Korean QQ Mochi Bread Without Premix 韩国麻曙面包

What is Korean QQ Mochi Bread? Well, it is QQ (chewy), has crusty skin, and the interior is just like a puffed up mochi.

I was hooked up to these chewy little bread when I first tried it at Sun Moulin. Recently, I saw some premix powder selling at Korean food shop at around $10. I was very tempted but I ended up didn't buy it. However, it sparked up my interest to try making it from scratch in my own kitchen.

These little gems are really fun to make and nice to eat. They make the perfect afternoon snacks. You can easily play around with different flavors and sizes. I like to make bite sizes one, maybe because I tend to like things in their mini size.

Within the first day of baking, it taste pretty similar to those selling at the bakery. So, enjoy while still fresh!

Korean Mochi QQ Bread

Ingredients
(A)

180g glutinous rice flour
20g tapioca starch
8g milk powder
1/2 tsp salt
60g vegetable oil
1 egg
120g water

Others

10g black sesame seed
1.5 tbsp cheese powder
1 tbsp green tea powder
1 tsp sugar

Cooking Directions

Put (A) in a bowl, mix together until dough formed.
Divide the dough into 3.
Add sesame seed into 1/3 of the dough, cheese powder into another 1/3 of the dough, and green tea powder with 1 tsp sugar to the remaining 1/3 of the dough.
Roll the dough round (or pipe the dough through a piping bag with round piping tip if the dough is too sticky) and arrange them on baking sheet. Don't worry too much about the shape, it will fluff up during baking.
Spray some water on the dough before bake if you like a more crunchy crust.
Bake in 180C preheated oven for 20 minutes.