Thank you for the recipe, After reading some of the comments I have made some modifications and it's fail proof. I have made it twice because it was so good. The first time I used only 1 egg and mix half the dough with toasted black sesame, and the other half with dried cranberry, both types were gone as soon as it touched the table. You have to watch the consistency of the dough. Just make sure it's not too dry and not too wet just like what we have here. Then I made a second batch doubling all the ingredients and used 3 eggs. I put in preheated 210°c oven for 5 minutes then turned it down to 180°c for another 12-14 minutes depending the size of your mochi ball. After it's done, leave them in the oven to cool with the oven door slight open, this will prevent the mochi balls shrinking from sudden change of temperature. Great recipe! Thank you.
Thank you for the recipe. Finally I found recipe that works , i've been trying 2 other recipes and all failed ^_^ Please allow me to translate your recipe in my language ^_^ 2 butir telur (Jumlahnya terggantung seberapa banyak penyerapan dari tepungnya, bisa jadi tidak semuanya terpakai, misalnya hanya 1.5 telur sudah cukup) kocok dgn baik 30 gram tepung protein tinggi/cakra kembar (ayak) Hangatkan dgn api kecil sampai larut: 30 gram mentega tawar 30 gram gula 2 gram garam 150 susu cair (Me: add Parmessan Cheese 30 gr/kalau saya, tambahkan keju parmessan 30 gram) Lalu masukkan tepungnya, segera aduk sampai rata, lalu matikan api Tambahkan: 130 gram tepung tapioka Aduk lipat dengan spatula Sampai adonannya halus Tambahkan kocokan telur sedikit (jangan langsung dan mungkin tidak semuanya, takut keenceran) Aduk lipat sampai telurnya terserap oleh adonan Masukkan telurnya lagi sedikit, aduk lipat lagi Sampai adonannya membentuk seperti segitiga (apabila diangkat pakai spatula) Tambahkan 2 sdm biji wijen hitam, aduk (Panaskan oven 180⁰C) Masukkan adonan ke dalam plastik segitiga Keluarkan adonan/cetak di atas kertas roti dengan diameter sekitar 5 cm Panggang adonan dalam oven yang telah dipanaskan 180⁰C sekitar 20 - 25 menit (Me: mid rack/rak tengah) Dinginkan Garing di luar, kenyal dan lembut di dalam Selamat Menikmati! ^_^
Thank you for the recipe YummyMummy. Can I check how long can the bread be kept for? I realised that the crust becomes soft after leaving it overnight.
@@luosr2111 It was still hot when I added in the tapioca flour, but I took the pot off of the heat. It has a black sesame taste, yes. Mine were pretty chewy, I wonder if they would be less chewy if I baked them for a few minutes longer. (I baked mine for 20 mins).
We did the bread today it taste good. But we encounter the following problems: 1. The dough was watery 2. While squeezing out the dough we don’t get the round shape but flat.
The egg might too much to cause the dough watery and that’s why the shape will be flat too, try to add the egg little by little and when the dough is sticky condition then stop adding egg.
Hello, is there anyone that can tell me that if im using the Sharp (EO-9MT-BK) oven toaster, how high temperature and time i need to adjust? Thanks in advance.. 😊
@@linettfernandez1435 they came out really nice, my oven is not that hot so it does not have a nice brownings at the surface, it's crispy and chewy. I baked it at night and when I want to reheat, I just pop them in the oven for 3 minutes and it's chewy again!
@@linettfernandez1435 i dont have piping bag so i just use zip lock bag, i even baked it in the morning after putting them on air tight container in the fridge and it comes out the same . Hope it helps!
![[#2024MAMA] ROSÉ (로제), Bruno Mars - APT. | Mnet 241122 방송](http://i.ytimg.com/vi/dgGqD28J6aQ/mqdefault.jpg)
《分享》我用依個食譜做左2次，第1次未落蛋已經好水，第2次成功！分析原因：太水係因為牛奶唔夠熱！夠熱落粉先會成團！如果你地撈完落曬蛋見到好水，唔使扔，可以用小火慢慢煮番傑身的（要不斷攪拌防痴底）：）祝各位成功！謝潔思米分享 ！ （我只用1隻大蛋； 1g鹽 ；2g糖)
多謝分享呀!! 但如果我真係遇到呢個情況發生，我知點做，唔使扔!!
等我聽日試吓先😅
我加蛋加得快，之後變到好水，剛好睇到你嘅評論，感謝
可以吧木薯粉和面粉一起加吗？效果会比较好吗?
成功了 謝謝你的分享 自己改成了100g 木薯粉 30g 糯米粉 27g糖 口感上很滿意但覺得還是很甜 大家可以可以試試減成23g甚至20g
请问你糯米粉是和牛奶黄油先煮稠再拌木薯粉吗？
怕失敗，把食材都減半
用氣炸鍋170/15
沒想到超級成功哇!!!!
新手超開心 感謝食譜:D
您好～方便請問您的氣炸鍋是哪一台嗎？
然後瓦數是多少～
（我家也是用氣炸鍋居多～想說要試試看！）
天啊，我终于找到不用预拌粉的视频了。你给的材料都可以买到，终于可以做了。
今次跟住整，终於成功左！除左份量外，多謝你教埋麫團＂倒三角＂的關𨫡！
剛剛出爐了 圓鼓鼓的很可愛也很好吃 謝謝分享
我用蛋液的量大概44g就達到影片的稠度了
建議要做的人 蛋液寧願少一點稠點 比較容易成功=)
太好了 感謝您的細心回饋喔^^
今天試做了這個食譜
因為不想吃太甜
所以糖改成25g
奶油改成植物油25g
蛋加了差不多一顆的量
一樣很膨很成功～～
今天試做了 超級成功
不能太濕很重要~~
我蛋用不到一顆
謝謝俏媽咪的食譜❤️簡單又輕鬆的完成了好香好彈好好吃的麻糬麵包~~~我將粗粒樹薯粉用攪拌機絞成細粉後過篩使用，也是非常成功哦~蛋的部分我用了一顆大顆白雞蛋，但大概只用了80%就達到影片中的稠度囉。剛進烤箱的時候擠痕一直沒有消失，害我小小擔心了一下，不過烤到15分鐘時就慢慢膨起來了，好可愛好療癒🤭因為不愛黑芝麻，所以沒有加黑芝麻，成品奶香味很足，吃在嘴裡真的幸福滿滿🤤
這個配方做出來很成功 很好吃 自己另外加了芝士進去也很不錯吃👍👍👍
请问你用了什么芝士? 芝士粉吗?
@@snowy450 芝士絲
很成功！除了鸡蛋，其他都按照视频里的比例，我只加一颗半的鸡蛋，所以鸡蛋真的要慢慢加～
一次就成功⋯謝謝俏媽咪😭
我自行換成黑眼豆豆版 也是很美味🤤
很蓬很Q 放冷了也不會塌掉👍🏻
Thank you for the recipe,
After reading some of the comments I have made some modifications and it's fail proof.
I have made it twice because it was so good. The first time I used only 1 egg and mix half the dough with toasted black sesame, and the other half with dried cranberry, both types were gone as soon as it touched the table. You have to watch the consistency of the dough. Just make sure it's not too dry and not too wet just like what we have here.
Then I made a second batch doubling all the ingredients and used 3 eggs.
I put in preheated 210°c oven for 5 minutes then turned it down to 180°c for another 12-14 minutes depending the size of your mochi ball.
After it's done, leave them in the oven to cool with the oven door slight open, this will prevent the mochi balls shrinking from sudden change of temperature.
Great recipe! Thank you.
Is tapioca flour rice flour!?
Do u find the Mochi balls to be too hollow? Mine were very hollow inside. Wonder what that happened
@@Fatuglybear no, tapioca flour is made from a root plant
@@berry329 I actually like it hollow makes it lighter. But mine seem to deflate after a while. Still trying to perfect it
剛剛出爐了好成功，在室温半小時一点都無回缩。謝謝你食谱分享😃
Thank you for the recipe. Finally I found recipe that works , i've been trying 2 other recipes and all failed ^_^
Please allow me to translate your recipe in my language ^_^
2 butir telur
(Jumlahnya terggantung seberapa banyak penyerapan dari tepungnya, bisa jadi tidak semuanya terpakai, misalnya hanya 1.5 telur sudah cukup) kocok dgn baik
30 gram tepung protein tinggi/cakra kembar (ayak)
Hangatkan dgn api kecil sampai larut:
30 gram mentega tawar
30 gram gula
2 gram garam
150 susu cair
(Me: add Parmessan Cheese 30 gr/kalau saya, tambahkan keju parmessan 30 gram)
Lalu masukkan tepungnya, segera aduk sampai rata, lalu matikan api
Tambahkan:
130 gram tepung tapioka
Aduk lipat dengan spatula
Sampai adonannya halus
Tambahkan kocokan telur sedikit (jangan langsung dan mungkin tidak semuanya, takut keenceran)
Aduk lipat sampai telurnya terserap oleh adonan
Masukkan telurnya lagi sedikit, aduk lipat lagi
Sampai adonannya membentuk seperti segitiga (apabila diangkat pakai spatula)
Tambahkan 2 sdm biji wijen hitam, aduk
(Panaskan oven 180⁰C)
Masukkan adonan ke dalam plastik segitiga
Keluarkan adonan/cetak di atas kertas roti dengan diameter sekitar 5 cm
Panggang adonan dalam oven yang telah dipanaskan 180⁰C sekitar 20 - 25 menit
(Me: mid rack/rak tengah)
Dinginkan
Garing di luar, kenyal dan lembut di dalam
Selamat Menikmati! ^_^
原來這叫麻糬麵包啊!我超喜歡吃這個的
謝謝俏媽咪潔思米~~我做一次就成功了!!不過我只加到一顆蛋的量就可以了😄
烤出來成型的時候，真的很訝異，居然成功了😆
一顆就好嗎? 那第二顆省下來了^^ 很開心妳成功喔^^
@@fascinating0521 我先打了一顆蛋分次加，試著攪拌看看是否可以，倒到最後一次攪拌好時，就有呈現倒三角的形狀了😄
謝謝您的配方喔~~一次就成功了💓
配方真的很好吃，小孩也喜歡。但烤完只有半澎，因為已經烤蠻久的，後來沒繼續膨脹。但出爐就消了，請問是太濕還是太稠？該怎麼調整呢？謝謝
謝謝俏媽咪的分享，第一次做就成功，小朋友吃的好開心😃😆
第一次發現您的頻道，製作的說明寫的好清楚，感覺很用心，一定要給個讃👍🏻！
看您製作過程非常慢活 享受 （我也要捲起袖子來試做了、🙏）
份量寫得很仔細，尤其是蛋液份量。跟著這食譜就成功，多謝分享。😘
成品很不错，一次就成功了，先谢过啦👉👈😋
不过我只用了一颗鸡蛋不到，建议可以先打一颗，不够再补
还可以打一些奶油什么的（我打的巧克力奶油，巨好吃），再用裱花袋注射进去。不过单吃就很好吃了啦，所以见仁见智🤌
Thank you for the recipe YummyMummy. Can I check how long can the bread be kept for? I realised that the crust becomes soft after leaving it overnight.
試做了，大成功啊！只是蛋液我只用了一個左右的量，用不到2個全蛋哦！謝謝俏媽咪的食譜！👍
太好了~~~省下一顆了^^ 太讚 哈^^
用这个食谱做超级成功❤️不过用一颗蛋就够了😉这个分量我做大概有16个，很好吃😋
你好👋请问你的底会粘纸吗？会破洞吗？
@@nancykoh9664 不会哦，很容易就拿起来了😃 烘焙纸我还重复烤了几次
@@rainchong9386 请问你考多久呢？我第一次失败、第二次还好、只是底部粘纸、丝开底就破洞了！请问你有减或加粉吗？
冷了是软了对吗？
@@nancykoh9664 我完全照着食谱做，一样是180度大概20分钟多一点
謝謝老師的配方，家人吃了說好吃。今天做只用一顆蛋
配方太棒了做起來很好吃！謝謝食譜🙏🏻
謝謝你分享的作法，昨天跟著做也成功了，好開心
配方确实很正。做出来非常好吃。而且超级简单。按评论里的大家的建议用一个鸡蛋，我的也是一个就够了。对于一个不喜欢很甜的人。。这个甜味刚刚好。盐我只用了1g，吃起来就有点咸香味。下次在试下一小撮会怎么样。芝麻我也只用了一个tbsp。非常感谢分享如此正点的配方。
是真的做一次就成功了😍～ 成功得做自己喜欢吃的包就是不一样😘💖
您好，如果我想做巧克力口味的，可可粉我應該什麼時候加呢？還是哪一種粉需要減少呢？
我把材料全部都除一半，因为我想要先试试 如果失败了不会浪费很多材料，但是我做出来的都很硬，而且面包里面不熟，是全部材料除了一半会有影响吗？还是我量错了分量😅
成功做到美味麻薯波波，謝謝你分享食譜🙏
今天試做了一下，很成功！
但也是跟其他留言一樣加不到一顆！
謝謝分享食譜！
昨天試做了，味道不錯但內部空氣不足，好像吃麵團一樣，請問有什麼地方需要注意？
在烤的過程很療癒 感謝您的分享 空了來試做看看
I made these! They were easy to make and very pretty. Thank you for the recipe!
did you add in the tapioca flour after letting it cool to room temp or did you add it in while it was still hot?
also what did they taste like? did it taste like black sesame?
@@luosr2111 It was still hot when I added in the tapioca flour, but I took the pot off of the heat. It has a black sesame taste, yes. Mine were pretty chewy, I wonder if they would be less chewy if I baked them for a few minutes longer. (I baked mine for 20 mins).
witty username thank you!
Can I use soy milk instead of regular milk?
用中型烤箱，烤了15分鐘外層顏色就已金黃，而且有的還爆開😅，所以就取出，還好很成功，明天要再來做。謝謝分享食譜及做法，很喜歡這款小點心🥰
我烤了塌陷是為什麼
版主有分享，好像是蛋液加太多，我也是幾乎只用到一顆蛋喔。攪拌期間留意濃稠度滿重要的。
@@eni-5431 原來如此啊。
Thank you so much for sharing the recipe. This is my favorite pastry which I had it in 2014 when I visited Taiwan. This brings me back…
太優秀了。希望看到您更多創作。
谢谢你，我第一次做就成功了！慢慢看着麻薯面包高高碰起来好开心😁！
非常成功❤️❤️蛋大概一顆就行了👍👍
第一次成功了！謝謝俏媽咪👍😋
請問俏媽咪做緑茶味，這食譜上材料份量要調整嗎？
謝謝分享食譜！在麵包店買好貴呢，現在可以自己做了:)成功了呢～
很開心您與我分享唷^^
剛做了，很成功！謝謝食譜
I pipe them very small and they’re literally so adorable
我照這食譜（但是用太白粉）好像膨不太起來，不知道是什麼原因？😢
這是我最愛吃的，都是買預拌粉來烤，現在看到妳的l 頻道很清楚的教我們真是太好了，自己可以做給家人和朋友吃，小朋友也喜歡的，非常感謝妳🙏希望可以看到妳做更多好吃的 。😋👍🌹❤️
感謝您的鼓勵 我會繼續努力的唷~^^
I think 2 eggs in the recipe is incorrect? My dough was liquid consistency after incorporating the eggs.
You might want to add egg when the temp in the batter is at 50C; otherwise, it will be too liquid.
Thank u for the recipe. I already tried it, and it work perfectly on my first try.
这里的超市可以买到Tapioca Starch和Tapioca Flour,请问这两种有区别吗？我只应该象视频里说的 买tapioca Flour吗？
剛好家裡沒奶油了，用了橄欖油代替
我用氣炸鍋烤，第一次用180/20 表面有點硬，內部很空心，但是有成功澎起
第二次調170/20 表面酥脆，內部空心但保有較多QQ部份，也是澎的很可愛
可能大小顆也有影響吧~大家繼續試試看
下次想加成別的口味試試看..
您好～請問您的氣炸鍋是什麼品牌的？方便請問瓦數嗎？
@@lihan5975 是飛利浦HD9642
@@jt52241 感謝您～
請問一下烤箱出爐底部會有點往內縮是為什麼呢？ 用氣炸鍋烤就比較圓呢
We did the bread today it taste good. But we encounter the following problems:
1. The dough was watery
2. While squeezing out the dough we don’t get the round shape but flat.
The egg might too much to cause the dough watery and that’s why the shape will be flat too, try to add the egg little by little and when the dough is sticky condition then stop adding egg.
yes its too watery for me though b4 putting the eggs
thanks
Yes i agree,same problem i encountered yesterday
Same problem with me. I just tried it today and its watery, its flat. Maybe next time will lessen the egg. Anyway thanks for the recipe.
I am facing the same problem, too watery, and the egg added is less than 46g
👍🏿 thanks!
跟著食譜整就成功 但建議有成份表比大家易跟d ☺️
上面有標示 : 詳細配方網站 : yummymum.tw/mochibread/
你好，如果想加朱古力粉，其他材料份量相同嗎?!
加了地瓜粉，會有顆粒是正常的嗎？
請問可以把黑芝麻改成奇亞籽嗎🤣
請問高筋麵粉和中筋麵粉做錢有什麼差別？
可以只加地瓜粉就好嗎？
看起来好棒 ！！！！太厉害了
Oh omg. I never expected the method of making these to be like choux pastry
好漂亮～有沒有無糖版本？或者其他材料替代糖？由於糖容易造成老化及其他疾病，我們家都盡量避免攝取。
我做的是鹹的～ 放了一茶匙的糖 用了有鹽的牛油 所以只放了一小撮的鹽. 然後拌入了海苔芝麻～
請問高筋粉改用糯米粉另到隔日吃更佳？
大成功，很好吃，謝謝老師！
Hi, 🤗
Can you please make the measurements in cups and tablespoon?
Thank You so much!!!
终于成功了！谢谢你的食谱！
謝謝妳.照著食譜試作.很成功
如果没有面包粉可以用什么代替吗? 谢谢
請問如果要用氣炸鍋是幾度幾分鐘呢 還有如果想做巧克力口味的比例要怎麼調整？
170度20分鐘
woc你太可以了，我手残第一次做都做出来了，糖也随便加的结果味道一毛一样啊卧槽太厉害了
你好 粉紅色的鍋具及矽膠刮在那裏可以買到？可以分享品牌嗎？ 謝謝你
It looks delicious 😋 💓💓 but I was wondering would all purpose flour work instead of tapioca?
Judy Chris I don’t think I will work. Because the chewiness comes from the tapioca.
Tapioca makes the bread chewy, so we need it in the recipe~^^~
做出來覺得很好吃，謝謝分享
請問烤出來內部像麻糬一樣，沒有氣孔是為什麼呀🥲
為什麼我的成品是平面的 沒有澎成球型?不知道哪裡出問題?
为什么放了无盐奶油由于加盐呢？是否可以直接用含盐的奶油呢？
謝謝分享。請問不加蛋可以嗎？
很棒的食譜，謝謝分享
May I know how many hours can stay soft
真的很好吃！
雖然不小心失手，蛋液加太多
沒有很膨😂 不過真的好吃
我沒有澎是蛋液加太多 平面的
請問這放到隔天吃會硬硬的嗎？
會喔！我做完當下吃超好吃！！！但放到隔夜直接硬掉超難吃🥲🥲🥲🥲🥲🥲
隔日會硬嗎？
好吃到惊艳！👍
請問擠時有什麼技巧。烤完塌陷。然後覺得沒有烤出外脆內軟的特色。我等於只烤熟
我第一次做就成功了，外脆內軟，可是很奇怪第二次第三次卻不脆了，冷了就整個軟了，不知道什麼問題😂，求答案🙏
Looks so delicious keep it up dear friend
烤箱有上下火，請問都是用180嗎？謝謝
不好意思請問一下，如果沒有太白粉那些，用糯米粉可以嗎？
不可以喔～～
中筋麵粉可以嗎?
請問家裡附近的超市都只有粗粒狀的樹薯粉沒有細緻粉類，可以直接使用太白粉嗎
Hello, is there anyone that can tell me that if im using the Sharp (EO-9MT-BK) oven toaster, how high temperature and time i need to adjust? Thanks in advance.. 😊
請完如果做巧克力口味的 巧克力粉要什麼時候加🥺
加粉類時一起過篩進去
加朱古力粉要不要扣减木薯粉😋
做了兩次，第一次稍微濕潤做出來扁扁的，第二次調到比影片稍微還乾一點點，雖然有長大一些，但還不到圓圓的，使用一般普通烤箱，請問是不是烤箱問題？
是不是烤箱容量太大，实际温度不达标，可以刚开始10分钟高温，之后就调低温度
好成功，多謝你
需要開convection嗎？
我想請問放到隔天是不是都變得很乾硬了？
我做了幾次當天都超好吃，放到隔天就變得很可怕的口感....
有沒有什麼辦法改善？或是回溫的辦法呢？
完成囉!趁熱享用吧!!!
隔天享用口感較差一點，建議噴水回烤喔~^^
为什么我做完的成品没有蓬蓬松松呢？也是很好吃，但是扁扁塌塌的😅
Tried this! Thank you so much :) The recipe is really easy to follow and doesn't require kneading which I always have trouble with ^^
How did they come out??
@@linettfernandez1435 they came out really nice, my oven is not that hot so it does not have a nice brownings at the surface, it's crispy and chewy. I baked it at night and when I want to reheat, I just pop them in the oven for 3 minutes and it's chewy again!
@@linettfernandez1435 i dont have piping bag so i just use zip lock bag, i even baked it in the morning after putting them on air tight container in the fridge and it comes out the same . Hope it helps!
@@nagatha137 This definitely helps! Thank you so much!
@@linettfernandez1435 let us know how it turns out for you! Good luck 😆😆
請問一下、假如蛋加得不夠會變成什麼樣子？
是否不會澎起來？
when im five i remember my childhood i like to eat this