Mochi and Pork Floss Bread 🥖

Name: Mochi and Pork Floss Bread 🥖
Yield: Serves 12 servings
Ingredients: Tangzhong:; 3 tablespoons bread flour (22g); 1/2 cup water (110g); Main Dough:; 4 1/4 cups bread flour (528g); 3 tablespoons sugar (40g); 1 cup plus 2 tablespoons milk (260g); 1 large egg (about 1.75 oz/50g); 2 teaspoons instant yeast (6g); 1 teaspoon salt (6g); 3 1/2 tablespoons unsalted butter (50g); Filling:; 21 oz taro paste (600g); Mochi:; 1 3/4 cups sweet rice flour (210g); 3/4 cup cornstarch (90g); 1/4 cup sugar (60g); 1 3/4 cups milk (420g); 3 tablespoons unsalted butter (44g, add later); Topping:; as needed Beaten egg,; as needed Mayonnaise,; as needed Pork floss,

珊珊的料理世界 @cook_29587772

These breads are super filling—each one weighs almost 7 oz (200g)! You'll be full after just one.

珊珊的料理世界 @cook_29587772

These breads are super filling—each one weighs almost 7 oz (200g)! You'll be full after just one.

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Ingredients

Serves 12 servings

Tangzhong:
3 tablespoonsbread flour (22g)
1/2 cupwater (110g)
Main Dough:
4 1/4 cupsbread flour (528g)
3 tablespoonssugar (40g)
1 cupplus 2 tablespoons milk (260g)
1large egg (about 1.75 oz/50g)
2 teaspoonsinstant yeast (6g)
1 teaspoonsalt (6g)
3 1/2 tablespoonsunsalted butter (50g)
Filling:
21 oztaro paste (600g)
Mochi:
1 3/4 cupssweet rice flour (210g)
3/4 cupcornstarch (90g)
1/4 cupsugar (60g)
1 3/4 cupsmilk (420g)
3 tablespoonsunsalted butter (44g, add later)
Topping:
as neededBeaten egg,
as neededMayonnaise,
as neededPork floss,

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Steps

1

Make the mochi: Combine all mochi ingredients except the butter and mix well. Strain the mixture, then steam for 20 minutes (it will be firm when done).
2

Add the butter and mix until fully absorbed.
3

When the mochi is cool enough to handle, stretch it by hand until it becomes elastic. Set aside.
4

Make the tangzhong: Mix the tangzhong ingredients well, heat to 150°F (65°C) until thickened, then refrigerate until ready to use.
5

Combine the tangzhong and main dough ingredients (except the butter) in a mixer and knead until a rough dough forms. Add the butter and knead until the dough is smooth and elastic.
6

Let the dough rise at room temperature for 1 hour, or until doubled in size.
7

Divide the taro paste and mochi into 12 equal portions.
8

Divide the dough into 12 balls and let them rest for 15 minutes.
9

Roll each ball into a rectangle and place a portion of taro paste and mochi in the center.
10

Wrap the dough around the filling, pinching the sides and seam tightly closed.
11

Gently roll to shape, then place seam side down.
12

Let rise for about 50 minutes for the final proof.
13

Brush with beaten egg and bake at 350°F (180°C) for about 15 minutes.
14

Once cooled, brush with mayonnaise and coat with pork floss.