Popping Mochi
1.
Chop the chocolate and put it in an egg-beater (if you are impatient, put it in a bag and break it with a rolling pin or hammer)
2.
Pour the whipped cream into the milk pan, add the caster sugar, and heat it to a boil on low heat
3.
Pour the cooked cream on the chocolate and stir until evenly
4.
After cooling, put it in the refrigerator for more than 5 hours, preferably overnight (the best temperature is ice to 4 degrees Celsius)
5.
Prepare all the ingredients for mochi
6.
Except butter, mix other ingredients with chopsticks and mix well
7.
Add butter that has been softened at room temperature
8.
Knead until the butter is completely absorbed and the dough is roughly smooth (the dough is sticky, be sure to wear disposable gloves)
9.
Divide into small doughs of 18 grams each, knead round and place in a baking tray, let stand for 20 minutes. Mochi will grow up a lot during baking, so make sure to leave enough space between the dough
10.
The oven is 170 degrees, the middle layer is heated up and down, 35 minutes (the temperature and time should be adjusted according to your own oven)
11.
Out of the oven to cool
12.
Take out the refrigerated chocolate cream and beat it to 9 minutes. The finished cream should be thick, light and smooth.
13.
Put it in a piping bag (the piping mouth can be a small round mouth or a special piping mouth for puffs)
14.
Squeeze the butter from the bottom of the mochi
15.
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18.
Tips:
1. It is recommended to use more than 50% dark chocolate
2. If the room temperature when whisking the chocolate cream is higher than 15 degrees, please use ice cubes to whisk
3. After the successful mochi is baked, it should not collapse or dent the bottom, otherwise it will not be fully cooked and the temperature or time is not enough.
4. You can also add cocoa powder or matcha powder according to personal preference to make cocoa or matcha-flavored mochi.
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