tag:blogger.com,1999:blog-3179036054440551284.post1323057530974414324..comments2023-03-18T23:21:39.948+08:00Comments on Pure Enjoyment!: Mochi Mochi meets Baked MacaroniKWFhttp://www.blogger.com/profile/03990908601723909315noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-3179036054440551284.post-77625815978166541012008-03-27T13:07:00.000+08:002008-03-27T13:07:00.000+08:00Thanks, rei! I will definitely try it again. But...Thanks, rei! I will definitely try it again. But this time I want to make my own red bean fillings.KWFhttps://www.blogger.com/profile/03990908601723909315noreply@blogger.comtag:blogger.com,1999:blog-3179036054440551284.post-4443598859085161732008-03-27T12:23:00.000+08:002008-03-27T12:23:00.000+08:00WF, just went through your recipe. I will add abou...WF, just went through your recipe. I will add about 1/2 to 1 tsp of corn oil to it. Just so it will not be too sticky. I used the dough hook for the mixer, easier to clean. After steaming, transfer the glob to the mixer, mediem speed till the dough is cooled. When you pinch the dough, it's supposed to be very stretchy without breaking. I found that mochiko is finer than the local ones, no need to sieve after mixing. Give it a try and post the outcome ok?Reihttps://www.blogger.com/profile/03443124468469903577noreply@blogger.comtag:blogger.com,1999:blog-3179036054440551284.post-39015726902580305432008-03-27T11:40:00.000+08:002008-03-27T11:40:00.000+08:00amandalwh, the taro swirl bread was more of a tria...amandalwh, the taro swirl bread was more of a trial-and-error kind of recipe created by me...lol... So if you have your own preferred white bread recipe, you can always follow the same steps to make your own taro swirl bread. :D<BR/><BR/>yuri, remember to knead your dough, as advised by rei.<BR/><BR/>rei, thanks for the useful advice. I know totally nothing about making mochi. Err...so I knead the dough after it's steamed? I think I will use mixer also coz it's extremely sticky to handle. You use the S hook? Need to knead till roughly what stage or for how long? Medium or high speed? Sorry ah, many qns. :DKWFhttps://www.blogger.com/profile/03990908601723909315noreply@blogger.comtag:blogger.com,1999:blog-3179036054440551284.post-54977063058042587772008-03-27T09:24:00.000+08:002008-03-27T09:24:00.000+08:00WF, mochi is the general term of '饼' in Japanese. ...WF, mochi is the general term of '饼' in Japanese. The mochi you bought earlier is made with arrowroot flour/starch. The texture is more delicate than the ones made from glutinous flour. Also, if you are making mochi with glutinous flour, you need to knead the dough (when it's warm to touch) to get the QQ texture. 1 shortcut I found is to use the mixer to beat the dough when it's still hot. HTHReihttps://www.blogger.com/profile/03443124468469903577noreply@blogger.comtag:blogger.com,1999:blog-3179036054440551284.post-39734760589829486202008-03-27T08:53:00.000+08:002008-03-27T08:53:00.000+08:00hey wf, thanks for the mochi recipe, I'm so going ...hey wf, thanks for the mochi recipe, I'm so going to try lolYurihttps://www.blogger.com/profile/00968690514807506641noreply@blogger.comtag:blogger.com,1999:blog-3179036054440551284.post-86893592165623079252008-03-26T22:24:00.000+08:002008-03-26T22:24:00.000+08:00kwf!u always excites me with wonderful ideas, beau...kwf!<BR/><BR/>u always excites me with wonderful ideas, beautiful bakes and energy! :P taro bread! that was such a cool idea! Thanks for the recipe~ will be doing it soon! :PAnonymousnoreply@blogger.com