Korean Mochi Bread

So, I've just had lunch now and I know that I've promised to share the recipes with you ;D But unfortunately I couldn't get some ingredients I needed so that there are some changes, for example in this mochi bread recipe. First I wanted to make beetroot mochi bread but now it's only ordinary mochi bread because I was running out of beetroot juice ^^. Usually, mochi bread is made with a flour premix which is sold in Korea or Taiwan. On the internet I heard of their special texture that is chewy and fluffy from inside and crispy from the outside. So I changed a bit the recipes on the internet by using yeast instead of baking soda to make them fluffier.



Ingredients for about 6 - 8 balls:

200 gr glutinous rice flour
50 gr plain flour
1 package dried yeast or 25 gr fresh yeast
1 beaten egg
warm water
salt




Method:

1) First sieve the glutinous rice flour and the plain flour together. Then mix the yeast powder with the warm water and add it with the beaten egg and a bit salt to the flour mixure.

2) Now knead it into a soft dough. It shouldn't be too dry or too wet. If you have problems with kneading the dough you can add either a little more water or more glutinous rice flour.

3) Then let the dough prove at a warm place for about 1-2 hours. The volume should double.

4) Preheat the oven on 180°C. After that, wet your hands ( that's very important otherwise the dough will stick) , form some balls carefully from the dough and don't knead them too strong. Put them on a baking sheet which is covered with baking parchment.

5) Put them into to the oven and bake them for 5 mins. Then get them out and sprinkle them with a bit water. Bake them again for 5 mins. Get them out, sprinkle with water one more time and lower the temperature to 150°C. Bake them for 10-15 mins until they turn brown. Serve them wihle they are warm.