朱古力麻糬波波【麵包食譜】～ 不扁塌不易變硬的麻薯麵包| ASMR (Chocolate Mochi Bread recipe) [Eng Sub]

今次食譜_朱古力麻糬波波。麻糬波波又稱為韓國麻糬麵包，改良自巴西的小食_巴西起司麵包球。而之前寫過這款芝士麻糬波波的食譜，今次就整同樣深受歡迎的巧克力口味吧。不同口味的麻糬波波做法大同小異，只是部份的材料份量有所不同，當中最重要的是掌握麵糊的流動程度，這樣使麻糬波波膨脹，具有外脆內軟和煙煙韌韌的口感。大家都試試做這個朱古力麻糬波波吧!
Today we will make a Korean and Japanese bread_ Chocolate Mochi Bread, which is modified from Brazilian Cheese Bread. I have written recipe for the Cheese Mochi Bread before, and this time I make the chocolate flavor. The different flavors of mochi bread are similar in practice, but some ingredients are different. One important thing is to control fluidity of batter, so that it can be successfully expands. It is crispy in outside and soft in inside with nice chewy texture. Everyone should try to make this Chocolate Mochi Bread!

🍽份量: 15-18粒

🧂材料:
木薯粉 120克
糯米粉 35克
鮮奶 130克
栗米油25克
糖 20克
鹽 3克
可可粉 10克
朱古力粒 20克
雞蛋 1隻 (可減少視乎濃稠度)

👨🏼‍🍳焗爐預熱190°C 10分鐘，用190°焗20-25分鐘

🍽Quantity: 15-18 pieces

🧂Ingredients:
120g Tapioca flour
35g Glutinous rice flour
130g Milk
25g Flavourless oil
20g Sugar
3g Salt
10g Cocoa powder
20g Chocolate chips
1 Egg (Can reduce depending on the batter thickness)

👨🏼‍🍳Preheat oven at 190°C for 10 mins, bake at 190° for 20-25 mins

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#麻糬波波 #麻糬麵包 #麵包