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Mochi Bread Premix
Mochi Bread is a kind of snack with crispy layer and chewy structure.
It can be made in small pieces so that it looks cute and easy to carry. Mochi bread premix is easy to make without fermentation. You can also make the product with more variation, such as adding red beans, chocolate chips or sesame seeds. You can also create your own shape.
Hydroxypropyl starch, sugar, flour, whole milk powder, baking powder (calcium dihydrogen pyrophosphate, sodium bicarbonate, wheat starch, calcium phosphate monobasic), salt, wheat starch, emulsifier(sodium stearyl 2-lactylate, glycerin fatty acid ester), soy flour, citric acid
Ingredients
1.Preheat the oven with the upper temperature 180 ℃ (If there is no upper and lower oven can be used 180 ℃)
2.Mochi bread premix 100 g, butter 25 g, whole eggs 17 g, water 55g and whisk properly.
3.Take appropriate amount of dough and knead to the size of a table-tennis ball, and then place into the oven.
4.Baking for about 25 minutes.
Application
1.Since the dough is viscous, it is recommended to use a scraper when mixing all the materials evenly. Using stir with whisk will not be convenient.
2.Because the dough is slightly sticky, you can use an ice cream scoop or a spoon to dig it into the baking tray.
3.Since the size would expand into double size when baking, please note the distance of each piece of dough on the baking tray to prevent them from sticking together.
4.If you want a soft texture , please increase the amount of water about 5 ~10g
Skill
Q1. How to determine if the material is stirred well?
A1. Mix eggs, butter, water, mochi waffle premix powder until it can be the dough
Q2.What kind of the butter is better to use?
A2.Any shape of the butter can be used. (Using unsalted butter is recommended)
Q3. What can I do if the butter is too hard?
A3. It can be place into the microwave oven or pot heating first. After heating it will be easier to be stirred.
Q4. For the Eggs, should they be at room temperature? Or they can be used directly when being taken out from the refrigerator?
A4. Both are good, but the egg pulp will be better to use.
Q5. Why isn’t the lower temperature necessary?
A5. In the baking process, because the upper temperature 180℃ will make the whole oven temperature rise, even the temperature of the bottom of the oven will reach 130℃ then so do not need to lit the lower temperature. If you want to use the lower temperature, set at 140℃~160℃, but it will a bit more dark in the bottom.