#aca烤明星大赛# Mochi Cocoa Soft Cookies
1.
First make mochi filling, water mill glutinous rice flour, corn starch, and sugar mix.
2.
Add pure milk and stir to blend completely.
3.
Sift into a bowl.
4.
Steam in a steamer on high heat for about 25 minutes, and steam until it is completely solidified.
5.
After the steamed mochi is at room temperature, add softened butter.
6.
Knead it with your hands until the butter is completely integrated, and put it in the refrigerator for later use.
7.
Soften the butter with fine sugar.
8.
. Beat until the butter turns white.
9.
Add the beaten egg liquid in portions.
10.
Add the whipped cream and beat until fully incorporated.
11.
Sift in powdered materials.
12.
Mix the dough with a spatula.
13.
Take 20 grams of dough and slightly flatten it.
14.
Pack about 10 grams of mochi filling.
15.
Tighten your mouth, keep your hands firmly together.
16.
Place it in the baking tray and press it slightly to print out the pattern. Don’t engrave the pattern too deeply. If it becomes deep, it will break when it is baked and expanded.
17.
Preheat the oven in advance, and bake the middle layer at 170 degrees for 15 minutes.
18.
I really like mochi filling.
19.
Finished picture
Tips:
The dough of the cookie should not be too dry. Adjust it according to the degree. If it is too dry, the dough will easily crack. Also, the temperature should not be too high or the test time is long. These are the reasons for the cracking of the cookie.
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