Mochi Bread Recipe

Korean Mochi Bread Two Plaid Aprons

WEBOct 29, 2020 · Preheat the oven to 350°F and prepare a sheet pan lined with parchment paper. In a saucepan, combine the milk, butter, sugar, …

Rating: 4.4/5(62)
1. Preheat the oven to 350°F and prepare a sheet pan lined with parchment paper.
2. In a saucepan, combine the milk, butter, sugar, and salt. Bring it to a simmer over medium heat while stirring occasionally. *DO NOT scorch the milk.*
3. Once the mixture comes to a simmer, take it off the heat and stir in the vanilla. Immediately sift in the 35 grams of all-purpose flour and whisk the mixture until it thickens to a baby food consistency and becomes as smooth as possible. Some small lumps are okay.*If your mixture doesn't seem to thicken, the milk mixture was probably not hot enough. Simply place the mixture over medium or medium low heat and whisk constantly until the mixture thickens.*
4. After the all-purpose flour have been incorporated, add the tapioca flour and fold everything together until no more dry flour is visible. The dough will become quite stiff and thick. Let the dough cool until it's warm to the touch.

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Mochi Bread with Walnuts, Almonds, and Adzuki Beans

WEBFeb 21, 2020 · 2. Sift the sweet rice flour and oat flour into a large bowl. Add the sugar, salt, baking powder, walnuts, and cooled adzuki beans …

1. Sweet Adzuki Beans1. Cover the beans in water and soak overnight.
2. The next day, drain the beans and transfer them to a small pot. Cover with 2 cups of cold water. Bring to a boil and then reduce to a simmer. Cook for about 25 minutes or until the beans are cooked but still whole. Drain and return the beans back to the pot.
3. 1. Preheat the oven to 350 degrees F or 180 degrees C. Line a 6 1/2 inch square square mold or a mold of a similar size with parchment paper and generously grease with a neutral oil like vegetable oil or sunflower seed oil.
4. id=”instruction-step-4″>2. Sift the sweet rice flour and oat flour into a large bowl. Add the sugar, salt, baking powder, walnuts, and cooled adzuki beans and mix. Pour in the milk and mix until combined.

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Sugar Free Coconut Mango Mochi Light Orange Bean

WEBApr 19, 2024 · Mix shredded coconut with agave syrup in a food processor briefly to chop finer, then set aside. Forming Mochi – Divide the dough …

1. Whisk together all the mochi dough ingredients in a heat resistant bowl. It should be thinner than the typical consistency of pancake batter. Let the batter rest for 10 minutes. Run through a fine mash strainer to remove any clumps if necessary.
2. Fill a steamer pot with 2 cups of water and place the bowl of mochi batter into the steamer. Cover the steamer and place the steamer on a stove. Bring the water to a boil and then turn down to medium heat or to a gentle boil. Steam for 12 minutes. When the mochi dough is cooked, the center of the dough should be set without any runny liquid.
3. Remove the bowl from the steamer and transfer the cooked mochi dough into another clean glass or ceramic bowl with a spatula. Cover the bowl with a lid or plastic wrap and cool completely in refrigerator. Approximately 2 hours.
4. Meanwhile, add coconut shreds and agave nectar (if any is used) into a food processor. Pulse to chop the shreds into smaller pieces but not powder. Transfer the prepared coconut shreds into a bowl and set aside.

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