Recipe: Delicious Make Chewy Bread with Mochi

Recipe: Delicious Make Chewy Bread with Mochi Delicious, fresh and tasty.
Make Chewy Bread with Mochi. Great recipe for Make Chewy Bread with Mochi. We received a bunch of mochi for my daughters first birthday and I cut it up and then left it in the freezer for ages. To be honest, I don't really like mochi, but it's considered lucky so it didn't seem right to throw it away.
Can you imagine how laborious it can be to make a really excellent mochi?
Great recipe for Revised Mochi Bread.
I changed the recipe a little.
You can cook Make Chewy Bread with Mochi using 6 ingredients and 12 steps. Here is how you cook that.
Ingredients of Make Chewy Bread with Mochi
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Prepare 70 grams of + 160 grams Mochi + water.
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You need 220 grams of Bread (strong) flour.
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It’s 20 grams of Sugar.
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It’s 4 grams of Dry yeast.
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You need 20 grams of Margarine.
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It’s 4 grams of Salt.
I used to make these after heating the ingredients and they would be nice and chewy but there were times when they didn't cook so well, so I changed a few ingredients and steps.
The best I can describe its texture is that it's as if tender, fragrant banana bread and smooth, chewy mochi cake had a child.
My second best way of describing it is to say it's like banana bread took a vacation to Hawaii.
One of the things that makes this mochi bread so popular is Asia is that it is really different from the traditional idea of what bread is.
Make Chewy Bread with Mochi step by step
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Heres the mochi I received. It was hard work to cut it up..
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Put the mochi and water in a bowl and heat for a minute at 1000W in the microwave. Continue to heat as needed a little at a time until the mochi has dissolved. You could also do this on the stove..
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Once fully melted, it should be thick as seen in this picture. Leave it to cool until it is just warm to the touch..
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Important! A lot of water will have evaporated while it was heating, so weigh it again and add water to the mix as needed to bring it to 220 g..
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Add this in with the other ingredients in your bread maker, set it to rise for 35 to 45 minutes (depending on the outside temperature) and turn it on!.
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After the first rise it should look like this. It has already risen quite a bit..
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Dust your work surface with flour and then take out the dough and press the air out. Cut it up and roll it into three or four pieces..
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Smear butter on your pan and then line up the bread rolls inside and let them rise for another 40 to 50 minutes..
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When baking with a square pan, once the bread has risen to within 1 cm of the edge of the pan cover it and let it bake for 35 minutes ta 200°C..
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All done baking!.
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Mountain Style Dust the top of the bread with flour and make a slit along the top of the dough. Cook in an oven preheated to 180°C for 20 minutes. If you think the bread might burn, wrap it in aluminum foil..
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It turned out nice and fluffy..
It is a little difficult to describe it but here I go.
First you would sink your teeth into the wonderful crips and exterior then a chewy double chocolate centre with melted chips inside!
Pinch the mochi over the red bean paste until the paste is completely covered.
Sprinkle with additional cornstarch and place mochi seam side down in a paper muffin liner to prevent sticking.
Repeat until all the mochi and red bean paste is used. butter mochi (a.k.a. mochi cake) This is a traditional Hawaiian dessert that is believed to have Japanese and Filipino roots since it is a combination of mochi and bibingka , making it a soft and slightly chewy rice cake.