#蛋美食#casda Popping Mochi

Name: #蛋美食#casda Popping Mochi
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs yolk; 150g milk; 17g Caster sugar; 10g Low-gluten flour; 5g corn starch; 7g butter; 100g Mochi Premix; 20g Whole egg liquid; 1g salt

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

Seeing a popping mochi, I was attracted to him at once. When I was tossing mochi, I also thought about this kind of heart-wrapped mochi, but the idea at that time was to wrap the filling in the dough and bake it. As a result, the popping mochi really burst. In the oven, it exploded horribly and ended in failure.
This popping mochi is like puffs, which are baked before filling. As long as the capacity of the mochi holes is not exceeded, the effect will be very good. This idea is good. When baking, use the temperature reference provided on the mochi powder package. It seems pretty good too. It just seems thicker at the bottom. "

Ingredients

#蛋美食#casda Popping Mochi

1. Custard sauce: 2 egg yolks, 150 grams of milk, 17 grams of caster sugar, 10 grams of low-gluten flour, 5 grams of corn starch, 7 grams of butter

2. Pour the egg yolks and sugar into a large bowl and mix well.

3. Sift in low-gluten flour and mix well.

4. The milk is heated to a boil,

5. While stirring, slowly pour into the egg yolk paste,

6. Pour back into the pot, heat on low heat, and stir constantly until thick.

7. Turn off the heat, add the butter, and stir evenly while it is hot.

8. Let cool and refrigerate for later use.

9. Mochi: 100 grams of mochi mixed powder, 20 grams of egg liquid, 40 grams of milk, 20 grams of butter, 1 gram of salt

10. Pour the milk and egg liquid into the pot together, stir evenly,

11. Heat over water to warm,

12. While stirring, pour into the mochi powder, stir until there is no dry powder,

13. Add butter,

14. Knead into a smooth dough,

15. Divide into 10 equal parts, round them, and place them on a baking tray.

16. Put it in the oven, middle level, upper heat 180 degrees, lower heat 160 degrees, bake for about 25 minutes,

17. The surface is crispy, out of the oven and let cool.

18. Put the custard sauce into the piping bag with round mouth and flower mouth.

19. Pick a hole in the bottom of the mochi, stick it into the mouth of the flower, and squeeze the filling.

20. Ready to eat.

Tips:
When heating the custard sauce, keep stirring to avoid lumps and affect the taste.
The size of the mochi can be adjusted at will, and the baking time and firepower need to be adjusted according to the actual situation.