Black Wolfberry Pumpkin Mochi Soft European
by Food·Color
Favorite
1
Difficulty
Easy
Time
2h
Serving
2
There used to be a pack of black goji berries, but I didn't expect it could be used to conjure all kinds of tricks, but in the end it was broken. This time, I met Xi Niu black wolfberry and I couldn't miss it again. Let's have a black wolfberry mochi Ruanou, which happens to be a ready-made recipe, but the fillings are arbitrarily deleted according to their own materials and preferences.
Mix the noodles with the deep purple water soaked with black wolfberry, and the dough turns into a beautiful purple. However, after fermentation and baking, the purple eventually turned into a very light purple red. If there is no color, probably no one will question it.
Regarding the filling, I rolled over various ideas, and finally decided to buy a pumpkin. Whether for white dough or purple dough, the golden color of pumpkin will be very eye-catching. As for the mochi, after a long time, I can finally realize it here. However, this mochi is not the usual way of making mochi. For lazy people, I have long thought of the two experiments on saving mochi. One is to use the ready-made Xuemei Niang powder to replace the usual mochi. You only need to rinse it with boiling water and knead it into a dough, which saves time and time compared to steaming with glutinous rice flour. It just happens to be able to get rid of the little remaining Xuemei Niang fan. The final effect seems to be very good, but in comparison, Xue Mei Niang's mochi seems to be more moist and soft, with less Q-jin.
The soaked black wolfberry can be kneaded into the dough, but in the end it was decided to put it in the filling. The golden color of pumpkin, the deep purple of black wolfberry, and the white of Xuemei Niang, wrapped in pink or purple dough, it feels very rich.
In the end, the bread came out, and everything seemed to be ideal. . . . . "
Mix the noodles with the deep purple water soaked with black wolfberry, and the dough turns into a beautiful purple. However, after fermentation and baking, the purple eventually turned into a very light purple red. If there is no color, probably no one will question it.
Regarding the filling, I rolled over various ideas, and finally decided to buy a pumpkin. Whether for white dough or purple dough, the golden color of pumpkin will be very eye-catching. As for the mochi, after a long time, I can finally realize it here. However, this mochi is not the usual way of making mochi. For lazy people, I have long thought of the two experiments on saving mochi. One is to use the ready-made Xuemei Niang powder to replace the usual mochi. You only need to rinse it with boiling water and knead it into a dough, which saves time and time compared to steaming with glutinous rice flour. It just happens to be able to get rid of the little remaining Xuemei Niang fan. The final effect seems to be very good, but in comparison, Xue Mei Niang's mochi seems to be more moist and soft, with less Q-jin.
The soaked black wolfberry can be kneaded into the dough, but in the end it was decided to put it in the filling. The golden color of pumpkin, the deep purple of black wolfberry, and the white of Xuemei Niang, wrapped in pink or purple dough, it feels very rich.
In the end, the bread came out, and everything seemed to be ideal. . . . . "
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