Pork Floss Mochi Bun

Name: Pork Floss Mochi Bun
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 1 egg; 75g water; 40g butter; 10g Caster sugar; 200g Mochi mixed powder; 50g Pork floss; 6 pcs Salted egg yolk

by Food Research Institute

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

Mochi has become very popular at some point in time. Whether it's egg yolk crisp or soft ouli, some mochi will be added to increase the texture of Q-bomb. The mochi bun is not as simple as mochi. It is a shell made of tapioca starch, flour, etc., which is just baked and crispy and hard. One bite makes the Q bombs chewy, and the middle is fluffy and tough. If Add some pork floss and salted egg yolk to make the taste even more enjoyable.

Ingredients

Pork Floss Mochi Bun

1. Prepare all materials

2. Mix the eggs, sugar and water evenly

3. Add mochi mixed powder and stir into a dough

4. Put the butter cube into a microwave oven to melt into liquid, add it to the dough, and knead it into a smooth ball

5. Divide the dough into 15 parts and knead them into small balls

6. Put the salted egg yolk into the steamer to steam, press into a puree, add the pork floss and mix well, roll the divided dough flat and wrap the salted egg yolk floss, close the mouth, and round

7. Bake at 160°C for 35 minutes after preheating in the oven, and eat it after being cooled down from the oven

Tips:
1. It must be cooled to achieve the crispy shell and the toughness of the inside.
2. Remember not to eat as soon as it is out of the oven, because although the surface layer has cooled slightly, there is still a lot of heat inside, which will burn your mouth if you are not careful.
3. The mochi buns will become larger than the dough after they are baked. The dough inside will be fluffy by the air, and it will taste very chewy.