Hybrid Bakes (Mochi Buns)

Mochi buns combine the chewy texture of mochi with a light, fluffy bun, creating a delightful hybrid treat. Follow my top tips for best results

Ingredients:

• 200g mochiko (sweet rice flour)

• 100g all-purpose flour

• 7g instant yeast

• 150ml warm water

• 40g sugar

• 1 tbsp butter (softened)

Step-by-step Instructions:

1. Mix Dry Ingredients:

   • In a large bowl, whisk together the mochiko, all-purpose flour, sugar, and instant yeast.
     Tip: Mochiko (sweet rice flour) is different from regular rice flour—it’s what gives the buns their chewy texture.

2. Add Wet Ingredients:

   • Pour in the warm water and softened butter, mixing until a dough forms. The dough will be slightly sticky and soft.
     Tip: You may need to adjust the water slightly depending on your flour, but the dough should be smooth and slightly tacky.

3. Knead:

   • Turn the dough out onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.
     Tip: You don’t need to knead for too long—just until the dough feels well combined and smooth.

4. First Rise:

   • Place the dough in a greased bowl, cover it with plastic wrap, and let it rise for about 1 hour, or until doubled in size.
     Tip: If your kitchen is cool, you can place the dough in a warm spot to help it rise faster.

5. Shape the Buns:

   • Punch down the dough and divide it into 8-10 equal pieces. Shape each piece into a smooth ball.
     Tip: Be gentle when shaping the dough to avoid deflating it too much.

6. Second Rise:

   • Place the shaped buns on a greased baking tray, spacing them slightly apart. Cover and let them rise for 30 minutes.
     Tip: The buns should be slightly puffed up after the second rise, but they won’t double in size like traditional bread.

7. Bake:

   • Preheat the oven to 180°C (350°F). Bake the buns for 15-20 minutes until golden brown.
     Tip: If they start to brown too quickly, cover them loosely with foil for the remaining baking time.

8. Cool:

   • Allow the buns to cool slightly on a wire rack before serving.
     Tip: Mochi buns are best served warm, but they can be stored in an airtight container for a few days.

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