1. Prepare all materials
2. Weigh the sugar and butter into a small milk pot
3. Add milk to the small milk pot
4. Heat on a low heat until the butter melts, then pour it into a clean basin and let it cool slightly until it is not hot
5. Add an egg
6. Stir evenly with a manual whisk
7. Sift in the mochi mixed powder
8. Stir a little with a spatula and add the good time seaweed
9. The seaweed is directly crushed and added by hand. Because there is salt in the seaweed, no extra salt is added.
10. Knead all the ingredients into a ball by hand
11. Divide equally into 16 small portions, round them, and put them on the baking tray, the 28 cm square plate I used for learning kitchen
12. Preheat the oven up and down to 200 degrees for ten minutes, place the middle layer on the baking tray, and bake for 20 minutes. It can be covered with tin foil depending on the state.
13. You don't need to take it out immediately after baking. Put it in the oven for five minutes before taking it out.
Tips:1 The egg must be added after the milk and butter are cold until it is not hot to avoid solidification
2 The mochi balls must be roasted thoroughly, and not collapse.
