Korean Cheese Bread
Soft and chewy Korean Cheese Bread made with tapioca starch and cheddar cheese, filled with chocolate, green tea, or beetroot cream using Ken Lactea 35% and Rich’s Bettercreme for smooth, stable results.
SERVES 8
DIFFICULTY Medium
Mochi Cheese Bread
A1
| 240g | Tapioca Starch |
| 50g | Sugar |
| 1g | Salt |
| 110g | Eggs |
| 50g | Ken Lactea 35% |
| 130g | Water |
| 80g | Cooking Oil |
| 100g | Cheddar Cheese (Shredded) |
Chocolate Creme
B1
| 100g | Ken Lactea 35% |
| 50g | Couverture Chocolate |
B2
| 300g | Rich's Bettercreme |
Green Tea Filling
C1
| 100g | Ken Lactea 35% |
| 10g | Green Tea Powder |
C2
| 300g | Rich's Bettercreme |
Beetroot Filling
D1
| 100g | Ken Lactea 35% |
| 10g | Beetroot Powder |
D2
| 300g | Rich's Bettercreme |
Mochi Cheese Bread
- Mix all A1 ingredients by hand blender until smooth, rest for 30 mins.
- Pour 50 gm batter into each mould.
- Baking Temperature: Top and Bottom Heat 170°C (Convection Oven)
- Baking time: 30 mins
Chocolate Creme
- Heat up Ken Lactea 35% until 50°C, add in chocolate and mix well.
- Whip Rich's Bettercreme until 60% soft peak, fold in B1 mixture until well combined. Pipe filling into bread and serve.
Green Tea Filling
- Heat up Ken Lactea 35% until 50°C, add in green tea powder and mix well.
- Whip Rich's Bettercreme until 60% soft peak, fold in C1 mixture until combined. Pipe filling into bread and serve.
Beetroot Filling
- Heat up Ken Lactea 35% until 50°C, add in beetroot powder and mix well.
- Whip Rich's Bettercreme until 60% soft peak, fold in D1 mixture until combined. Pipe filling into bread and serve.
