korean bread

Korean mochi bread is crispy on the outside and chewy on the inside. Speckled with black sesame seeds throughout, it has a mild flavor and laced with nutty-ness.

Korean Mochi Bread (Black Sesame)

milk

unsalted butter

sugar

salt

vanilla extract

all-purpose flour ((about ¼ cup, spooned & leveled))

tapioca flour ((roughly 1 cup + 1 TBSP))

egg (, beaten)

1½ Tablespoon black sesame seed (, toasted)

Preheat the oven to 350°F and prepare a sheet pan lined with parchment paper.

In a saucepan, combine the milk, butter, sugar, and salt. Bring it to a simmer over medium heat while stirring occasionally. *DO NOT scorch the milk.*

Once the mixture comes to a simmer, take it off the heat and stir in the vanilla. Immediately sift in the 35 grams of all-purpose flour and whisk the mixture until it thickens to a baby food consistency and becomes as smooth as possible. Some small lumps are okay.*If your mixture doesn&#039;t seem to thicken, the milk mixture was probably not hot enough. Simply place the mixture over medium or medium low heat and whisk constantly until the mixture thickens.*

After the all-purpose flour have been incorporated, add the tapioca flour and fold everything together until no more dry flour is visible. The dough will become quite stiff and thick. Let the dough cool until it&#039;s warm to the touch.

Once the dough has cooled, add the beaten egg in 3 additions and incorporate the egg completely with a spatula before adding the next. After each addition of eggs, check the consistency of the dough. A proper dough will flow slowly like thick batter, looks slightly translucent, and forms a triangular shape when it breaks off. *Depending on your flours and humidity of your environment, you may or may not need the entire egg. Sometimes you may even need more than 1 egg. Check out the post for picture reference.*

After the dough is at its proper consistency add the toasted black sesame seeds. Fold the mixture to evenly disperse the sesame seeds. Transfer the dough to a piping bag fitted with a round piping tip. *Piping tip is optional, but we found that it does help with keeping the mochi breads&#039; shape more even. However, feel free to just cut the piping bag and use it as is, if you don&#039;t mind a little lopsided-ness.*

Pipe the dough out into a 1½ inch wide dome, about 1 inch in height. Keep each piping about 1 inch apart to accommodate for some puffing up when baking. Dip your finger into some cold water and dab the tips of each dough dome to round it off.

Bake the mochi breads for about 25 to 30 minutes or until it turns slightly golden brown. Let cool for a few minutes and enjoy!

Cooking Tree will show you how to make a homemade version of this delectable recipe for Sausage Bread Roll.

Sausage Bread Roll

Bread flour

Dry yeast

Salt

Sugar

Fresh cream (35℃)

Chopped onion

Dry parsley

grams(90 grams~110 grams) Water (35℃)

Sausage

butter

Shred Cheese

https://www.youtube.com/watch?v=WsaBwWIH1pk

I made a sausage bun by winding a dough full of onion flavor around the sausage!I add chopped onion to the dough and it tastes really good~~Sprinkle cheese on the top and bake it so it's crispy~^^Sausage buns in the shape of leaves that are commonly eaten are delicious, but these unusual sausage buns are also interesting and really delicious~It is also good with mayonnaise or ketchup bb!!Enjoy watching~~♬ Enjoy~

Sausage Bread Roll Recipe | Cooking tree

Soft bread pockets filled with garlic cream cheese, baked golden and topped with herb butter for an irresistible Korean classic.

Korean Cream Cheese Garlic Bread

bread

tbsp unsalted butter, melted

tsp salt

cream cheese, softened

garlic,

green onions, finely chopped

tbsp fresh parsley, chopped (optional)

tsp black pepper

tsp red pepper flakes (optional)

tbsp minced garlic

tbsp fresh parsley, chopped

Prepare the Cream Cheese Filling

In a mixing bowl, combine the softened cream cheese, minced garlic, chopped green onions, parsley (if using), black pepper, and salt. Mix until smooth and creamy. For added heat, incorporate red pepper flakes. Set aside.

Prepare the Bread

Preheat oven to 175°C (350°F). Using a serrated knife, cut the bread loaf diagonally at 2-5 cm intervals without slicing all the way through, creating pockets for the filling.

Fill the Bread

Generously spread the cream cheese mixture into each bread pocket. In a small bowl, combine the melted butter and salt, then brush this mixture over the exterior of the loaf.

Initial Baking

Place the stuffed loaf on a baking sheet and loosely cover with aluminum foil. Bake for 15 minutes to warm through while retaining moisture.

Finish Baking

Remove the foil and continue baking for 10-15 minutes until the top becomes golden and crispy.

Add Garlic Topping

While the bread bakes, combine the melted butter, minced garlic, and chopped parsley in a small bowl. Once the bread is golden, brush this mixture over the hot loaf and return to the oven for 2-3 minutes to infuse the flavors.

Top 3 korean bread recipes from across the web

The most viewed korean bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Korean Mochi Bread (Black Sesame)

Sausage Bread Roll

Korean Cream Cheese Garlic Bread

Top 3 korean bread recipes from across the web

The most viewed korean bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Korean Mochi Bread (Black Sesame)

Sausage Bread Roll

Korean Cream Cheese Garlic Bread

The most viewed korean bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine