家常Korean matcha mochi bread 麻薯面包做法，Korean matcha mochi bread 麻薯面包食谱与做法

需要麻薯预拌粉！拌的时候最好戴一次性手套！可以把抹茶粉换成可可粉什么的。

You will need mochi bread mix!
The one I use:
白鲨麻薯粉

Better wear deposable gloves while mixing the flour. It gets real sticky.

Korean mochi bread and you can customize it by replacing matcha powder by anything you’d like to add in( e.g. coco, coconut, etc)

Recipe from: Source:

用料  

Korean matcha mochi bread 麻薯面包的做法  

1. Step 1: Cut butter in smaller pieces and heat the butter with milk until the butter melts.
   
   Step1：将黄油切小块，放入牛奶中，边搅拌边小火加热到黄油融化

2. Step2: Let the milk mix cools off a bit and add the egg, mix well.
   
   Step2：稍微放凉，不是很烫的牛奶中加入鸡蛋，快速搅拌均匀；

3. Step3: Add sugar and matcha powder to the milk, mix it until both sugar and matcha resolve completely.
   
   Step3: 加入抹茶粉，混匀。

4. Step4: Sift the mochi flour in, and mix all together with a scraper and press the mix into small balls
   
   Step4：筛入白鲨麻薯预拌粉，用刮刀压拌团

5. Step5: add dry raspberries if wanted.
   Step6: Let the balls rest for 20 minute before going into oven. This is a critical step to prevent them from collapsing.
   
   Step6: 将面团均匀的分成15-20份都ok。静置20分钟，记得哦，一定要让它休息20分钟，这个就是不塌陷的秘诀之一；
   

6. Step 7: Preheat the oven at 200 C, turn the heat down to 180 C, and put it into the oven for 18 minutes. Turn the heat down to 160 Celsius for another 10 minutes. Lower the heat to 150 C for 8 minutes and finally turn off the heat and leave it in the oven for 10 minutes. This is the second secret.
   
   Step 7：烤箱上下火200度( 392 F) 预热后，转上下火180度(356 F)放入烤箱中层烤18分钟，再转上下火160度 (320 F)烤10分钟，再转上120下150度 (302 F)烤8分钟，最后焖10分钟出炉，这是秘诀之二。

7. 附上我用的麻薯粉。
   
   亚米：

小贴士

Don’t open the oven while the heat is on. It’ll cause the mochi balls to collapse.