Cranberry Mochi
by Gemini Zhuo
Favorite
Difficulty
Easy
Time
30m
Serving
3
Sweet and sour milk savory snacks!
1. The above formula is suitable for 20 cups of small boundless non-stick bakeware in the school cabinet. Prepare the ingredients in the formula. "The butter melts before the heat insulation water"
2. Except for the butter, stir all the ingredients well. "You can also use a bread machine to stir."
3. I found manual mixing to be "painful" because the dough is very sticky. A spatula can be used for this step.
4. Stir well and add butter.
5. Continue to stir evenly. Here I can feel the stickiness and fineness of the dough when I stir it by hand.
6. The palm of your hand can be properly touched with some oil and it will not stick to your hand. It is probably a circle.
7. Preheat the oven to 170 degrees, the bottom layer, for 30 minutes. ``Generally, just put it in the middle.''
8. Quietly observe the dough expansion...
9. Don't open the box and watch it in the middle. It's similar to puffs, improper operation, easy to retract, concave bottom! There is a temperature difference in the oven, observe the coloring situation, and adjust the temperature appropriately! (I opened the oven once before, and the two outermost ones were obviously deflated.)
10. Finished picture.
11. Finished picture.
12. Finished picture.
Tips:When making mochi, it should be noted that you can't open the box halfway through, and the batter should be stirred fully and evenly, or it will not easily cause the recessed bottom to shrink. Secondly, adjust the temperature appropriately according to your own oven. Generally, you can put it in the middle.
For the second time, I used a bread machine. The first time I mixed it for 10 minutes, I added the butter for another 10 minutes, and the effect was good.
