| This Korean mochi bread is unlike usual bread. It is crispy on the outside and chewy inside. Easy to make too and does not need yeast, which means there is no need to wait for it to proof. Time saving! Great for quick and easy breakfast! |
| INGREDIENTS (make 12 mini bread): |
| 1. 110g of glutinous rice flour |
| 2. 15g of tapioca flour |
| 3. 1/2 teaspoon of baking powder |
| 4. 1/2 teaspoon of salt |
| 5. 45g of frozen mozzarella cheese (soften to room temperature) |
| 6. 1 egg |
| 7. 35g melted butter |
| 8. 60ml fresh milk |
| METHODS: |
| 1. In a mixing bowl, add the glutinous rice flour, tapioca flour, baking powder, salt and mozzarella cheese. Mix well. |
| 2. In another bowl, add egg, melted butter and milk. Whisk them until combine. |
| 3. Combine everything in a mixing bowl and it should form a sticky dough (as shown in the photo below). |
| 4. Divide the dough into 12 pieces and roll them into tiny ball. Place them on baking sheet. |
| 5. Spray some water on the surface of the dough and bake for 25-30 minutes in oven preheated to 170 degree Celcius. |
| 6. It is done if the tooth pick inserted comes out clean. |
| 7. Remove from oven and let it cool down to room temperature. |
| 8. Enjoy! |
PHOTOS (for illustration purposes):
