Mickey Corn Mochi Bread
By VicentaLakin
Recipe Recommendations
- white sugar 35g
- high powder 200g
- salt 2g
- eggs 35g
- yeast 3g
- fresh milk 100g
- butter 15g
- canned corn appropriate amount
- chives appropriate amount
- mochi appropriate amount
- egg liquid appropriate amount
- glutinous rice flour 30 grams
- water 50 grams
- salty and sweet
- baking
- ten minutes
- simple
Steps for Mickey Corn Mochi Bread
1
Mix the glutinous rice flour, white sugar and water in the ingredients.
2
Place in the microwave on high heat for 3 minutes.
3
Use corn starch as hand powder to knead into several small balls to make mochi and let cool. (Store tightly if you can't use it up)
4
Prepare ingredients.
5
After mixing the materials, knead them with oil until the expansion stage.
6
Fermentation to 2.5 times the size.
7
Divide and round and relax for 15 minutes.
8
Cut three pairs in half.
9
Round it separately.
10
Place the ingredients in the dough.
11
Wrap it round.
12
Place the dough on a baking sheet and place the small dough on either side of the large dough for ears.
13
The same is true for others. After fermentation for 40 minutes, the bread embryo will have an air feeling.
14
Take advantage of the fermentation time to cut the tin foil into circles.
15
Brush the egg liquid on the bread embryo, place the tin foil face down, stick it on Mickey's face (this one is optional), and oven at 180 degrees for 18 minutes.
16
Done.Mickey Corn Mochi Bread Make Tips
When making Mickey, it is important to round the dough so that it is firm and smooth.
There should be a certain distance between the bread crumbs.
Paste tin foil, sub-smooth face down, so that the final tear off easy, will not be stained on bread.
There should be a certain distance between the bread crumbs.
Paste tin foil, sub-smooth face down, so that the final tear off easy, will not be stained on bread.