1. Mix glutinous rice flour and corn starch evenly, pour milk and butter melted in water, stir evenly, and filter again
2. Put it in the microwave oven on medium-high heat for 1 minute, take it out and put in rose sauce
3. Stir evenly, put it in the microwave oven on high heat for one minute, take it out and stir again, set aside for later use
4. Weigh all the cookie materials
5. After the butter has softened, add in caster sugar and beat until fluffy
6. Add the whipped cream in three times, and blend the butter and cream each time
7. The final whipped butter cream looks like this, fully integrated and feathery
8. After mixing low-gluten flour and red yeast rice powder, sieve and add to the butter
9. Stir evenly with a spatula
10. Take 20g of the dough, round it, flatten it, and pack it into the rose mochi filling
11. Round again after closing
12. Press it into a circle with a diameter of 4cm, and use a toothpick to press three strips horizontally and vertically.
13. Preheat the oven 180 degrees in advance, and fire up and down for 15 minutes, and then out of the oven
14. A bite of crispy cookie with rose mochi that makes you feel like you eat it, give it to you TA
Tips:Because rose jam contains sugar, there is no need to add additional sugar when making mochi.
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