麻糬麵包 MOCHI BREAD

1.麵包麵糰：（大概可以做25個） 高筋麵粉（high protein flour）40g 木薯澱粉粉（tapioca starch） 180g 鹽(salt) 4g 砂糖(sugar) 30g 雞蛋（egg） 3 牛奶（Milk） 200g 植物油（Vegetable oil） 50g 黑芝麻（Black sesame） 10g

注意事項：

  1、雞蛋不要全部用完，攪拌到麵糊順滑狀態、刮刀挑起能出現「倒三角」就可以了；較乾的麵糊烤出來的麵包撕開中間是拉絲的，空洞較小；較稀的麵糊烤出來的麵包中間空洞很大。（我比較喜歡吃空洞大的，吃起來像地瓜球的口感⋯⋯^_^）
  2、較稀的麵糊，做出來的麻糬麵包比較容易縮，一定要烤夠時間。

Note: 1. Don't use up all the eggs, stir until the batter is smooth, and the "inverted triangle" can appear when the spatula is lifted; the bread that is baked out of the dry batter is torn in the middle, and the hollow is small; There is a big cavity in the middle of the bread baked from the thinner batter. (I prefer to eat the hollow ones, they taste like sweet potatoes...^_^)

1. The thinner batter makes the mochi bread easier to shrink, so you must bake it for enough time.