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
7.
Whipped butter is fluffy and feathery
8.
Sift the low-gluten flour and add it to the butter
9.
Sift all in
10.
Stir with a spatula until there are no flour particles
11.
Divide the dough into 20g small dough
12.
Take a dough, flatten it, and pack it into a bit of raspberry mochi
13.
Wrap it like glutinous rice balls
14.
Flatten and put in the baking tray
15.
Use a toothpick to press the three stripes horizontally, and then press it vertically to form the stripes of the pineapple bag
16.
Preheat the oven in advance, 180 degrees, up and down, bake for 15 minutes
Tips:
Pigment is not necessary.
