Main ingredients:
Sugar: 35g; High-gluten flour: 200g; Salt: 2g; Egg: 35g; Yeast: 3g; Fresh milk: 100g; Butter: 15g.
Auxiliary materials:
Canned corn: appropriate amount; Scallion: appropriate amount; Mochi: appropriate amount; Egg liquid: appropriate amount; Glutinous rice flour: 30g; Sugar: 30g; Water: 50g.
Taste: Sweet and salty; Process: Baking; Time: 20 minutes; Difficulty: Easy.
Steps for making Mickey Corn Mochi Bread
Mix glutinous rice flour, sugar, and water from the ingredients.
Put it in the microwave on high heat for 3 minutes.
Use cornstarch as a hand powder to knead into several small balls to make mochi and let it cool. (Seal and store unused mochi)
Prepare the ingredients.
Mix the ingredients and knead until it reaches the expansion stage.
Ferment until it is 2.5 times larger.
Divide and round the dough and let it relax for 15 minutes.
Cut three of them in half and roll them into balls separately.
Put the ingredients in the dough.
Wrap it up and roll it into a ball.
Put it on the baking sheet and put the small dough on both sides of the large dough as ears.
Do the same for the others, ferment for 40 minutes, and the bread dough has a sense of airiness.
Cut the aluminum foil into a circle while it is fermenting.
Brush the bread dough with egg liquid, stick the matte side of the aluminum foil on Mickey’s face (optional), and bake in the oven at 180 degrees for 18 minutes.
Done.
