Muffins and Quick Bread · Pâte à Choux

Chocolate Mochi Bread

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。


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Chocolate Mochi Bread 朱古力麻糬波波

Makes 12 十二個份量

Ingredients

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.

材料

牛奶 120克
無鹽牛油 50克
鹽 1/4茶匙
糯米粉 60克
木薯粉 35克
中筋麵粉 35克
無糖可可粉 10克
泡打粉(選用) 1/4茶匙
大蛋(打散) 1隻
黃糖 (EC用原蔗糖) 35克
入爐黑朱古力粒 1/4怀

註:EC用的大蛋每隻淨重約50克

Directions 做法

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
焗爐預熱350ºF/170ºC,焗盆墊上牛油紙或矽膠墊,木薯粉、糯米粉、麵粉、可可粉和泡打粉(如用)混合過篩放大碗備用。

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.
奶、糖、鹽及牛油放入小鍋中先開小火煮至牛油融化,然後轉中火煮至沸騰後離火。

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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..
一口氣倒進所有乾粉類,以膠刮或筷子不斷攪拌成無粉粒及不會黏着鍋邊之麵糰,放回煮食爐上開小火邊炒邊蒸發麵糰水份並將麵粉中的澱粉質煮至糊化,炒至鍋底黏着薄膜後離火,炒時不要刮黏着鍋底的乾麵糊,EC炒了約一分鐘。

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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.
在鍋中加進熱水浸泡十分鐘便可輕易將黏在鍋底的乾麵糰刷走。

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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
麵糰轉放鋼盆,稍凉後先加入一半蛋液,以電動打蛋器或座枱式攪拌器(使用攪拌槳配件)中速攪拌至蛋液完全被吸收,分次加入餘下蛋液攪拌至麵糊變得順滑有光澤並充滿彈性,加入朱古力粒用膠刮拌勻。

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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.
EC試用過三象牌糯米粉及藍星Michiko餅粉並發現兩者打出的麵糊柔軟度有明顯分別,若麵糊如下圖像漿糊般可加入一湯匙糯米粉同搓,否則麵糊要用唧袋唧出。

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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.
雙手抹油或帶上即棄手套防黏後將麵糰分割成12份(約33克一個),排放在焗盆上。

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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.
在麵糰表面噴水(這可在入爐後製造蒸氣令表皮變脆),放入350ºF/180ºC焗爐焗10分鐘後調低溫度至325ºF/170ºC,多焗15分鐘便可取出(各家焗爐不同,請自行調整時間),趁暖吃。

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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 =(
這些是黑芝麻味,EC將朱古力粉轉成兩湯匙炒香黑芝麻並減少糖量,但EC的小孩們只愛朱古力味竟然不願意試味!

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