#mochi bread

Eats and doodles!

The QQ mochi buns from MuYoo Bakery are exactly what mochi buns should be! Made w/ high-quality ingredients w/o additives & preservatives. The bread itself is pillowy w/ a slightly chewy texture. And the mochi is just so soft & stretchy. #sgbakery #sgfood

Wasn’t planning to buy bread after a super satisfying dinner at Paper Rice Vietnamese Kitchen, which left me feeling really stuffed. But I just couldn’t resist when I saw some people piling up these mochi buns on their trays when I walked past MuYoo Bakery, lol. Mu 沐 = Cleanse (natural) Yoo 优 = Excellence That’s how the name came about. 😉 The folks at MuYoo celebrate the gift of nature thus they…

Mochi bread: another experiment, but I've included a video. This however, is not low carb. This is strictly a cheat day treat. enjoy!

100g potato, sliced and boiled till soft

10g low gluten flour (although I think normal flour will do)

40g potato starch (or corn starch)

40g fine grated Parmesan cheese

2tsp of add ins (optional, but I used sesame seeds)

1) mix all dry ingredients together

2) drain cooked potatoes and add to dry ingredients. Use masher and mash all ingredients together. then kneed together until it forms a ball.

3) cut ball into 8 portions and form each portion into a ball.

4) place into preheated 350F oven and bake for 15 minutes.