Psalm 23:1-3 ESV
The Lord is my shepherd; I shall not want.
2 He makes me lie down in green pastures.
He leads me beside still waters.
3 He restores my soul.
He leads me in paths of righteousness
for his name’s sake.
I love tea. I have created this page to discuss all things tea. Camellia Sinensis -Black, Oolong (Wulong), Green (Matcha, Sencha, Gun Powder, Genmaicha, Gyokuro), White, Yellow, Purple, Pu-erh, Chai, Blooming, and Kombucha. Also, Mate, Rooibos, Honeybush, Herbal, and Tisane Teas. Loose leaf/bagged/powered/instant. Iced/hot tea. Tea infusers/strainers, tea kettles, tea timers, tea pots/cups, steeping times, tea goodies, tea houses, and more! Do you share my passion of tea?
Lemon lavender iced tea- LincWay
Tazo Passion Spritzer
Mochi bread
To make the bread dough, mix mochiko flour with salt in a bowl.
As for the oil, you can replace sesame oil with vegetable oil if you prefer. But sesame oil will add a nice nutty flavor to the bread dough.
Mix the ingredients with a spoon until they come together into a dough.
Divide the bread dough into as many pieces as the number of servings, about 45g (1.6 oz) each.
Then, shape each piece into a smooth ball, rolling it between your palms or over a flat surface
Next, fill a shallow bowl or plate with a mix of black and white sesame seeds.
Place the sesame-coated mochi bread rolls onto a baking tray lined with baking paper.
To help the bread rise evenly and without cracks, score an "X" in the center of each ball using a sharp knife.
Bake the mochi rolls on the middle shelf for 30 minutes (for slightly softer bread) or 35 minutes (for slightly crustier bread). The rolls will look slightly golden when ready.
Note: as the bread cooks, the mochi dough will inflate making the rolls puff up — this is normal. (**NOTE, mine did not inflate)
Once ready, transfer the mochi rolls onto a rack.
Let them cool down just slightly, and enjoy them while still warm.
The rolls' crust will be ultra crunchy like bread, while the crumb will be deliciously chewy, moist, stretchy, and sticky — just like a Japanese mochi!
Not inflated, not fluffy, not kind of hollow inside.
The everything bagel seasoning on the outside was great!!! But the inside was not. I will do some more research and try again.
If you have hints, please let me know!!
I did make these the night before my Japanese tea class. My 11am class wanted to try them, so I let them try them. They thought they were good- but they also said they did not know what they were supposed to taste like. I tossed the remaining batch...and the entire second batch.
**Send me your tried and true recipes***