Korean Mochi Cheese Bread
Korean Mochi Cheese Bread
Ingredients
- 1/2 cup whole milk
- 1 tablespoon granulated sugar
- 1 large egg
- 1 1/2 cups all-purpose flour
- 2 tablespoons unsalted butter, softened
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese, for coating
- 1 teaspoon vegetable oil, for hands, or as needed
Instructions
- 1
In a large mixing bowl, combine the whole milk, granulated sugar, and large egg. Whisk until well combined.
β±οΈ 2 min
- 2
Add the all-purpose flour to the wet ingredients. Using a spatula, mix until a shaggy dough forms. Do not overmix.
β±οΈ 3 min
- 3
Add the softened unsalted butter to the dough. Knead the butter into the dough by hand within the bowl until it is smooth, fully incorporated, and forms a cohesive ball. This should take about 5-7 minutes.
β±οΈ 7 min
- 4
Cover the bowl with plastic wrap and let the dough rest at room temperature for 30 minutes.
β±οΈ 30 min
- 5
After resting, add the shredded mozzarella cheese to the dough. Knead the mozzarella into the dough by hand until it is evenly distributed throughout and the dough becomes very stretchy. This may take 3-5 minutes.
β±οΈ 5 min
- 6
Lightly oil your hands with vegetable oil to prevent sticking. Pinch off small portions of the dough, about 1 1/2 tablespoons each, and roll them into smooth, round balls, approximately 1 1/2 inches (3-4 cm) in diameter.
β±οΈ 5 min
- 7
Place the grated Parmesan cheese in a shallow bowl. Take each dough ball and roll it thoroughly in the Parmesan cheese to coat it completely on all sides.
β±οΈ 3 min
- 8
Preheat your oven to 375Β°F. Line a baking sheet with parchment paper. Arrange the coated dough balls on the prepared baking sheet, leaving about 2 inches of space between each for expansion.
β±οΈ 5 minβ’π‘οΈ 375
- 9
Bake in the preheated oven for 18-22 minutes, or until the cheese mochi bread are puffed up, golden brown, and crisp on the outside.
β±οΈ 20 minβ’π‘οΈ 375
- 10
Remove from the oven and serve warm immediately. Enjoy the crispy exterior and chewy, hollow interior with visible cheese pull!
β±οΈ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Korean Mochi Cheese Bread
- 1/2 cup whole milk
- 1 tablespoon granulated sugar
- 1 large egg
- 1 1/2 cups all-purpose flour
- 2 tablespoons unsalted butter, softened
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese, for coating
- 1 teaspoon vegetable oil, for hands, or as needed
Instructions
- 1
In a large mixing bowl, combine the whole milk, granulated sugar, and large egg. Whisk until well combined.
β±οΈ 2 min - 2
Add the all-purpose flour to the wet ingredients. Using a spatula, mix until a shaggy dough forms. Do not overmix.
β±οΈ 3 min - 3
Add the softened unsalted butter to the dough. Knead the butter into the dough by hand within the bowl until it is smooth, fully incorporated, and forms a cohesive ball. This should take about 5-7 minutes.
β±οΈ 7 min - 4
Cover the bowl with plastic wrap and let the dough rest at room temperature for 30 minutes.
β±οΈ 30 min - 5
After resting, add the shredded mozzarella cheese to the dough. Knead the mozzarella into the dough by hand until it is evenly distributed throughout and the dough becomes very stretchy. This may take 3-5 minutes.
β±οΈ 5 min - 6
Lightly oil your hands with vegetable oil to prevent sticking. Pinch off small portions of the dough, about 1 1/2 tablespoons each, and roll them into smooth, round balls, approximately 1 1/2 inches (3-4 cm) in diameter.
β±οΈ 5 min - 7
Place the grated Parmesan cheese in a shallow bowl. Take each dough ball and roll it thoroughly in the Parmesan cheese to coat it completely on all sides.
β±οΈ 3 min - 8
Preheat your oven to 375Β°F. Line a baking sheet with parchment paper. Arrange the coated dough balls on the prepared baking sheet, leaving about 2 inches of space between each for expansion.
β±οΈ 5 minβ’π‘οΈ 375 - 9
Bake in the preheated oven for 18-22 minutes, or until the cheese mochi bread are puffed up, golden brown, and crisp on the outside.
β±οΈ 20 minβ’π‘οΈ 375 - 10
Remove from the oven and serve warm immediately. Enjoy the crispy exterior and chewy, hollow interior with visible cheese pull!
β±οΈ 2 min