Mochi Cookies
1.
The mochi filling part (accessory part) except the jujube puree and corn oil part is mixed and stirred evenly, and steamed in the pot for about 15 minutes, the specific time is adjusted according to the actual situation, and it is steamed (just insert the chopsticks without stickiness)
2.
Butter cut into small pieces to soften
3.
Weigh milk, whipped cream, sugar (warm the milk and whipped cream in advance)
4.
Add butter and sugar and beat until fluffy
5.
Add milk whipped cream in portions, fully blended, swelled in volume and whitish in color
6.
Sift in low powder and cocoa powder and mix well
7.
Let the steamed mochi and let it cool until it’s not hot, then add corn oil and knead it well.
8.
Take a small piece of mochi and wrap it in the jujube puree, close the mouth and round it
9.
Wrap the cookie part on the outside, round and flatten
10.
Preheat the oven, heat up to 180 degrees, lower the heat to 160 degrees, about 20 minutes, let cool and store in a sealed container and eat as soon as possible
Tips:
Butter should be softened, not melted. Whipped cream and milk are warmed to prevent insufficient fusion and separation of oil and water during whipping.
The specific baking time should be based on the actual situation of my own oven. What I made is twice the amount of the recipe. The jujube paste inside can be replaced by red beans and other fillings. The filling of mochi is about 22g. Don't be greedy for filling. If there is too much material, it will not be easy to wrap the cookie part on the outside, and the better-looking ones can also be embossed on the surface.
