Jam Filled Small Cakes
by I love baking
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Put the milk, glutinous rice flour, icing sugar, and corn starch in the pot in sequence, and stir until there is no dry powder.
2. Cover with plastic wrap and steam for 20 minutes. After the mochi dough is heated, add butter.
3. Put on gloves and stir evenly, so that the dough and butter are fully absorbed, and put in the refrigerator for later use.
4. Divide the frozen mochi into 10 grams each.
5. Squeeze the mochi balls with your hands, put 5 grams of strawberry filling in each bag, close and round for later use.
6. Each pack contains 3 grams of chocolate, rounded up and set aside.
7. Then make the cake part, soak the butterfly pea flower in water, and take 30 g of butterfly pea flower water.
8. Mix the butterfly pea flower water, soybean oil and a part of sugar. Stir until the sugar dissolves.
9. Add egg yolk and stir until uniform.
10. Add the sifted low-gluten flour and stir until smooth and no particles.
11. Put the egg whites and caster sugar together, refrigerate for 10 minutes, and beat with an electric whisk until moist foaming.
12. Take one-third of the meringue, mix with the egg yolk paste, and mix well.
13. Pour the evenly mixed batter into the meringue, mix and stir until there are no particles.
14. Put the batter into the piping bag for later use.
15. Squeeze the batter into half of the mold.
16. Put in the mochi balls.
17. Continue to pour the batter into the mold until it is 80% full, and shake it lightly.
18. Preheat the oven in advance, heat up and down at 160 degrees, and bake for 30 minutes.
19. Baked.
