Chewy and Savory Homemade Cheese Sticks
Recreating Paris Baguette’s Mochi Mochi Cheese Sticks: A Home Baking Recipe
I was once addicted to Paris Baguette’s Mochi Mochi Cheese Sticks, and today I decided to recreate that unique taste and chewy texture at home. Although tapioca starch is usually required, which can be hard to find, I’ve used glutinous rice flour to mimic its signature chewiness. Enjoy these delightful homemade cheese sticks bursting with chewiness and savory flavor!
Dough Ingredients- 250g glutinous rice flour
- 15g bread flour
- 5g baking powder
- 4g salt
- 35g sugar
- 5g oligodang (or corn syrup)
- 5g grapeseed oil
- 1 large egg (room temperature)
- 55g butter (room temperature, softened)
- 95g hot milk
Cooking Instructions
Step 1
In a large bowl, combine the glutinous rice flour, bread flour, baking powder, salt, and sugar. Sifting these dry ingredients will result in a smoother dough. Mix them thoroughly with your hands until well combined.
Step 2
Add the softened butter (ensure it’s at room temperature) and the egg to the bowl with the dry ingredients. Make sure the butter is soft enough to incorporate easily.
Step 3
Pour in the grapeseed oil (or other neutral vegetable oil) and mix everything together. Use a spatula or your hands to bring the ingredients together into a cohesive mass.
Step 4
Heat the milk until it’s just about to boil. Gradually pour the hot milk into the dough mixture while mixing to create an ‘ik-banjuk’ (scalded dough). Add the milk slowly, adjusting the amount based on the dough’s consistency. The hot milk helps to gelatinize the starches, contributing to the chewy texture.
Step 5
Knead the dough for about 5 minutes. It might seem sticky at first, but as you knead, it will develop a chewy elasticity characteristic of glutinous rice dough. You don’t need to over-knead, but this step is crucial for achieving that desired chewy texture.
Step 6
Once the dough has come together, tear or cut the cheddar cheese slices into bite-sized pieces and add them to the dough. Add the mozzarella cheese as well. Gently knead the dough again to distribute the cheese evenly without breaking it down too much.
Step 7
Mix the cheese into the dough until it’s dispersed throughout. Be careful not to overwork the dough at this stage, as it can cause the cheese to become mushy. Divide the dough into 14 to 15 equal portions. Each portion should weigh around 30-35g.
Step 8
Line a baking sheet with parchment paper. Take each portion of dough and roll it into a long, stick shape. Gently press and shape them to create uniform sticks. If the dough is too sticky, lightly oiling your hands can help.
Step 9
Bake in a preheated oven at 180°C (350°F) for 15 minutes. Baking time may vary slightly depending on your oven. They should turn golden brown on the outside while staying wonderfully chewy inside.
Step 10
These baked cheese sticks should have a satisfyingly chewy texture, similar to those made with tapioca starch. They offer a delightful contrast between a slightly crisp exterior and a soft, chewy interior.
Step 11
While not intensely flavored, their chewy texture and subtle cheese taste make them incredibly addictive. They are best enjoyed warm! These are perfect as a snack or even as a delightful accompaniment to drinks.
