250g tapioca flour/starch (same thing just different name).Makes ~20-22 balls/cookies (trust me, these disappear fast! they’re also great for sharing :)) Gluten-free too! So on days when I’m stressed, but want a semi-healthy dessert/tea break snack (they pair so well with coffee!) these are great to whip up! Enjoy while warm for the best experience □ Left: mochi cookie dough, Right: mochi ball doughĪnother note on that, the cookie version was shaped nicely into rounds and flattened slightly, while the ball version was just dolloped, similar to the prep for cheese/green tea mochi. This is because half the amount of chocolate has been melted in and the other half is chopped, contributing to a denser, softer and sweeter crumb (pics of the dough look more glossy i feel) – as opposed to in the ball form where the chopped chocolate bites will be sweet (does this make sense?) i guess i mean that the overall crumb of the cookie is sweeter, but don’t be fooled the total amount of chocolate is the same ^^ The main difference between cookies and balls is in the height: the cookies are more squat and the crumb is gooey-er. Crispy outside with the chewy mochi-mochi centre studded with pockets of melted chocolate… Chocolate mochi balls It’s not too sweet, making it more of an “adult” dessert that one can eat in the afternoon without a sugar crash. The texture is really similar to the cheese mochi/green tea ones. Luckily, the recipe for both is the same, but it really just comes down to how you shape it and at which point you incorporate the chocolate. You can definitely make 12 rolls instead of 8, just adjust the baking time for less.What form of mochi do you prefer? Cookies or semi-bread balls? I guess the scientifically correct question would be: how would you like the surface area to volume ratio to be? More crunchy shell or more gooey chewy centre? Chocolate Mochi cookies When you flip the sticky buns over all the caramel sauce covers the edges of them. You can see in my pictures after they are done baking there is still some room around the edges. Place them down into the caramel pecan sauce and let them rise again. I like to use sewing thread to cut the cinnamon rolls. Flouring your surface first, so the dough does not stick when you roll. I like to let it rise until it's almost to the top of my bowl.Īt that point you roll the dough out. Letting the dough rise until it's double is always standard. What you don't want is dough that's overly dry, mixed with too much flour. Things like this can change the outcome, so feel the dough. You'll have to use your hands to feel the dough.Ī recipe can tell you to add so much flour, but maybe one person making it is heavy handed and the other is not. Getting the wet to dry ingredient ratio just right. The texture of your dough should be very soft and pliable but not tacky. Good sticky buns start out with good dough. Then once they are out of the oven you flip it over and all that dreamy sauce pours over the entire roll. When you bake them the dough melds into that caramel and pecan mixture. You place the sliced pieces of dough with one swirled side down. The caramel sauce is laid down as the very first layer in the bottom of your baking pan. But in the end, it's worth every minute.Īs soon as fall shows up, those first glimmers of cool weather, it's like an inherent need to make sticky buns.ĭreary day, big cozy sweater, fluffy socks and sticky buns. Sticky buns are a labor of love and they take time. Like these maple cream cheese cinnamon rolls or pumpkin cream cheese cinnamon rolls. We don't make sticky buns or any type of roll in the cinnamon roll family because it's quick and easy. Soft swirls of buttery cinnamon lined dough, topped with a sticky caramel pecan sauce that is just too good. The name tells it all, these are big fat pecan sticky buns! This recipe makes 8 giant sticky buns, almost too big for your hand to hold. This recipe was first published on December 16, 2019. These maple pecan glazed scones are also a must make this winter! The brown sugar and cinnamon smells are so inviting and cozy. These pecan sticky buns are huge! Gooey and sticky soft caramel and pecans are swirled around fluffy cinnamon roll dough.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |