Korean Mochi Bread
• RedMan Bread Flour | 1207 | 60g
• RedMan UHT Full Cream Milk 3.5% | 103602 | 300g
• RedMan Caster Sugar | 1417 | 60g
• RedMan Himalayan Pink Sea Salt | 64653 | 3g
• RedMan Unsalted Lactic Butter | 68328 | 60g
• Sunflower Tapioca Starch (Tapioca Flour) | 9863 | 260g
• Egg | 12088 | 3nos
• RedMan Black Sesame | 10683 | 50g
• Alba Parmesan Grated Cheese | 101932 | 50g

**Method Korean Mochi Bread:**
1. Sift the bread flour, mix with milk, sugar, and salt.
2. Melt the butter in a cooking pan.
3. On slow heat, pour in the mixture until it reaches a thick texture.
4. Turn off the heat, add in the tapioca flour to form a fine dough.
5. Add in the egg slowly until the texture is smooth.
6. Add in black sesame and parmesan cheese.
7. Pipe in 80g portions and sprinkle with parmesan cheese.
8. Bake in 180°C for 25-30 minutes.