藍莓起司麻糬麵包【醬爆滋味】Blueberry Mochi Bread
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每個人都有獨特的審美觀，肥丁對「圓錄錄脹卜卜」的東西特別容易有好感，例如熊貓，連結婚對像也選了個體型不輸熊貓的熊貓先生。第一次遇上麻糬波波，就被深深吸引，原來不太喜歡吃起司點心，也開始容易接受。入口 QQ 的嚼勁，吃起來像麵包，但是一口一個不覺得膩。做法比麵包蛋糕還簡單，將所有材料拌勻，塑型，拿去烤就成了。
起司是最好補鈣營養食品之一，多得麻糬麵包，肥丁也可以不時補充鈣質。巿面上的麻糬麵包口味眾多，如果你喜歡抺茶、可可、紅豆等，以這份量為基礎再添加口味就 OK 啦，肥丁這次加入了時令醬果藍莓，想不到新鮮的藍莓和糯糯的麻糬麵包在質感上挺搭配的，藍莓加熱後果汁滲出，有點像吃醬爆丸子的感覺哩 ~
記得第一次購買麻糬麵包的店是日式麵包店，剛推出的時候，前面有「葡式」兩個字，蛋、起司、牛奶，的確有點像葡式。後來葡式二字不見了，變為芝士波波，QQ 波。在網上再瀏覽一下，台灣部落格稱為「韓國麵包」，大部份是有饀料的。也有人說是來自日裔巴西人帶回日本的，由於原「巴西麵包」的主材料 Tapioca Starch 木薯粉在日本並不普及，所以日本人以相似的澱粉，例如糯米粉或片粟粉 ( 即馬鈴薯粉 ) 代替，再 search “Brazil Cheese Bread”，果然找到很多相關的食譜，這麼好像說得通麻糬麵包在香港日式麵包店推出的時候，要用「葡式」來推廣 ( 葡萄牙也有一種相類似的食品 )，香港人對巴西的認識，除了足球，所知不多。不過以上只是肥丁的推測，純粹自娛 ~ 麻糬麵包的國藉之謎，留待有空才分解啦 ~
材料
- 糯米粉 Glutinous Rice Powder 110 g
- 樹薯粉 Tapioca Starch 15 g
- 帕馬森起司屑 Shredded Parmesan Cheese 25 g
- 岩鹽或海鹽 Himalayan Salt or Sea Salt 1/2 小匙
- 溶化無鹽奶油 Melted Unsalted Butter 35 g
- 雞蛋 Egg 55 g
- 牛奶 Milk 60 ml
- 新鮮藍莓 Blueberry 60 g ( 可以省略，也可以用藍莓乾、紅莓乾、堤子乾等代替 )
做法：
1、奶油放在碗中隔熱水溶化。將糯米粉、木薯粉混合過篩，放入大碗中，加入帕馬森起司及岩鹽混合均勻
2、雞蛋打散，放入已溶化的奶油，加入牛奶，拌勻，倒入粉類，用刮刀攪拌均勻，再搓成濕潤而光滑的麵糰，加入藍莓
3、預熱烤箱至 170°C將麵糰搓揉成圓柱狀，平均切成 20 份，每份約 16 g，搓成圓形，藍莓最好盡量不要外露，否則加熱時容易烤焦，放在已鋪烤盤布的烤盤上，每個麻糬麵包之間留空隙
4、送入烤箱以 160°C 烤約 20 分鐘，麻糬麵包稍微膨脹，表面略烤至金黃色即可。從烤箱取出，放在涼架上放涼，即可享用。剛出爐的藍莓很燙口，冷卻才入口唷 ~
小叮嚀
★ 麵糰越濕潤麻糬麵包越柔軟，如麵糰太濕沾手可撒上糯米粉作手粉之用
★ 如麵糰膨脹不起來，粉味重，試減 10 ml 牛奶，或增加糯米粉的份量
★ 麻糬麵包的保質期和麵包差不多，放在室溫太約 2 ~ 3 天內要食用完畢。因為沒有添加劑，第二天水份蒸發後開始變硬是正常現象，噴一些水然後回烤就可以了
★樹薯又稱木薯，木薯粉的英文名稱是 Tapioca Flour，不過有很多「生粉」也是用這個名稱的，購買時最好看產地，泰國出產的多為木薯 Cassava 或 菱角澱粉的混合 ( 菱角粉彈性沒那麼好 )。泰國或印尼商店有售。
★ 如果做出來的麻糬有未熟的口感，有可能是未烤熟，或者糯米粉的品質不好。試試換一個糯米粉的牌子。肥丁用三象牌/雙袋鼠牌糯米粉。
★ 帕馬森起司的介紹，大家可以看這篇：酪梨莎莎醬/起司脆片。
★ 所有新鮮的起司都可以代替帕馬森起司，例如 Mozzarella, Cheddar都是可以的，購買碎條的 ( Shredded ) 比較容易操作，不過其他起司水份比較多，和麵的時候要注意控制水份。肥丁選帕馬森起司，因為它水份較少，味道溫和。起司粉的水份已被抽乾了，保濕效果不好會使麻糬缺乏彈性及變硬。片裝起司含有很多添加劑，也不建議使用。
★ 麻糬的軟硬和用那一款起司無關，要看搓揉時的水份的掌握，還有入爐的溫度控制，如果烤的時間太長，水份蒸發掉也會變硬。每個烤箱的溫度和環境是有差異的，大家要自行調節時間和溫度
★ 配方沒有添加劑，放第二天變硬是正常現象。用噴霧器噴濕表面，放進烤箱 100°C 加熱 5 ~ 10 分鐘，可大致回覆柔軟
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Everyone has a unique sense of aesthetics. Feidin is particularly fond of things that are “round and plump,” such as pandas; even the partner she chose resembles a panda in physique. The first time she encountered Mochi Boba, she was deeply attracted and found herself more accepting of cheese snacks, which she used to dislike. The chewy texture is QQ, tasting like bread, but you don’t feel sick of it even if you have one after another. The preparation is simpler than that of bread or cakes; just mix all the ingredients, shape them, and bake them to perfection.
Cheese is one of the best calcium-rich foods, and mochi bread can also provide a calcium boost from time to time. There are many flavors of mochi bread available on the market, so if you like matcha, cocoa, red bean, etc., you can simply add those flavors to this base recipe. This time, I added seasonal sauce with blueberries, and surprisingly, fresh blueberries pair quite well with the chewy texture of mochi bread. When heated, the blueberries release their juice, giving a sensation similar to eating meatballs in sauce!
I remember the first time I bought mochi bread was at a Japanese bakery. When it was first launched, it had the words “Portuguese” in front of it, and indeed, with eggs, cheese, and milk, it resembled something Portuguese. Later, the term “Portuguese” disappeared, and it became known as cheese puff or QQ bun. Browsing online, I found a Taiwanese blog referring to it as “Korean bread,” most of which has fillings. Some also say it originated from Japanese Brazilians bringing it back to Japan. Since the main ingredient of the original “Brazilian bread,” tapioca starch, is not commonly used in Japan, the Japanese replaced it with similar starches, such as glutinous rice flour or cornstarch (which is potato starch). When I searched “Brazil Cheese Bread,” I indeed found many related recipes. It seems to make sense that when mochi bread was launched in Japanese bakeries in Hong Kong, it had to be promoted as “Portuguese” (as there is a similar food in Portugal). The Hong Kong people’s knowledge of Brazil, aside from football, is limited. However, the above is just Fat Ding’s speculation, purely for entertainment ~ the mystery of mochi bread‘s nationality will have to be unraveled when there is time ~
Ingredients
- Glutinous Rice Powder 110 g
- Tapioca Starch 15 g
- Shredded Parmesan Cheese 25 g
- Himalayan Salt or Sea Salt 1/2 tsp
- Melted Unsalted Butter 35 g
- Egg 55 g
- Full Cream Milk 60 ml
- Fresh Blueberry 60 g ( 可以省略，也可以用藍莓乾、紅莓乾、堤子乾等代替 )
Instructions
❶ Melt the cream in a bowl over a hot water bath. Sift together the glutinous rice flour and tapioca flour, then place them in a large bowl, adding the Parmesan cheese and mixing in the rock salt evenly.
❷ Beat the eggs, add them to the melted butter, pour in the milk, mix well, then add the dry ingredients and stir with a spatula until combined, knead into a moist and smooth dough, and fold in the blueberries.
❸ Preheat the oven to 170°C. Knead the dough into a cylindrical shape and cut it evenly into 20 pieces, with each piece weighing about 16 g. Roll them into round shapes, making sure the blueberries are mostly hidden to prevent burning during baking. Place them on a baking tray lined with parchment paper, leaving space between each mochi bread.
❹ Bake in the oven at 160°C for about 20 minutes until the mochi bread slightly puffs up and the surface turns a light golden brown. Remove from the oven and let cool on a rack before enjoying. The freshly baked blueberries are very hot, so let them cool before tasting!
Tips
- If the dough fails to rise, and has a strong flour taste, try reducing the milk by 10 ml, or increasing the amount of glutinous rice flour.
- Cassava, also known as manioc, has an English name for its flour called Tapioca Flour. However, many “starches” are also referred to by this name, so it’s best to check the origin when purchasing. The tapioca flour produced in Thailand is mostly a mix of cassava and water chestnut starch (the elasticity of water chestnut flour is not as good). It is available in Thai or Indonesian stores.
- If the made mochi has an undercooked texture, it could be due to insufficient cooking or poor-quality glutinous rice flour. Try switching to a different brand of glutinous rice flour. Fei Ding uses Three Elephants or Double Kangaroo brand glutinous rice flour.
- An introduction to Parmesan cheese can be found in this article: Avocado Salsa/ Cheese Crisps.
- All fresh cheese can substitute for Parmesan cheese, such as Mozzarella and Cheddar, and buying shredded cheese is easier to handle. However, other cheeses have higher moisture content, so it’s important to control the moisture when mixing with dough. The choice of Parmesan cheese is due to its lower moisture content and mild flavor. The moisture in cheese powder has been fully removed, and its poor moisture retention can result in the mochi lacking elasticity and becoming hard. Sliced cheese contains many additives and is also not recommended for use.
- The softness and hardness of the mochi are not related to the type of cheese used, but rather depend on the moisture control during the kneading process and the temperature control while baking. If the baking time is too long, the moisture will evaporate, causing it to harden. Each oven’s temperature and environment vary, so adjustments to time and temperature must be made by each individual.
- The formula does not contain additives, so it is normal for it to harden the next day. Spray the surface with water, then place it in an oven at 100°C for 5 to 10 minutes to restore its softness.
肥丁有擅於開發美食的天賦
熊貓先生不想成為熊貓也難啊！～
小咪
怪不得熊貓先生的減肥進度那麼慢啦 ~ T.T
材料很好備，今天下午看了這篇文章，馬上就在家試做，可是家裡的烤箱是很小的，無法調溫度的那種，所以把表面給烤的太乾了，不過內裡確實好吃，QQ的好有彈性，連挑食的老爸都吃了兩顆，感謝肥丁分享摟！！
Mic Wazowski
真好，這個麻糬波波簡單又好弄，難得你爸爸也愛吃 ﹗ 如果爐溫沒法調整，焗至成形後加入一張鋁箔紙，蓋在麻糬上面，阻止水份被進一步蒸乾，表面就不會太硬
這個蘋果米很喜歡吃耶
我自己也是喔
到百貨公司的麵包店
都會買個一包來吃
加入新鮮的藍莓肯定更美味
蘋果米
就是啊 ~
藍莓和 Cheese 的味道真的很相配
逛街有點肚餓時
吃一兩就剛剛好
請問55g雞蛋大概是幾多隻呢？
hi log
看你的蛋大小啦 ~ 糯米粉既然要用電子磅，量雞蛋也不能懶惰唷，還是用量的比較準確 ~
请问放液体进面粉时是不是要视乎粉类的吸水度而控制倒入量？因为我混好的面团非常软非常湿润，不像图片那样干爽，谢谢！
CreativeMing
是的，因為不同牌子的麵粉吸水度不一，如果麵糰非常濕軟，可酌量加少許糯米粉
期待已久的麻薯哟~~~~~~一直就只能在面包店才能看到吃到，现在能有方子，真谢谢谢谢肥丁丁哟，，，，好嗨森，要快点试做!
荣荣猪-蒜头
這方子和店賣的質感不點不同
比較彈 Q
希望你也喜歡
月巴丁，謝謝你的分享。我嘗試了這個食譜，但由於沒有藍莓，我取巧用巧克力豆……但出來的味道糯米粉的味道超重，但parmesan芝士的味道就欠奉，是我漏了什麼重要的步驟嗎？ 謝謝賜教～
魚仔
可能你的 Parmesan 芝士品質不夠好
可以試試增加芝士的份量至 45 ~ 55 g
用了芝士做材料，成功！謝謝！
是巴西的
巴西曾經被葡萄牙佔領過所以國語是葡萄牙語、周邊的國家則是講西班牙語、所以才會出現葡式。
這個麻糬在這裡有兩種、一種是這種的、另一種烤出來裡面是空心的、可以填入餡料的。
li jen chen
原來是這樣啊 ~
終於解開麻糬波波的國藉之謎啦
如果買不到木薯粉，可用什麼代替？謝謝！
試試用粟粉代替，不過質感有差別的
烤出来外边一咬都是面粉味 而且淡淡的：(
Liz
未夠熟啊 ~
我的烤破了 我只用了一顆小型蛋 是因為這樣嗎？
Vivian
有可能是麵糰太乾，或爐溫過高
請問一下綠茶味的應該怎麼做？加綠茶粉就行了嗎？
是的，加綠茶粉後麵糰可能較乾，可能要加牛奶調節濕度
終於見到麻薯的配方了.怎麼木有切面圖~請問外面賣的的麻薯預拌粉是什麽呀?
忘記了拍切面，見諒
每個店售買的麻薯預拌粉可不一樣啊，留意包裝看看
不過大部份都有泡打粉之類的無益添加劑
請問爲什麽選用脫脂牛奶呢
我家熊貓先生要控制體重，所以盡量採用低脂食材
如果想整朱古力味的話，我應該加朱古力粉同朱古力粒，定係要減糯米粉？
加入朱古力粉和粒後看看濕度，再適量加牛奶調節，不用減糯米粉
Thanks! 另外我頭先整完，個面冇咩金黃色仲好硬！同埋焗時好大陣酥味，但焗完就有糯米粉味，係咪牛油有問題？
你是用新鮮芝士的嗎？
唔夠金黃色有糯米粉味即未熟，每個焗爐不一樣，溫度時間要自己調節。
你的麵糰的濕度也不夠，牛奶要多放一點
明白！等我再試吓先！
halo，如果不要用cheese，ok的吗？？
不用 cheese 就不是麻糬波波了
你好！為何我焗出了，變了空心，和裂縫很多
Kitty
可能爐溫上升得太急速，或溫度過高了
可以用芝士粉替代嗎?
Amy
不行啊 ~ 芝士粉沒有水份
Can use grated cheese?
shredded cheese 是美國的叫法，和 grated cheese 意思是一樣的
很高興認識你！
為什麼我的不夠圓！？我們的是扁扁的
還有是不是帕森瑪芝士比較咸？！我感覺比較咸了一點，另外是我出的效果不夠QQ！感謝解答
配方的鹹味來自鹽，並非帕森瑪芝士。除非你用芝士粉。
如果你用餐桌鹽是會比較鹹的。鹹味請自行調較。
你的不夠Q 又扁扁的，有可能是麵糰濕度不對，或者是烤的溫度不夠，導致無法順利膨脹
對呀，我是用餐桌鹽，怪不得會咸了一點！我的麵糰是很沾手的，那我如何解決好？謝謝解答
多一點糯米粉，但不能太多
謝謝你的解答，我下次再試試，thanks
好像很好吃，可是没烤箱
請問肥丁, 雞旦要55G, 等如幾多隻雞旦?????
肥winwin, 1 隻連殼中蛋約 50 g，一定要量得準確
Pingback: 【阿茂整餅】藍莓芝士麻糬波波 | more Blogger - Yuki Lo
為什麼我烤完當天吃還不錯 但放盒子裏過夜 整顆就硬掉了？先謝謝您的回答
因為沒有添加劑，文章裏面有介紹如何把硬掉的變軟
Pingback: 一口芝士麻糬波波 Cheesy Mochi Balls | 找着网
我跟了食譜整左 但裡面既實感好似唔熟
man,
試試換另一個牌子的糯米粉
Pingback: 起司(芝士)脆條【酥脆可口】Cheese Straw
肥丁師傅~~~如果買晤到木薯粉,可以用其他粉代替嗎???
看看文章內容吧
生粉就系木薯粉???因為我晤識啊…
不一定，最好看成份，如你住在外國，看英文比較準確，木薯粉 Tapioca Flour
okok,又再一次多謝肥丁師傅
请问我用pizza cheese(Cheddar & Mozzarella Cheeses)，烤出来就完全是个小面球，一点都不Q是什么原因啊？牛奶大概放了不到60ML，其余都按照你的配方。
多謝食譜分享,剛製作了味道很好,可是用新鮮的藍莓在焗的時候都爆了汁,麻糬的底都濕了。沒加藍莓的都很好。
为什么我的麻糬波波怎么烤都不会熟呢，里面湿湿的
試試減少液體的份量
請問可以不加芝士嗎？
不加起司是另一種做法了
肥丁小姐好，謝謝你的食譜和暢盡介紹！我早前有跟你學做雞粉呢！想請問一下我的麵團麵無法成球狀，像曲奇麵團/muffin麵團多點，是太多奶/牛油了嗎？還是木薯粉牌子問題？謝謝你的幫忙。祝日子過得開心快樂！
麵糰無法成球，可能是液體的部份不夠，可試試再加一點
還是不行，換一種木薯粉也可行
Really enjoy reading the history/country of origin of this bread. Found one that’s called Baked Cuñapé (Bolivian Bread) online..popular in south america