Indulge in the perfect harmony of textures! Crispy cocoa crust gives way to chewy mochi and a luscious custard filling. Every bite is a delightful surprise.
1
STEP
Making the Pineapple Skin
Combine all ingredients in a mixing bowl and mix until well combined. Remove and place the mixture into a plastic bag. Roll it out to a thickness of 0.2 cm, then freeze it for later use.
2
STEP
Preparing the Korean Bread Dough
Place TTM-269001, high-gluten flour, milk powder, whole egg, water, salad oil, soy sauce, and black sesame into the mixing bowl. Use a paddle mixer to mix on low speed. Scrape the bowl and then continue mixing on medium speed until the dough forms.
3
STEP
Shaping the Dough
Divide the dough into 25g portions and roll into balls.
4
STEP
Put the pineapple skin on the top
Take the pineapple skin from the freezer, and use a 5cm round mold to place it on top of the dough balls.
5
STEP
Baking
Bake in a convection oven for 35 minutes.
6
STEP
Filling the Dough
Fill in a desired amount of an White Cream in the Mochi Puff
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