Sesame Mochi Ball

Name: Sesame Mochi Ball
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 85g Mochi Bread Flour; 18g Egg liquid; 68g water; 10g Caster sugar; 17g butter; 1 tsp Black sesame

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

There is a little mochi powder left, but I forgot it!
Although there are 10,000 ideas about mochi, in the hot days of inertia, it is still the most troublesome sesame mochi.
This time, according to the ratio on the packaging bag, some sugar was slightly reduced. The dough is still very soft and sticky. After applying oil, you can basically knead it and knead it into a ball. It can also be rolled into a spheroid, but when it was first made, it was shy and shy, not daring to rub the ball.
The effect is of course very good. Under the crispy shell, large and small holes are covered, and suddenly I think of puffs. . . .

Ingredients

Sesame Mochi Ball

1. Ingredients: 85 grams of white shark mochi bread flour, 18 grams of egg liquid, 68 grams of water, 10 grams of caster sugar, 17 grams of butter, 1 teaspoon of black sesame seeds

2. Pour all the ingredients except butter and sesame seeds into a large bowl and mix well.

3. Add the softened butter and stir well until the butter is completely incorporated into the dough. Into a smooth and delicate thin dough.

4. Add black sesame seeds,

5. Mix well,

6. Rub oil on your hands, divide them into 9 equal parts, and rub them into circles. Place in the baking tray.

7. Put it in the oven, middle level, heat up to 190 degrees, lower heat to 160 degrees, and bake for about 25-30 minutes.

8. The surface is light golden and baked.

9. Serve hot for the best taste.

Tips:
The dough is sticky and oiling your hands will prevent the dough from sticking.
Black sesame seeds can be replaced with other nuts or dried fruits.
The baking time and firepower need to be adjusted according to the actual situation.