Chewy Korean Mochi Bread QQ 韩式麻磁面包2014-12-15
- Yield : 10
- Prep Time : 0m
- Cook Time : 0m
- Ready In : 0m
This is my first attempt for this Korean mochi bread. If you have tried Korean bread before, you probably know that the bread is crispy at the outer layer and chewy in the inner layer. And it is best consumed right from the oven. If you leave it overnight, you need to wrap it with plastic wrapper properly.. Otherwise, it will turn hard, as hard as rocks, lol…
The recipe is rather easy. I bought 1 pack of Korean bread mix from the bakery supplies shop and added other ingredients to form the dough. The main difference of Korean bread from other bread is it requires water to be sprayed onto the dough before placing them into the oven. And after 5 mins of baking, spray some more water onto them again and continue baking them till done. This will make the bread crispy that comes with crack crust.
- 500g Korean Bread Mix
- 50g Black Sesame Seed
- 100g Butter
- 100g Egg
- 10g Soy Sauce
- 150g Cool Water
- Preheat oven at 200 c
- Beat all ingredients for 2 minutes until even. If you are using Thermomix, mix the ingredients at speed 5 for 30 sec. Then set dial to closed lid position & knead on interval speed for 2 mins. Let it rest for 10 mins.
- Divide the dough into 50 gm each. Shape the dough into round shape and place them on a lightly greased baking tray. (the dough is quite sticky to handle. Just spread some cooking oil on your hands to roll)
- Spray some water on the dough and bake for 5 mins
- Take out the tray from oven and spray some water again. Then continue to bake for 15 mins.
This Korean mochi bread is quite additive. It has crispy crust and chewy inside and its full of black sesame aroma.It is best served right from the oven!