Milk Mochi

Name: Milk Mochi
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 22g All-purpose flour; 13g Water mill glutinous rice flour; 75g Cassava starch; 125g milk; 30g Egg liquid; 30g Sugar; 2g salt; 35g Corn oil; 15g Black sesame

by Eyebrow

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

My daughter wants to eat mochi bread, and I promised to make it for her. I am finally free today, so let’s go.
I found a cookbook from a kitchen mate, and made it according to the square. The finished product is very beautiful, the round one is not collapsed, the outer shell is hard and brittle, and the inside is big hollow. It stands to reason that I should be happy for a successful one, but I don't like the taste very much. I wanted something crispy on the outside and sticky on the inside, so I decided to make it again.
However, the ingredients are not enough. All-purpose flour is only 22 grams, tapioca starch is also only 75 grams, and half of the egg is there, which is about 25 grams visually. It is the experiment anyway, no matter what! The medium powder is not enough to make up with glutinous rice flour, the egg liquid is not enough to add a drop of water, the cassava flour is not enough, I wanted to use potato flour, but later I found that 75 grams of cassava flour mixed into the batter is already not sticky, so I didn’t mess around...
In the end, it was baked out of my surprise. It was crispy on the outside and waxy on the inside. QQ was soft and soft. Although it was not hollow, I liked it and my daughter liked it. Just record this, in case you want to do it next time.

Ingredients

Milk Mochi

1. Mix glutinous rice flour and all-purpose flour evenly.

2. Heat milk, oil, sugar, and salt together on a low heat to 80°C and turn off the heat.

3. Add glutinous rice flour and all-purpose flour and stir evenly into a paste. Add tapioca starch in portions.

4. Stir it with a spatula or knead it with your hands to form a dough.

5. Add about 30 grams of egg liquid in two batches, stirring each time until the batter completely absorbs the egg liquid, and then add another time.

6. Stir until the spatula picks up the batter and the batter hangs down into an inverted triangle. Be patient with this step. The batter looks very thick at first. Do not add liquid. Let it sit for a while and the inverted triangle state will come.

7. Add black sesame seeds and stir well.

8. Put it into a piping bag and squeeze it into a ping-pong ball-sized batter on a baking sheet padded with tarpaulin, with a certain distance between the batters. Dip your fingers in water and press the small tips

9. Preheat the oven up and down at 200°C in advance, put it in the middle layer and bake at 200°C for 20 minutes, turn to 180°C for 5-10 minutes, and simmer for 6 minutes.

10. QQ is soft, crispy on the outside and waxy on the inside, very delicious.

11. Normalized organic pure milk without hormones and zero added

Tips:
1. My formula is not hollow or not too hollow. If you want a big hollow one, add more egg liquid, please refer to the puff batter inverted triangle state.
2. The baking temperature can also refer to the puffs. The principle is similar to that of the puffs. First, the high temperature allows the moisture to vaporize and expand, and then lower the temperature to shape it. Therefore, the temperature and time should be adjusted according to your own oven temperament.
3. The size of the extruded batter also affects the baking temperature and time.
4. If you don't want to use a piping bag, you can also use a spoon to scoop it, and finally use your fingers to stick water to make it into a spherical shape.