cathy’s pleasure: Mini Mochi Bread 迷你麻糬包


Mini Mochi Bread 迷你麻糬包

 

Elements:

Bread dough:

130g Blue Jacket bread flour

1/2 tsp SAF instantaneous yeast

10g SIS wonderful sugar

1/2 tsp salt

70g water

20g Anchor butter, melted

Mochi:

1 packet YQ Snow pores and skin Mochi Combine

1 tsp Kuromitsu syrup

50g water

Chocolate chips

Technique:

1. Bread
dough: Knead all components collectively until clean & elastic. Proof for 1hr.
Divide into 12 parts

2.
Mochi: Combine all components collectively until mixed. Mud mochi with a little bit of
cornflour & divide into 12 parts

3. Roll
out one piece of bread dough. Wrap in mochi & some chocolate chips. Place
right into a greased cannele mould. Proof for 40mins
4. Bake in a preheated oven @ 190C for 10mins



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