Korean Sesame Mochi Bread QQ韩式麻磁面包

Mochi is a type of Japanese rice cake made by steaming glutinous rice flour with sugar and water. The steamed dough is then cut into bite-size pieces and shape into a ball or any other shape. It is chewy and sweet. It may be eaten plain or filled up with different fillings of your choice.

Korean also has its own version of mochi, Chapssaltteol or Chapssalddeok or Chapssldduk (찹쌀떡). Korean Sesami Mochi Bread, like any other breads, has to be baked in the oven and not steamed. This type of bread does not need any yeast for proofing. It has a hard but thin crispy crust and inside is soft, chewy and full of black sesame aroma.

The first time I tasted the Korean mochi bread was in Taiwan and fell in love with the special texture of the bread. There are sold in two different flavours; black sesame and coffee.

Making these mochi bread is quite simple. To start with, you need to get a packet of Korean Mochi bread premix. Most of the bakery supplies shop should carry them. Different brand of bread premix consisting of different premix ingredients, and so, any additional ingredients needed will be varied. 

Ingredients: 

• 250g Korean mochi bread pre-mix
• 25g High protein flour or bread flour
• 5g Milk powder
• 50g Butter
• 75g Egg
• 20g Icing or powder sugar
• 2g Soy sauce
• 87ml Water 
• 30g Black sesame

Method:

• Preheat oven to 170C. Line the baking sheet with parchment paper or just grease it with some oil.
• In the bowl of your electric mixer, with the dough hook attachment, mix all the ingredients into a dough using low speed for 1 minute.

• Scrape down the side of the bowl with a rubber spatula, making sure all the ingredients are fully incorporated. 

• Increase the mixer speed to medium and mix for another 3 minutes. Scrape down the side of the bowl when needed.

• The dough is quite sticky to handle, so it is advisable to spread some cooking oil on your hands.
• Now divide the dough into 60g per portion (or smaller portion if prefer) and roll into a ball. Rest them in the baking sheet for 10 minutes. 

• Spray the dough with some water before baking if you like to have a crispier crust.
• Bake in the preheated oven for 25-30 minutes.

These mochi breads are best to be served warm or on the day they are bake They are quite addictive!

I will try to make these bread from scratch next time instead of buying the bread premix from the shop. It will be more economical then :)

HAPPY BAKING AND COOKING!