@@TwoPlaidApronsI cooked a batch (same amount as per your ingredients list), my boyfriend got to eat 2 only (and he loved it) I ate the rest all by myself within half a day - i had that for lunch, tea and half dinner XD
Instructions 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'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'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' shape more even. However, feel free to just cut the piping bag and use it as is, if you don'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!
I just found this recipe after ate Korean mochi bread yesterday. Thank u for sharing this recipe, it' s looks simple and easy, I will try to make it tomorrow🙏
Hello! We have tried substituting with glutinous rice flour once and the texture did not come out right. We highly recommend if you can use tapioca flour.
I love this recipe. Do you think it'll work using a stand mixer from the point of adding tapioca flour? Btw, I tried your matcha version but it fell flat. I'll stick with non-matcha. This is a hit with my family!
No you would you have to use a alittle less. You would have to decrease it by 10-15 grams. We haven't tried it yet with bread flour. The main thing is looking for the right consistency.
Hello! There are a couple of reasons why it might not puff up. One can be that your oven is not fully to temperature yet. We have to wait an extra 20 minutes for our oven to be at the temperature needed even after it says its preheated. Also, it might be that it wasn't baked long enough, each oven is different in timing. Also, as long everything is measured properly, the initial step in adding the all purpose flour you want to add it into the butter milk mixture right away while its hot. Let us know if this helps or if you have any more questions!
@@jiayilee4024 were so happy it came out good! So, if your batter was lumpy that can mean your flour may have not been fully incorporated before adding the tapioca. We did have that issue one time so we heated our butter, milk and sugar mixture and then let it cool alittle bit. Then once it slightly cool, add in the flour and whisk it in until incorporated over low heat until you get the right consistency. Then add in the tapioca starch. That way worked for us and hopefully it will help you! You did the right move by straining your batter! We do that to whenever we run into that issue so we don't waste ingredients. We hope this helps!
Hello, we dont recommend scooping the batter because it is really sticky. Also you want make sure it is piped high because if it is too flat then it won't puff up into a ball. If you scoop it let us know how it comes out!
Thank you for your prompt reply ☺️ I used piping in the end 😆 The buns are cute and nice 👍 Can you recommend how to store them ? Do I store them in freezer ?
@@aliciafoo00 Hi Alicia! So glad the mochi breads turned out well! Mochi breads taste the best, eaten the day of because usually by day 2, they become kind of stale. But if you do have leftovers, store them in an airtight container and leave them at room temperature.
I used one of those ice cream scoop things with a release mechanism to portion the batter, it worked okay, had to smooth them out with wetted hands. They turned out a big bit, should use a smaller scoop
Hello! I really love your videos!! I was wondering if you could make chapssal donuts. Those are super delicious and I would love to see your take on it!💖
Hello! Yes and no. The only thing is that chia seed will not give you the same nutty aroma and flavor as the sesame seeds. Also we personally never tried it but we don't see why you can't. Its just the end product will taste and smell totally different.
Hello, the texture of the bread is best day of, because the next day it will dry out and become tougher. You can however, pipe it out and freeze it. Then when bake it for an extra few minutes! Let us know if you have any questions!
@@TwoPlaidAprons Hi~~ I piped the batter into its shape first then refrigerated them overnight. It still turned out nice! :) Thanks for the great recipe two plaid aprons
Thank you for trying our recipe! If your mochi breads are not puffing up, there could be a few reasons. 1) The consistency of the dough is not right. Most likely too loose. 2) The oven temperature is not right. We recommend placing an oven thermometer in the oven for accuracy. 3) The dough was not pipped tall enough. If your dough is too loose/too wet, it will not maintain a tall mound. Pipping the dough tall will ensure the max heigh when it puffs up. Hope these tips help! ❤
I followed your tutorial but my finished breads dont get round or bigger but the same size when they were piped, they get very thick inside. absolutely different then any mochi bread I have eaten in stores. I must have done something wrong but I have no idea what that is. Can you help me please?
Hello! There are a few things that might be the cause. If your dough is too thick then add another egg. Our eggs are are large and weigh about 57-60 grams each without the shell. Also, we live in Louisiana so our altitude is lower and really humid. In higher altitude areas you may need to increase the amount of liquid used or even increase the oven temperature by 25°F. The other possible cause is that when you add the tapioca flour to the "first" stage batter, make sure it is still hot. Otherwise, the tapioca flour will not incorporate properly and will not become chewy like mochi. Also for the A/P flour measurement, don't pack the cup. Spoon and level the flour and keep it loose. When we were in France working we have to change our ingredient amounts due to the attitude. Let us know if that helps and if you have any more questions! ** our blog has more in depth instructions and tips then the video**
Hello, is there anyone that can tell me that if im using the Sharp (EO-9MT-BK) oven toaster, how high temperature and time i need to adjust? Thanks in advance.. 😊
Hello! If it's a convection toaster oven then we recommend decreasing the temperature we have by 25°F . And the timing should be the same, but we recommend watching the last few minutes to make sure because all ovens are built differently. Let us know if you have any more questions!
@@TwoPlaidAprons I've succeeded! It turns out taste good! My family loves it! 😍 May i know if i store some for next day will it turn hard? If yes, is there any way to prevent it from becoming hard? Thanks.. 😊
Congratulations! Were so happy you and your family enjoys it! Unfortunately they do get hard the next day. We slightly microwave it covered for a few seconds at a time till warm. But it loses its crunchy texture. We usually pipe the battery on the tray and freeze that. And when we want some we throw some on a tray and bake it
i tried this recipe it is really good, MUCH better than the ones i buy from bakeries in Hong Kong :-D thank you!
Thank you so much for the kind words! We are really happy they are that good!
@@TwoPlaidApronsI cooked a batch (same amount as per your ingredients list), my boyfriend got to eat 2 only (and he loved it) I ate the rest all by myself within half a day - i had that for lunch, tea and half dinner XD
😂 thats awesome!
Because you take the trouble to answer questions you got yourself a new sub. Thank you.
Instructions
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'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'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' shape more even. However, feel free to just cut the piping bag and use it as is, if you don'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!
might want to pin this comment.
Wow, I’ve never seen this type of bread before. Look so cute just like how it called.
Haha thank you!
so good!!
The amount of comments you reply to is impressive! it just adds another level of excelence and niceness to your channel, keep up the good work! :D :D
I just found this recipe after ate Korean mochi bread yesterday. Thank u for sharing this recipe, it' s looks simple and easy, I will try to make it tomorrow🙏
Those taste sooo good!!!
Thanks for watching!
Thanks for making Videos :)
Tried this recipe and it turns out really good!! Thank you!
Thank you so much! We're so happy you liked it!
Underated channel, keep up the great work and looking forward to your future videos!
Thank you so much, that means alot to us!
Hi! Wonder if I can steam it instead of baking? Look forward to any sharing of such experience? Thank you..
Just try it, and its delicious! However bread is a little bit too tough, any suggestions?
Thank you❤
Amazing recipe. I tried and success. Thank you so much
Thank you for sharing.. ... Can we skip eggs?
Thank you for your recipe. I just baked it. It’s tasty.
Thank you so much!
Hello, thanks for the recipe. I was wondering, could I substitute rice flour or glutinous rice flour for the tapioca flour?
Hello! We have tried substituting with glutinous rice flour once and the texture did not come out right. We highly recommend if you can use tapioca flour.
I just curious why u nvr use glutinous rice for mochi instesd u use tapiocal flour? Thanks u❤
I love this recipe. Do you think it'll work using a stand mixer from the point of adding tapioca flour? Btw, I tried your matcha version but it fell flat. I'll stick with non-matcha. This is a hit with my family!
I'd make this but the ones in store are really good. But overall, very good recipe and easy to follow.
I really like mochi bread ❤
I just discover your channel today! Amazing channel! Hope to see more updates soon! Love your videos!
Aww thank you so much, that means alot to us! We got really busy but were going to put out some videos soon!
Will try this 😊💗 thank you 🌸🌸🌸
i learned a lot from this video
Thank you!
Thanks for sharing!
Glad your doing it cause you enjoy it, also congrats on the business! I wish you the best 👍
Thank you so much!
Reminds me of choux paste haha. Gonna definitely give this a try.
Thanks for your recipe. Can I use same amount of bread flour instead of all purposes flour?
No you would you have to use a alittle less. You would have to decrease it by 10-15 grams. We haven't tried it yet with bread flour. The main thing is looking for the right consistency.
@@TwoPlaidAprons Really appreciate your reply. Will follow exactly what the recipe required. Thank you!
@@winniehung480 let us know if you jave any questions! No problem!
@@TwoPlaidAprons This recipe is awesome! I just made this Korean bread which looks great and tastes yummy. Many thanks for your help!
I tried it with bread flour using same ratio in recipe n turned out great!
I've been trying your recipe for two weeks now and it's really good!!
Hello! There are a couple of reasons why it might not puff up. One can be that your oven is not fully to temperature yet. We have to wait an extra 20 minutes for our oven to be at the temperature needed even after it says its preheated. Also, it might be that it wasn't baked long enough, each oven is different in timing. Also, as long everything is measured properly, the initial step in adding the all purpose flour you want to add it into the butter milk mixture right away while its hot. Let us know if this helps or if you have any more questions!
Can we use glutinous rice flour instead of tapioca?
I love mochi bread 😍 may we use Glutinous rice flour instead of tapioca flour?
Hello! Glutinous rice flour does not yield the same texture as tapioca flour. But we have had a few people try it that way.
am going to try this!!!
Yay! Let us know if you have any questions!
@@TwoPlaidAprons it’s a success!! but i have a question, after adding tapioca flour my batter was quite lumpy why was it? so i had to sift my batter
@@jiayilee4024 were so happy it came out good! So, if your batter was lumpy that can mean your flour may have not been fully incorporated before adding the tapioca. We did have that issue one time so we heated our butter, milk and sugar mixture and then let it cool alittle bit. Then once it slightly cool, add in the flour and whisk it in until incorporated over low heat until you get the right consistency. Then add in the tapioca starch. That way worked for us and hopefully it will help you! You did the right move by straining your batter! We do that to whenever we run into that issue so we don't waste ingredients. We hope this helps!
Can I substitute glutinous rice flower for a/p flour
just discovered your channel today and it’s so adorable! i cant wait to try out some of these recipes and watch your channel grow :) 💕
Thank you so much!
Hiii!! Can I use common salt instead of Kosher salt? Thank you so much!!
Hello! Yes, you just need to decrease the salt amount by half since the salt is finer.
@@TwoPlaidAprons thank you so much!!! :D
Of course!
Yum!🎉
2/3 cup milk
3 tbsp sugar
1/4 tsp salt
2 tbsp butter
.
1/2 tsp vanilla extract
35g flour
130g tapioca
1 egg
3/2 tbsp black sesame seeds
.
.
Bake 350F (25-30 min)
Amazing food and videography 😋
Thank you so much!
Hi. Can I don’t use piping and just scoop the batter to the baking tray after mixing ? Does it affect the rising up?
Hello, we dont recommend scooping the batter because it is really sticky. Also you want make sure it is piped high because if it is too flat then it won't puff up into a ball. If you scoop it let us know how it comes out!
Thank you for your prompt reply ☺️ I used piping in the end 😆 The buns are cute and nice 👍
Can you recommend how to store them ? Do I store them in freezer ?
@@aliciafoo00 Hi Alicia! So glad the mochi breads turned out well! Mochi breads taste the best, eaten the day of because usually by day 2, they become kind of stale. But if you do have leftovers, store them in an airtight container and leave them at room temperature.
I used one of those ice cream scoop things with a release mechanism to portion the batter, it worked okay, had to smooth them out with wetted hands. They turned out a big bit, should use a smaller scoop
Hello! I really love your videos!! I was wondering if you could make chapssal donuts. Those are super delicious and I would love to see your take on it!💖
Hello! Thank you so much that means alot to us ❤! We will definitely add that to the list!
love u from India 🇮🇳🤟
Omg i call this Ants 🐜 bread hahah. It's delicious
Can i use chia seeds instead of black sesame? Thank you 😊😊
Hello! Yes and no. The only thing is that chia seed will not give you the same nutty aroma and flavor as the sesame seeds. Also we personally never tried it but we don't see why you can't. Its just the end product will taste and smell totally different.
Is it Tapioca flour or Tapioca starch? Or is it the same thing?
Hello! It is the same thing.
It's nice ..but when it's pup up only for just cook .after cool down it's goes down ..but it's nice 👍 good for kids
Hello! I really like your channel! I wonder if I can turn black sesame into choco chips? Thankyou❤
Hi Aurel! We have not tried with chocolate chips, so I'm not sure. But if you do, we would love to know the result! ❤
Hello :) Can I change it to Choc Chips? Same amount? :)
Hello! We never tried it so its hard to tell. But if you use the mini semi sweet chocolate chips it should be fine.
What size piping tip did you use?
Hey! We used the wilton number 12 tip! Hope that helps, let us know if have any more questions, or you can go on our blog to see more details.
Hi, can the bread keep for the next day?
Hello, the texture of the bread is best day of, because the next day it will dry out and become tougher. You can however, pipe it out and freeze it. Then when bake it for an extra few minutes! Let us know if you have any questions!
I have made some but not sure I can bake them tonight D:
Is it okay to refrigerate the batter overnight then tomorrow pipe them and bake them?
Hi there! We have not tried refrigerating the batter, but it shouldn't affect the bake. If you do try it, we would love to know how they turned out! ❤
@@TwoPlaidAprons Hi~~ I piped the batter into its shape first then refrigerated them overnight. It still turned out nice! :) Thanks for the great recipe two plaid aprons
@@aatori04 Aww yay! So glad that they turned out nice! And thank you for letting us know =)
hello
can i change the milk into water?
Yes you can change it out for water. We would just add a pinch more sugar because because the milk does add a touch more sweetness.
Thanks for the recipe. Tried to make it but the mochi bread unable to puff up like a ball. What could possibly have gone wrong? Please help to advise
Thank you for trying our recipe! If your mochi breads are not puffing up, there could be a few reasons.
1) The consistency of the dough is not right. Most likely too loose.
2) The oven temperature is not right. We recommend placing an oven thermometer in the oven for accuracy.
3) The dough was not pipped tall enough. If your dough is too loose/too wet, it will not maintain a tall mound. Pipping the dough tall will ensure the max heigh when it puffs up.
Hope these tips help! ❤
쫀득빵
Hi! May i change the kosher salt?
Hello! Yes you can regular table salt, but adjust accordingly because it is finer you will use a bit less salt written in the recipe.
Hello! Can you make other flavours of this also please! 🖤
Hello! Yea of course!
@@TwoPlaidAprons thank you!!
May I ask if the “batter” can be pre-prepared and refrigerated until I’m ready to bake it? Say 1 day in advance
Can o use glutinous rice flour instead of tapioca flour??
The only thing is the texture will be completely different.
Can I add cornstarch instead of tapioca starch?
Hello! Sorry unfortunately cornstarch is not a suitable replacement for tapioca starch because they do not create the same texture
@Two Plaid Aprons okay!! Thanks for letting me know^^
@@erin9463 of course, thank you and if you have any questions just let us know!
Terima ksh resepnya,
Wuenak, tp eem, cm bertahan 18 jam, keesokkan hrnya, udah keras,... Pdhl sy coba utk dipanggang kembali, tp ttp tak selembut kmrn,.. Adakah solusinya? Mksh
2tbsp butter is how much..？tq
Hello! 2 TBSP means 2 tablespoons
@@TwoPlaidAprons how much gram ？😅😂
I followed your tutorial but my finished breads dont get round or bigger but the same size when they were piped, they get very thick inside. absolutely different then any mochi bread I have eaten in stores. I must have done something wrong but I have no idea what that is. Can you help me please?
Hello! There are a few things that might be the cause. If your dough is too thick then add another egg. Our eggs are are large and weigh about 57-60 grams each without the shell. Also, we live in Louisiana so our altitude is lower and really humid. In higher altitude areas you may need to increase the amount of liquid used or even increase the oven temperature by 25°F. The other possible cause is that when you add the tapioca flour to the "first" stage batter, make sure it is still hot. Otherwise, the tapioca flour will not incorporate properly and will not become chewy like mochi. Also for the A/P flour measurement, don't pack the cup. Spoon and level the flour and keep it loose. When we were in France working we have to change our ingredient amounts due to the attitude. Let us know if that helps and if you have any more questions! ** our blog has more in depth instructions and tips then the video**
@@TwoPlaidAprons thank you so much
@@TwoPlaidAprons Hi! I made it! delicious Korean mochi bread! It was the egg, I need to add a bit more. Thanks, they're very yummy
@@nhatanh5574 that's awesome were glad to hear it worked out! Thank you for trying our recipe we really appreciate it!
@@TwoPlaidAprons can we add the tapioca starch together with the flour?
Hi! Is it ok if you post the recipe in the comment box? Thanks!
Yea of course!
بدي اجربها 💋
How many grams is 2/3 cup of milk?
Hi, 1 cup of milk is about 240g, so 2/3 is about 160g.
깨찰빵 맞나요?
Hello! We used tapioca flour
I currently eat these in china for breakfast. The ones they sell here are hollow and they call them ugly bread 😂
Hello, is there anyone that can tell me that if im using the Sharp (EO-9MT-BK) oven toaster, how high temperature and time i need to adjust? Thanks in advance.. 😊
Hello! If it's a convection toaster oven then we recommend decreasing the temperature we have by 25°F . And the timing should be the same, but we recommend watching the last few minutes to make sure because all ovens are built differently. Let us know if you have any more questions!
@@TwoPlaidApronsOk, i'll try to slowly adjust the timing. Thanks alot for your reply! 😊😊
Of course! Good luck and let us know how it comes out!
@@TwoPlaidAprons I've succeeded! It turns out taste good! My family loves it! 😍
May i know if i store some for next day will it turn hard? If yes, is there any way to prevent it from becoming hard? Thanks.. 😊
Congratulations! Were so happy you and your family enjoys it! Unfortunately they do get hard the next day. We slightly microwave it covered for a few seconds at a time till warm. But it loses its crunchy texture. We usually pipe the battery on the tray and freeze that. And when we want some we throw some on a tray and bake it
I tried so many times but it always comes out flat...doesn't rise 😢
Nếu không cóa bơ nhạt thay bằng gì ạ
Inner part seems not cooked
Hello! It may look darker and wetter but its because of the tapioca flour. Its cooked through and is chewy.
This is too slow, I fell asleep watching it
😂 our style is more of the relaxing type so I guess it did its job 💤 We hope you at least enjoyed it!
@@TwoPlaidAprons You have some usual food on here, that's for sure.
Wat you expect.. He would come there for you to cook food... Queen where is your Dreamland 🤣🤣