Mochi bread is a Korean delicacy that's been made popular in the last decade. I tasted one a few years back, and it completely blew my mind. The thing about this bread is that it's not like regular bread. Instead, you get a crispy exterior with a chewy centre.

I have thought about a great flavour that will go along well with the texture of mochi bread for the recipes. After some brainstorming, I have decided to make Oreo mochi bread!

This recipe is different from a typical bread or mochi. It will use mostly tapioca flour instead of full bread flour or glutinous rice flour, and there's no yeast involved. Another difference is that we will be using the choux method. As regular bread is done by mixing everything and kneading, this recipe is done by cooking down the dough just like making a choux.

The shape of the Oreo mochi bread is similar to bread buns but they’re particularly smaller in size. The flavour is not too sweet and more subtle like mochi. This is great for an afternoon snack. Since they’re not too sweet, you might want to pair them with some jams or other toppings.

I hope you guys will enjoy making and eating this oreo mochi bread recipe!

Additional notes*

1. When adding the egg, sometimes you need to look for a more ribbon consistency. The amount is only a footnote, you might want to reduce the amount or add more, depending on the batter itself since it varies all the time.
2. Using a whisk reduces the amount of lumps in your dough.
3. Cooling down in the oven helps with recipes that are prone to shrinking.
4. It’s fine if your oven does not have a light function.
5. By using Oreo powder, it adds a more milky and creamy flavour to the bread.