Korean QQ Mochi Bread

In March, there was a discussion in KC regarding Sun Moulin Mochi Bread started by Edith and several forumers had hands-on trying to work out a recipe that will closely replicate the product of Sun Moulin.

The closest my friends came to was a pre-mix for this bread. I haven't got much luck baking this from scratch either!

Surf the Taiwanese sites and in fact something in the nature of this mochi bread (麻糬麵包) was a rave back in 2006. There are also reviews about mochi bread using Korean QQ Bread Premix (韓國麵包). I didn't feel that it has hit HK, anyway the review for this premix by many bloggers was tremendously excellent, so I had to try it.

Now my turn to hunt for this premix. Found it in CakeDIY , ordered it on Tuesday and collected it today and baked it today. Instruction for this premix is on the label of the product. This bag of 250g premix costs HK$18.00

My...goshhhhhhh! This mochi bread is so delicious. Crispy on the outside, soft and QQ on the inside. When you tapped on the surface of the bread you can hear hollow rebounds, sounds like a loaf of freshly baked baguette. On your first bite into it, you can hear the crispness, then you feel the soft QQ texture of the interior, finally you will chew on to the aromatic roasted crunchy black sesame seeds which gives an added dimension to your palatal sensation. Absolutely yummilicious! No wonder it was such a rave in Taiwan.

28 May - For Singapore readers, Chris has posted a comment in my blog regarding this premix which she/he found similiar:

Hi Florence,
Hope you wouldn't mind me posting this on your blog. I couldn't find this QQ bread premix in Singapore after reading your blog but i found this other similar kind of bread premix in Singapore. It's called "Bakery Homemade Sesame Glutinous Bread Mix". Got it at this shop called Seoul Mart at Parkway Parade. Comes in box of 2 packs (250g x 2 packets)So i decided to give it a try baking it and it's like what you have said. Gosh, crispy on the outside n soft inside. Best eaten when hot! So for those in Singapore who would like to try Florence's recipe, they can consider this substitute. Need to get the staff in the shop to give you baking translation, it's all in korean though. Thks for the recipe, Florence.
Regards

Chris, thank you very much for sharing this find.



Take a look at the mochi bread - not the Sun Moulin type though.


Crispy on the outside.


QQ on the inside.


Ingredients: (12 pieces of 40g each)
250g Korean QQ Mochi Bread Premix
33g bread flour
6g skim milk powder
75g egg (lightly beaten)
20g black sesame seeds
6g light soy sauce
90g water/milk (I used water)
50g melted butter (I used butter at room temperature)

Method:
1. Mix everything together in the mixer or bread maker except black sesame seeds and butter. Let it mix/knead for 2 minutes. Add in the black sesame seeds and mix/knead for another 2 minutes. Add in the melted butter and mix/knead for a further 3 minutes. ** (I made a mistake here, I did not use melted butter. I used butter at room temperature).
2. Rest the dough for 15 minutes. Divide dough into 40g each and shape them into round balls. Place the shaped dough on a lined tray.
3. Bake at 180C for 5 minutes, then spray with some water. Bake for another 5 minutes and spray with water again. Turn off the upper heat, with only the lower heat bake for 10 - 15 minutes (beware of getting the bottoms burnt). Turn the baking tray around. Switch on the upper heat and off the lower heat, bake for another 10 - 15 minutes.
4. Best eaten when hot and crispy.