Name: Raspberry Mochi Soft Cookies
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 25g Glutinous rice flour (mochi); 40g Light cream; 5g Corn starch (mochi); 15g Caster sugar (mochi); 15g Raspberry powder (mochi); 5g Butter (mochi); 70g Milk (mochi); 100g Low-gluten flour; 50g butter; 30g Caster sugar; 2 drops Red pigment

Raspberry Mochi Soft Cookies

1. Mix of glutinous rice flour, corn starch, raspberry flour, and fine sugar

2. Add melted butter and milk

3. Stir evenly until there are no powder particles, cover with plastic wrap

4. Put it in the microwave oven on medium-high heat for 1 minute, then take it out and stir, then cover with plastic wrap and put it in the microwave oven for half a minute, take it out and set aside for later use

5. The butter is softened at room temperature, then add fine sugar and beat evenly

6. Add the whipped cream to the red pigment, stir well, add it to the whipped butter three times, each time it needs to be whipped until the butter and the whipped cream are completely blended