Recipe for Mochi Bread

Materials
Butter (unsalted) 30g (corn oil or coconut oil is fine)
water 130 g
milk powder 15g
egg 1 piece about 50g
Salt 2 g
sugar 30g
High gluten flour 20g (medium or low gluten)
Cassava flour (tapioca starch) 125g
Mix water, milk powder, butter, sugar and salt together in a pot and cook over low heat until bubbles appear on the edge of the pot (about 70 degrees), stirring regularly.

Add sifted high flour and stir quickly with an egg whisk until thick, then add tapioca flour (after adding high flour, you will suddenly find that it becomes a paste while stirring, and it will not flow with the egg whisk, then you can add tapioca flour). Turn off the heat and stir quickly. The tapioca flour that has been successfully gelatinized at a sufficient temperature is as shown in the picture above. It will not stick to your hands when you touch it with your fingers. This is the key to success.

After it cools down slightly, add the egg liquid in batches (when you make it for the first few times, please add the egg liquid in small amounts and multiple times, and never add too much. If the batter is too thin, it will collapse and not rise), stir with a spatula (you need to use some strength here, you can use an electric egg beater or a chef machine, I am too lazy to wash it, so I just use my hands, which is only 2-3 minutes 😝), stir until the batter is lifted by the spatula into an inverted triangle, and the inverted triangle batter will not drip down when the spatula is lightly shaken. The batter is granular and not very smooth and soft. You don't need to use up all the egg liquid, it depends on the state of the batter. If it is still too thick after using the egg liquid, you can add a little water.

Pour the batter into a piping bag and squeeze it evenly onto the baking tray. You can use a spatula dipped in water to smooth out the small tips.

Preheat the oven to 180 degrees, bake for 25 minutes (bake longer for larger ones) (Do not open the oven during the baking process, otherwise it will not rise or will collapse and shrink!), and eat the fragrant mochi buns while they are hot. Every time I am so busy eating them, I forget to take pictures 😋😋😋 (Each oven has a different temper, the baking time is for reference only, please adjust according to your actual situation).

Crispy outside and chewy inside

Some cooks don’t use piping bags, but use a spoon to scoop directly. They just need to dip their hands in water before putting them into the oven to smooth out the irregular places. The dinosaur eggs they made are still very beautiful.

This is the state after mixing the tapioca flour. It is not sticky, just right. Yes, it is dough, no doubt about it😝

Here's a video of the batter and egg mixture. It's an inverted triangle and won't fall apart even if you shake it. It's a little thicker than the puff batter.

Add the high flour and stir. After about 20 seconds, the gelatinization is complete. Then add the tapioca flour and turn off the heat. Today I tricked my 9-year-old daughter into making it, and finally made up this video.

Now you can add tapioca flour. The above two videos are for cocoa flavor, which is black because cocoa powder is added.