why did my mochi deflate? lol sounded like a big sigh!
why did my mochi deflate? lol sounded like a big sigh!
by mcmcreate
32 Comments
stinkygigi
Don’t poke it next time just let it sit
FriendlyFreedom5923
It sounded so sad 😞
Embarrassed_Idea1962
Just let it rest and don’t poke it next time. You were on the right track
shtoop
Because life.
Solid-Feature-7678
You didn’t wait for it to cool so the starch could set.
Salsalover34
*stabs it with a fork* why did all the air go out?
AnyBookkeeper6093
Hey at least it didnt let out a puff of smoke
GrandJunctionMarmots
Stabs balloon.
Balloon deflates.
Suprised Pikachu.
“Why did my balloon deflate?”
Kocrachon
A lot of people have already touched on this, but baking is much closer to **chemistry** than general flavor experimentation.
A good example here is replacing milk with greek yogurt to “add protein.” In baking, **proteins are one of the most sensitive variables**, because they directly affect structure and texture. Proteins bind water, coagulate when heated, and can dramatically change how a batter sets.
Milk is mostly water with a small amount of protein and fat. Greek yogurt, on the other hand, is **far more concentrated**, much more acidic, and has a very different water-to-protein ratio. Swapping it 1:1 doesn’t just add protein, it changes hydration, acidity, and how the starches and eggs behave.
That’s why the result can end up dense, gummy, or oddly set, especially in something like butter mochi where texture is the whole point. If the goal is extra protein, it usually works better to adjust the recipe intentionally (small substitutions, dilution, or adding protein in a way the recipe can tolerate) rather than doing a straight replacement.
Realistic-Read1078
Ngl I got sad after the poke 😭😩
ronweasleisourking
Let it sit…..lol
nesnalica
Kaaarl.
Stabbing people kills them, Kaaarl.
MalevolentRhinoceros
Oh man, curse you for reminding me that butter mochi exists.
DeadrthanDead
This is not the mochi I remember. Also that deflation was downright comical 😂
fairydust_tm
This isn’t an answer to the mochi but another comment I saw on the thread. One of my favorite baking resources has been a blog called Handle the Heat.
The woman who bakes and shared the recipes has an instagram as well where she purposefully bakes things in two incorrect ways with only 1 variable and gives you so many photos of how your baked goods will look if that 1 variable is done wrong. For example, she shows what a basic cookie will turn out like if you use butter that’s too warm when mixed, butter that’s too cold when mixed, and butter that’s just right when mixed.
It’s super helpful to visually identify the problem and everything I’ve baked from her recipes have turned out great!
electromage
What do you do with a big chunk of mochi?
ISwiperGoSnipin_
Japanese-American here, can someone explain what this is? This isn’t any mochi I’ve ever heard of.
Holer60
Because you stuck a fork in it.. lol
turquoise_amethyst
Did anyone else turn up their volume to hear it??
forwardcommenter
I think it’s because you poked a hole in it and let the air out
adorableoddity
That looks delicious, OP! 😋
herrirgendjemand
I have actually been obsessed with butter mochi for the past month, making a bunch of variations.
I let my butter mochi sit for about an hour and havent had deflation issues. I would also recommend not subbing yogurt for milk until you get the hang of it
the air inside is still hot i’m assuming, and when gases are heated up they want to occupy a greater volume, so the pressure inside increases. when a hole is created that allows the hot gas to escape, it tends to rush out more than if it had been cooled.
you may be able to avoid this in the future by using other means to test whether or not it’s done. if you jiggle it slightly, the edges should be set and firm and it should have a slight jiggle in the center like set jello.
ReferenceNational976
Why did you deflate it?
Reikukaja
Obviously its very disappointed in you
OrangeClyde
I’m cackling at the deflation 😂😂😂😂
Cold_Idea_6070
it’s tired of you
Maximum_Lecture1557
**Came for the sigh
Did not disappoint!! I unmuted just to hear… And I DID!!! Awwwwwwe lil mochi
awesomedan24
Odd, same thing happened to my tire after I checked it with a knife
clewing1
r/ididnthaveeggs
They substituted yoghurt for milk.
Lazy-Introduction194
Because you pierced it with a fork lol
RipStackPaddywhack
Resting is an important part of the baking process.
32 Comments
Don’t poke it next time just let it sit
It sounded so sad 😞
Just let it rest and don’t poke it next time. You were on the right track
Because life.
You didn’t wait for it to cool so the starch could set.
*stabs it with a fork* why did all the air go out?
Hey at least it didnt let out a puff of smoke
Stabs balloon.
Balloon deflates.
Suprised Pikachu.
“Why did my balloon deflate?”
A lot of people have already touched on this, but baking is much closer to **chemistry** than general flavor experimentation.
A good example here is replacing milk with greek yogurt to “add protein.” In baking, **proteins are one of the most sensitive variables**, because they directly affect structure and texture. Proteins bind water, coagulate when heated, and can dramatically change how a batter sets.
Milk is mostly water with a small amount of protein and fat. Greek yogurt, on the other hand, is **far more concentrated**, much more acidic, and has a very different water-to-protein ratio. Swapping it 1:1 doesn’t just add protein, it changes hydration, acidity, and how the starches and eggs behave.
That’s why the result can end up dense, gummy, or oddly set, especially in something like butter mochi where texture is the whole point. If the goal is extra protein, it usually works better to adjust the recipe intentionally (small substitutions, dilution, or adding protein in a way the recipe can tolerate) rather than doing a straight replacement.
Ngl I got sad after the poke 😭😩
Let it sit…..lol
Kaaarl.
Stabbing people kills them, Kaaarl.
Oh man, curse you for reminding me that butter mochi exists.
This is not the mochi I remember. Also that deflation was downright comical 😂
This isn’t an answer to the mochi but another comment I saw on the thread. One of my favorite baking resources has been a blog called Handle the Heat.
The woman who bakes and shared the recipes has an instagram as well where she purposefully bakes things in two incorrect ways with only 1 variable and gives you so many photos of how your baked goods will look if that 1 variable is done wrong. For example, she shows what a basic cookie will turn out like if you use butter that’s too warm when mixed, butter that’s too cold when mixed, and butter that’s just right when mixed.
It’s super helpful to visually identify the problem and everything I’ve baked from her recipes have turned out great!
What do you do with a big chunk of mochi?
Japanese-American here, can someone explain what this is? This isn’t any mochi I’ve ever heard of.
Because you stuck a fork in it.. lol
Did anyone else turn up their volume to hear it??
I think it’s because you poked a hole in it and let the air out
That looks delicious, OP! 😋
I have actually been obsessed with butter mochi for the past month, making a bunch of variations.
I let my butter mochi sit for about an hour and havent had deflation issues. I would also recommend not subbing yogurt for milk until you get the hang of it
https://www.thekitchn.com/hawaiian-butter-mochi-recipe-23147549
This is what I have been using as inspiration
the air inside is still hot i’m assuming, and when gases are heated up they want to occupy a greater volume, so the pressure inside increases. when a hole is created that allows the hot gas to escape, it tends to rush out more than if it had been cooled.
you may be able to avoid this in the future by using other means to test whether or not it’s done. if you jiggle it slightly, the edges should be set and firm and it should have a slight jiggle in the center like set jello.
Why did you deflate it?
Obviously its very disappointed in you
I’m cackling at the deflation 😂😂😂😂
it’s tired of you
**Came for the sigh
Did not disappoint!! I unmuted just to hear… And I DID!!! Awwwwwwe lil mochi
Odd, same thing happened to my tire after I checked it with a knife
r/ididnthaveeggs
They substituted yoghurt for milk.
Because you pierced it with a fork lol
Resting is an important part of the baking process.