Korean Mochi Bread

Step 1

Sieve bread flour and matcha together, set aside.

Step 2

Pour milk into a bowl, then add in bread flour and matcha powder, stir well. Add sugar and salt, stir well again and strain.

Step 3

Melt butter at low heat. Then pour in milk mixture (step 2). At medium heat, stir mixture till almost boiled and starting to thicken to a soft dough. Off heat.

Step 4

Pour in tapioca flour in 2 batches and blend well with a rubber spatula to smooth texture and leave to cool down for a few minutes.

Step 5

Add beaten egg a little at the time, Mix till egg liquid all absorbed in the dough mixture before adding the next. When you see the soft dough form a 'V' drop when lifting up the spatula, then it is done. (the total amount of egg will depend how much the flour been absorb. I used about 60g egg liquid **the mini bread will not puff up if too much egg is added). Lastly add black sesame seeds and mix well.

Step 6

Pour the soft dough into piping bag and pipe out like a dome shape (about 4cm) on baking tray lined with parchment paper ( make18 pieces). Dip your finger with water and flatten the tip to make a smooth top.

Step 7

Bake in preheated oven at 190 degrees C for about 20-25 minutes till crisp.