Mochi Baby
1.
Prepare the ingredients, put all the ingredients except butter into the cooking pot.
The batter absorbed water for a while and naturally became a heart shape haha.
2.
Let it stand for a few minutes, stir evenly with a spatula, and evenly press the small particles, then let it stand for a few minutes and mix well, so that the steamed mochi is basically free of dry powder and particles.
3.
Put it on the pot and steam it, then change to medium heat and continue steaming. The process is about 20 minutes. Basically, the batter is solidified.
4.
Take out the steamed mochi and immediately add the butter while it is hot. The butter will naturally melt when it touches the steamed batter.
5.
After the butter is completely melted, use a spatula to mix the mochi and butter evenly. Put on disposable gloves and knead the mochi batter while it is hot to fully absorb the butter. (Be careful in this step. The secret is to knead and stop. Hold back!!!) Then put the kneaded mochi into a fresh-keeping bag, continue to knead, let the mochi further fully blend with the butter.
6.
When the finished mochi is ready, the surface is smooth and round, whether it is eaten right away or as a filling, the taste is very good, and the key point is that it will not harden if refrigerated overnight. The finished product Figure 1 is ready to be cooled and portioned and ready to make bread Little Mochi Jun
Tips:
In fact, the method is very simple. The key is to knead the butter and mochi until fully absorbed after steaming. Of course, it will be a little hot. You can mix it with a spatula first, and then put on gloves and knead it in the basin. Put it into a fresh-keeping bag and continue to ravage it (poor little mochi^_^). Don’t be too heavy. The bag will break. Basically, it is a process from hot hands to non-hot. This kind of mochi is made and put a few The texture of the sky is as soft as the fresh one.
