Mochi bread is a different animal from yeasted bread. The lift comes from egg and steam rather than gluten, the inside is hollow and chewy, and the shell is crisp straight out of the oven. It takes ten minutes to mix, which makes it a good first bake with children.
Chinese · Bread
Chewy Mochi Buns Made With Glutinous Rice Flour and Egg
No wheat, no proofing and no kneading to a windowpane: mochi flour, egg and milk come together in one bowl and bake into buns with a crisp shell and a hollow, springy middle.
- Prep10 min
- Cook25 min
- Serves6
- LevelEasy
Ingredients
| 200 g | mochi bread flour , the pre-mixed kind |
| 70 g | whole milk |
| 2 | eggs |
| 2 g | salt |
| 35 g | butter , softened at room temperature |
| 1 tbsp | black sesame seeds |
Method
- Put the mochi flour in a bowl. Beat the eggs with the milk and salt in a second bowl set over warm water, just until the mixture feels lukewarm to the finger.
- Pour the egg and milk into the flour and stir with chopsticks until no dry patches remain.
- Add the softened butter and work it in with your hand. Stop when the dough is tacky but no longer sticks to the bowl; if the butter was melted rather than softened, it will be too wet to shape.
- Fold in the sesame seeds.
- Pinch off pieces about the size of a walnut, roll them into balls and space them well apart on a lined tray. They spread and rise.
- Preheat the oven for 10 minutes, then bake on the middle rack at 200 C for 20 to 25 minutes.
- Take them out when the tops are lightly browned and show small cracks.
Notes
- Warm the egg and milk only to lukewarm. Too hot and the dough turns gluey; too cold and the butter will not blend in.
- Do not underbake. A pale mochi bun collapses within minutes of leaving the oven, so wait for the cracks and the colour.
- Sesame is optional and white seeds work fine. The chewy texture comes from the flour, not the seeds.
Ratios and technique checked against 小喵yan on Douguo (麻薯面包). The method here is written by Stellaok; the photograph is the source kitchen's, credited on the image above and linked back to the page it came from. No recipe text is reproduced.