Brushed Mochi Salty Sweet Crisp
1.
Pour all the ingredients of the water and oil leather into the basin and mix
2.
Then use Dongling's 1352AE-3C bread maker's kneading program, kneading the dough for 15 minutes, and the film can be pulled out. Cover the dough with plastic wrap and put it in the refrigerator to relax for 30 minutes
3.
Pour the 2 ingredients of the shortbread into the basin
4.
Mix into a dough and put it in the refrigerator to relax
5.
Drain the water and cut the green onions into chopped green onions, place them on a baking tray, and bake them in a Dongling K40C oven at 100 degrees for about 8 minutes. Stir-fry the peanuts in a wok, remove the coat, and crush them with a rolling pin, or crush them with your hands. Mix all the ingredients of the filling together, divide into 23 grams each, knead round and set aside
6.
Mix the ingredients of mochi (except the butter), pour it into the plate, close the lid, boil the water, and steam on high heat for about 15 minutes
7.
Stir the steamed mochi with chopsticks, add butter while hot, knead until the butter is completely absorbed, divide into 7 grams each, cover with plastic wrap to prevent air drying. There will be a little surplus of mochi made with this amount
8.
Press the sweet and salty filling into a bowl and put mochi
9.
Close up and round
10.
The loosened water oil skin and shortbread are divided into 15 parts, the water oil skin is flattened, and the shortbread is put on
11.
Close up, close down, relax for 15 minutes
12.
Roll it into an oval shape, turn it over, roll it up again, with the mouth facing upwards (left to right in the picture), and relax for 15 minutes
13.
Squeeze the dough with the palm of your hand, roll it out into a tongue shape, roll it up, and relax for 15 minutes
14.
Press the middle of the noodle roll with your thumb to make the noodle roll in half
15.
Roll out into a circle, put the filling
16.
Close your mouth with a tiger's mouth
17.
Put it on a non-stick baking pan after making it, brush the surface with egg yolk liquid, and dip it with white sesame seeds
18.
Put it in the Dongling K40C oven which has been preheated 180 degrees, and bake for about 25 minutes.
Tips:
The prepared crisps are eaten while they are hot, and the drawing effect is the most obvious. After cooling, put it in an airtight box and store it for two days. The mochi is still soft. As time goes on, the mochi will harden, which will affect the taste.
