Sesame Mochi Bun | 芝麻麻薯麵包

[@chanwing1345]

Very delicious. Thanks for sharing.

[@autumn.kitchen]

Thank you 😊

[@harryruesta11]

Una verdadera delicia,son muy deliciosos

[@victorialaw7151]

Nice Buns! We are all mochi fans at home! Sure my kids love this! Thanks for the nice recipe!! ❤️

[@autumn.kitchen]

❤️❤️

[@lucyyeap4684]

Tq Autumn looks yummy 😋

[@autumn.kitchen]

🤗

[@zhihuitan5393]

🤤 lovely! My project for the coming weekend 🤩

[@autumn.kitchen]

🤗❤️

[@sharontan5815]

I did it and it was soo tasty

[@autumn.kitchen]

Thank you for trying. 😉🥰

[@leechooyeo9807]

Hi, i like this recipe, the buns turn out so soft. the mochi sesame paste is great but not sweet to our taste. Should we add more sugar to the mochi paste?

[@autumn.kitchen]

Oh yes you can add more sugar to your liking😊. Thanks for trying 🥰

[@aclwxaa]

Thank you! Great video. Does this bread require only 1 proofing?

[@familyc3026]

I love how you incorporated sourdough starter in this recipe. If I wanted to make my own black sesame powder, how much of black sesame seeds do I need? Should I get them toasted beforehand? Thank you for your wonderful recipe.

[@autumn.kitchen]

the same amount in powder for the seeds, 25g. Yes usually toasted or fry the black sesame before grind it

[@familyc3026]

@@autumn.kitchen thank you for your response. If I wanted to ferment the sweet stiff starter overnight, should it sit at room temperature or in the fridge?

[@autumn.kitchen]

It might not rise much in fridge. I would leave it at anything 22-28C. The cooler it is the longer it takes to rise to triple

[@GeraldineKoh-l3x]

Love your recipes! Sometimes I find my bread not as soft, could it be because I am manually mixing the dough myself? Does it work better if I have a mixer? Do you have any advice or tips for me?

[@autumn.kitchen]

Good gluten of the dough helps in the fluffiness of bread. Mixer mixing is definitely easier to achieve good window pane than hand mix but that doesn’t means it’s impossible to achieve good dough with hand mix

[@angieng512]

May i know can i keep the black sesame mochi in the fridge and do it the next day?

[@autumn.kitchen]

yes you can, perhaps cut and shape into small ball then only chilled, coz after chilled the mochi might not be as flexible to shape

[@angieng512]

Thank you

[@merceabuela4496]

subtítulos en español 🙏😘

[@merceabuela4496]

Gracias muy amable 😘

[@teresawatanabe7077]

👍♥️🥰

[@jackie6206]

If I replaced sesame seeds with tiny chopped roasted peanuts, the steps to make the filling can be the same? Will the texture be affected? Thanks

[@autumn.kitchen]

Peanut might not give as stretchy mochi as sesame sesame powder but I bet it taste as nice too

[@boy13531]

老師，請問若不用天然酵種，能用快速酵母粉代替；用量多少來取代?謝謝。

[@autumn.kitchen]

可以用3克，但是水分还得调整如果没用天然酵种。

[@boy13531]

@@autumn.kitchen 好的，謝謝老師。

[@chenggaikchew6622]

May I know what is the oven temperature for the buns and how long do you bake them?

[@autumn.kitchen]

the round cup is 180C 15min, the flat one is 200C 10mins. Kindly turn on the subtitle (click the "cc") for the full details 😊

[@gwenbui7427]

Is corn flour the same as corn starch?

[@autumn.kitchen]

Yes you can use them interchangeable

[@poa1110]

請問糖硬種可以冷藏隔夜使用嗎？謝謝

[@autumn.kitchen]

冷藏后的酵母发挥不会像室温酵母般，建议准备隔夜糖酵种，不需要冷藏，27-28Ｃ大约7-8小时

[@mello7067]

Hello may I know where to purchase a plastic container like the one u used in this vid ?:)

[@autumn.kitchen]

The one i store starter? Is from Daiso

[@mello7067]

@@autumn.kitchen hihi yes the one u used to store the sweet starter :)

[@autumn.kitchen]

is from Daiso, there are many sizes, check it out 🥰😊

[@mello7067]

@@autumn.kitchen thank you so much !

[@chio1719]

Why my mochi was so sticky although I kneaded until it was cool :(

[@autumn.kitchen]

Probably when boil in pot, it was not dry enough before bring out to knead

[@harryruesta11]

Una verdadera delicia,son muy deliciosos

[@autumn.kitchen]

Thank you so much 😊