Q Bomb Overnight Not Hard Mochi Filling
1.
Weigh all the powders, white sugar, here is one more thing, white sugar can put 25 to 30 grams, I don’t like to eat too sweet, so I put 25 grams every time, and then pour milk
2.
Except butter, all other ingredients are in the basin, let stand for 5 minutes
3.
Press and mix with a rubber spatula. The main reason is that there are no dry powder particles, so that the mochi will be fine.
4.
Even the slurry needs to stand for 6 minutes
5.
Cover with plastic wrap and steam in a pot on cold water. After the water is boiled, turn to medium and low heat and continue for 16 to 20 minutes.
6.
The steamed mochi is solidified. After the steamed mochi is taken out, put in the butter block, the butter will slowly melt
7.
Use a rubber spatula to mix the butter liquid with the mochi evenly
8.
Put on disposable gloves and knead the mochi balls while it is hot. It's a bit hot, so you need to knead a few times and mix with a silicone spatula
9.
Put the kneaded mochi balls into the fresh-keeping bag and continue kneading until it is cool.
10.
Look at the viscosity, the stickiness, the sweetness, healthy and delicious
11.
The finished product is about 260 grams
12.
You can make the stuffing when it is cold. Wear gloves throughout the process. You can also roll into long strips. Roll on the cooked glutinous rice flour. Cut into pieces and eat. It won’t be hard overnight. Let’s make it.
13.
It’s more delicious to make egg yolk pastry with mochi!
