I am really slow in the bake craze. Where was I when these Korean mochi buns were so popular among bakers in the blogsphere??? Well, not sure if these buns are now well forgotten, I am still gonna bake it anyway. When the craving attacks come, no one and nothing can stop me, hehe!
Bought a pack of this bread premix when out for dinner with my sis and bro at Bedok Mall. 2 packs of premix in a box, and so I can bake them twice in different flavours!
These QQ babies are actually not your usual soft and fluffy buns. These babies have chewy bites to them, and I guess that's about it, unless you inject some 'life' into them by turning them into cheesy mochi buns, adding matcha, cocoa or any other ingredients that you can think of. I like it most when these mochi buns are served soon when out of the oven while still warm, over a cup of coffee. Yums!
Korean Mochi Buns
Recipe by Happy Home Baking
250g (1 packet) mochi bread flour mix
1 egg
70ml water (you may use milk if preferred)
1. Mix flour, egg and water in a mixing bowl. Gather to form a soft dough.
2. Divide dough into 8 to 10 equal portions. Shape into round balls.
3. Place doughs on baking tray lined with parchment paper. Cover with cling wrap or a damp cloth, leave to rest for about 15min.
4. Spray the doughs with some water.
5. Bake in preheated oven at 180degC for 30~35min or until golden brown.
Note: These rolls taste best on the day they are made.
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