Easy Handmade Mochi Dinner Rolls with Tangzhong | No Stand Mixer Needed

[@nakajoea]

Another great and very helpful video. I'm making these this weekend. Thanks!

[@NovitaListyani]

Thanks. Happy baking!

[@joaocatunda1772]

Thank you!

[@NovitaListyani]

Thanks!

[@deanweaver4469]

Thanks as always for sharing 🙏

[@fsheilaf]

Finding your channel is a blessing cause i also live in Indonesia, i always had to adjust alot of things when trying bread recipe from another country. I love the idea of adding tapioka to bread, but any thought about making bread with tepung mocaf that is made from fermented cassava?

[@NovitaListyani]

Thank you for the suggestion!

[@anisnatasha9939]

hiii, ive been making your mochi donut recipe for over 2 months of practice. Just wondering if i can double the ingredients to make more donuts instead of making them in batches? would be appreciated of your help!!

[@NovitaListyani]

Hello! There shouldn't be any problem with doubling the recipe, as long as you can eat through double the donuts ;)

[@ghenwamoukarim9398]

Hi your channel is great thanks can you make a bread with einkorn flour please 😘

[@caitlynvu9104]

Hello dear! Thank you for your informative content & amazing recipe. May I ask if we could use 100% milk to mix the main dough instead of part milk part water? Also can you please explain why you use part water but not all milk in this recipe? Thank you ❤❤❤

[@Vicenciotercio]

Amazing video 😍 I always learn a lot thanks to you. Rn an reading about ph on breas and how to check a correct fermentation with them, i hope one day you upload a video about that 👀 im curious with rich doughs like this

[@NovitaListyani]

Thank you for your kind comment! pH in bread does sound like an interesting topic, I'll have to see if there's enough info for a video on it :)

[@Vicenciotercio]

@@NovitaListyani :3 I hope you can, I really really liked how you explain in every video. Thanks a lot

[@fabienneehivet6749]

Very informative video. Thank you for sharing. Would you please share a recipe of a bread with cassava flour and with sourdough? I really appreciate all the education you provide in your videos!

[@NovitaListyani]

Thank you for your suggestion.

[@mdharrisuiuc]

Dang, another really creative recipe! I like this idea, my partner is all about chewy texture... are these sort of bouncy-chewy like boba or tender-chewy like mochi?

[@NovitaListyani]

Hmm, they're definitely more tender chewy! The rolls are still very much like a soft bread but with a touch of chewiness :)

[@pachin253]

It's a simple and easy method, so you don't need any special tools to make this delicious mochi roll. But can a beginner do it? Have a good SUnday🥯

[@NovitaListyani]

Have a wonderful Sunday! Well, you'd never know if you didn't try it :)

[@pachin253]

@@NovitaListyani Have a good day🥯

[@arthurprs]

Any thoughts on adding the recipe fat to the tangzhong/scald for easier mixing?

[@NovitaListyani]

Thank you for your comment! To answer your question, I don't think that's a good idea. Addition of lipids can inhibit starch granule swelling and hence the leaching of its amylose, so you need higher water temperature for starch gelatinization. Lipids act as a barrier against moisture distribution or forming complexes with amylose molecules. Also, if the fat melts into the Tangzhong, you won't get the benefits of using solid fat in a wheat dough, as mentioned in our video on fat and oil for wheat dough.

[@LiefLayer]

I wish it would be that easy to get tapioca starch here... I can only find it on amazon and it's really expensive compared to corn starch, potato starch and wheat starch. If I will ever find it I will try it. Still... I did try the other recipe with corn starch and it was still really soft and good... I know it is still different because I tried to use other starch when I tried to make mochi without glutinous rice flour (another ingredient that is quite complex to find here... unlike simple rice flour) it was just a lot different, still not sure about how much difference make it here.

[@NovitaListyani]

Oh that's a pity to hear! Tapioca is very accessible for us here, most likely because of the fact that it's a major crop in the country. Although if you had successful results with corn starch before in bread, it certainly might work as a replacement for the tapioca here. Do give an update if you try it out, would love to hear about it!

[@unneomexaenlacocina9380]

Hi there seraphine, i've recently been working at a Dim Sum restaurant, we use lye water and cornstarch in order to extract blood and colour from pork ribs and shrimp. During that process one must wash the ribs for a very long period of time and i really hate wasting that huge amount of water. I would love to see your scientific approach in order to extract the myoglobin from the meat in a faster , less water wasteful maner , cheap should be a plus

[@pixelpeeking]

Is the Tangzhong ratio correct? It comes out watery and not dry like in your video.. so is it suppose to be 1:1 instead?

[@NovitaListyani]

We explained that particular issue at 8:19, it usually has to do with the water not being hot enough, happy baking!

[@pixelpeeking]

Thanks 🙂 I’ll give it a couple more tries

[@pixelpeeking]

@@NovitaListyani Preheating the mixing bowl did the trick thanks!

[@sunflowerhk100]

I tried lamination but it didn't stretch like your dough. When I tried to stretch it, the dough breaks with holes. Why?

[@NovitaListyani]

Without knowing the specifics, there are a few things that might be the problem. 1, it could be that your flour's protein content is too low, it's not strong enough, this recipe does require a strong bread flour. 2, you might need to mix the dough a little more during the first step, to form a bit more gluten. 3, lamination requires very gentle movements to prevent tears in the dough, so take caution here! If you adjust these steps, the dough should be able to stretch properly like in the video, happy baking!

[@LiefLayer]

@@sunflowerhk100 i always got this problem when I try recipes from other countries even when I use really strong flour (15.5% of protein, a good flour even for panettone). I usually lower the hydration or I try to develop the gluten network for a lot more with more folds and fridge in between to avoid temperature issues. I think that in some countries the bread flour is just stronger even with lower protein... Sometimes it's because they use bleached flour too, here it is illegal (and I'm glad it is) but bleached flour is still stronger and I think there are other additives that are not in my country flour that make the flour stronger in other countries. Still try lowering the hydration, it will eventually work fine. If you got a stand mixer use it. Try to keep the temperature under 28°C by chilling it in the fridge (and put it in the fridge at the beginning to start the gluten network and start with cold water, even cold flour help since there is the butter). Eventually it will come together, even if it breaks at some point and without a stand mixer if you continue to fold it with fridge break it will eventually reach a good and strong gluten network (the chilling break it is also important to avoid overfermentation).

[@sunflowerhk100]

@LiefLayer thanks for the tip. I live in Europe and I always use tap water which is around 21 C. My bread flour is strong with 13.5 g protein and after I mix flour with water and tangzhong I always leave time to autolyse before I try to fold in the bowl with my spatula. I see after autolyse, many people even have dough that can always pass a window pane test or can do so after a few folds. I can never reach a smooth dough like that and I am kneading by hand. I wanted to achieve those soft moist bread lile those Asian breads, that's why I use high hydration of 80%. With the tangzhong method, 80% actually does not give me a sticky dough. But I just cannot make it pass the window pane test or stretch it to laminate without breaking

[@LiefLayer]

@@sunflowerhk100 I'm in Italy so I think I got the same problems as you. If you want to keep it high hydration (and butter and tangzhong) like I said you will need to use fridge breaks (about 20 minutes will do for each break) and more folds/laminations... But I can assure you it will eventually work fine. I got a stand mixer eventually because it is much faster with these kind of dough (and with panettone it was basically days of work without a stand mixer with the original recipe, with a stand mixer it's a lot faster), but you can do it by hand, I did it multiple times even after I got the stand mixer when I was doing some experiments with low amount of dough (the mixer need at least about 300g of flour + water to work fine). Just do not worry if it breaks the first few folds, it is normal for what I can see here (I tried about 10 different type).

[@sunflowerhk100]

@@LiefLayer So maybe making the dough and leaving it overnight in the fridge till the next day will help make my dough smoother. So, with the tangzhong, in total i will need to start making the bread 2 nights ahead. Thanks for the tip!

[@R.yusefi]

سلام 🎉❤ لطفا برای آموزشهای عالی تون ترجمه فارسی هم بزارید