A few days ago my baking buddies, Bonnie and Erica, and I were talking about mochi cheese bread. The main issue was that the ones made without the premix became dried out easily. We were determined to recreate the bakery style mochi bread from scratch. After some research I found that these cheese puffs were very similar to Brazilian cheese bread which has tapioca flour as the main ingredients. The preparation looks similar to the pate a choux pastry I’ve made before (read about my Eclairs post here). So over these couple of days I have been trying to come up with the best recipe from scratch. I experimented with several types and combinations of flours and after more than ten trials, I came up with the following recipe which i believe is the best so far (my kids’ and my breakfast and snacks were all these Mochi bread these few days lol). The combination of three flours results in a soft, gooey and chewy bread that is able to hold its shape despite of the high moisture level. These little puffs are best served warm. If you leave them overnight, gently toast them in the oven to regain softness.
幾天前EC與烘焙好友Erica及Bonnie一起談論芝士麻糬波波，她們說這類不用預拌粉做的成品比較易乾，於是我們便一起共同研究做法。在網上查找一番後，EC發現這些麻糬波波與以木薯粉為材料的Brazilian cheese bread十分相似，而做法則與EC曾做過的泡芙麵糊相近(有關閃電泡芙可到這裹)。EC這幾天不停在改良食譜，希望做到最佳效果。在改良過十多次，並嘗試不同種類及份量的麵粉後(EC跟子女們這幾天的早餐及茶點都是麻糬波波！)，以下的比例是EC最滿意的，配方內使用了三種麵粉去泡製柔軟、QQ、高水份卻仍能用手做型的麵糰。麻糬波波新鮮焗好趁暖吃最佳，隔了夜只要返烘一會兒便可回復柔軟。
Chocolate Mochi Bread
Makes 12 十二個份量
120 g milk
50 g unsalted butter
1/4 tsp salt
60 g sweet rice flour
35 g tapioca flour
35 g all purpose flour
10 g unsweetened cocoa powder
1/4 tsp baking powder, optional
1 large egg, slightly beaten
35 g light brown sugar (I used demerara sugar)
1/4 cup bittersweet chocolate chips
Notes: The eggs I use are about 50 g each without shells.
黃糖 (EC用原蔗糖) 35克
Preheat oven to 350ºF/180ºC. Line baking tray with parchment paper or silicon mat. In a large bowl, combine and sift together the tapioca flour, sweet rice flour, all purpose flour, cocoa powder and baking powder (if using). Set aside
Combine milk, sugar, butter and salt in a saucepan. Set pan over low heat until the butter has melted. Turn heat up and bring mixture to a rolling boil. Remove from heat.
Add the flour mixture in all at once and stir vigorously with a spatula or a pair of chopsticks until you get a dough that comes away from the sides of the pan. Return pan to low heat to dry out the dough and gelatinize the starches in the flour. Keep stirring, without scraping the bottom, until a thin film forms on the bottom of pan. It took me about one minute to cook the dough..
To clean up, add hot water into the pan and let it sit for 10 minutes. This will soften the dried dough that got stuck onto the bottom of pan.
Transfer the dough to a mixing bowl and cool slightly. With a hand mixer or a stand mixer fitted with the paddle attachment, add in half of the egg and beat with medium speed until incorporated. Add the remaining egg gradually and beat until the dough is smooth, shiny and elastic. Fold in chocolate chips with a spatula
I tried with 三象牌 and Blue Star Mochiko sweet rice flour and noticed that they produced dough with different consistency. So if your dough looks like wallpaper paste like the picture below, add an extra tablespoon of flour. Otherwise, the batter needs to be piped.
Rub hands slightly with oil or wear vinyl disposable gloves to prevent dough from sticking. Divide the dough into 12 portions, about 33 g each. Shape each into a ball and place them on the prepared baking sheet.
Spray dough with water then pop them into the oven. This will create steam while baking and make the crust crispy. Bake at 350ºF/180ºC for 10 minutes then lower the oven temperature to 325ºF/170ºC . Continue baking for 15 more minutes (adjust baking time accordingly as every oven is different). Remove from oven. Serve warm.
These black sesame mochi bread were created by replacing the cocoa powder with two tablespoons of roasted black sesame seeds and reducing the sugar. My kids only likes chocolate flavor and refused trying them out =(
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