No words… Can’t get these Japanese and Taiwanese combination green tea bread with red bean and mochi filling that I make and loved by my family.
Ingredients:
450g plain flour
100g milk powder
220ml warm milk
4 tbsp sugar + 1tbsp sugar
½ tsp salt
1 egg
1 packed or 15g active dried yeast
50g butter, softened
2 tbsp Japanese green tea powder
1 egg, beaten with 1 tbsp water (egg wash)
white sesame seeds
18 cubes Taiwan soft mochi around 250-300g
red bean paste
Preparation:
Ingredients:
450g plain flour
100g milk powder
220ml warm milk
4 tbsp sugar + 1tbsp sugar
½ tsp salt
1 egg
1 packed or 15g active dried yeast
50g butter, softened
2 tbsp Japanese green tea powder
1 egg, beaten with 1 tbsp water (egg wash)
white sesame seeds
18 cubes Taiwan soft mochi around 250-300g
red bean paste
Preparation:
1. First start with yeast dissolved into warm milk with 1 tbsp sugar and let it sit for 5 minutes. The milk and yeast should be foamy. If not, start over.
2. In a mixing bowl, place the flour, milk powder, sugar, butter, egg, salt and green tea powder with the dough hook attachment on your mixer, stir these ingredients on low to combine.
3. Add the yeast mixture bit by bit until the dough is starts to come away from the sides of the bowl.
4. Adjust and turn into speed 2, and knead the dough probably 8 minutes and it form a shaggy dough.
5. Cover the bowl with a plastic wrapper and tea towel. Let it rise in a warm place until it doubles.
6. Dust the work surface with flour. Remove the dough from the mixer bowl and knead for a few minutes.
7. Divide the dough into two pieces.
8. Knead it a couple of times it has an elastic consistency and form the two dough into a log shape.
9. Now cut it length ways to make 18 buns.
10. Take one of the buns and roll it into a shape ball.
11. Press your hands to stretch and flatten the dough. Repeat this with remaining of the buns.
12. Place a spoonful approximately 1 tbsp of red bean paste into the flatten dough.
13. Place a cube of mochi in the center.
14. Close the opening of the dough and seal tightly because any gaps will lead to a messy baking process.
15. Do this by turning each bun into itself and then carefully rolling it into a ball.
16. Place the buns on the baking tray lined with grease proof paper and cover them with the tea towel. Then leave them to rise for 30 minutes.
17. Heat the oven to 180°C for about 20 minutes before baking. After 20 minutes have passed, using a brush, generously coat each of the buns with the egg wash.
18. Then sprinkle over the sesame seeds.
19. Bake for 20-25 minutes until golden brown.
20. When golden brown, remove the buns from the oven.
21. Then allow to cool on a cooling rack for as long as you please, as you can see on the photo I only have 14 buns left. My fam couldn't wait to dive in these deliciousness and comfort of home baked bread as soon as they came out from the oven.
Final thoughts; The smooth texture of the fresh mochi melted perfectly into the creamy center.
