时，用量可能会有所不同，具体取决于最初加热牛奶阶段蒸发的液体量和您使用的面粉种类。但不会改变的检查标准是面团的倒三角形形状，以及看起来有点半透明的稠度。适当的面团稠度是这种面包成功的最关键因素！！
• 面团的浓稠度会直接影响烘烤后的麻薯包大小。
• 弄湿您的手指并轻拍每个挤好面团的上面尖端，使顶部更光滑。这样烘烤出来的麻薯也会更加好看。
• 刚出炉的麻糬面包味道最好。第二天他们会变硬。所以，一次不要做太多，这个食谱量量正好的！
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