Stir-fried Mochi with Custard Sauce
1.
Add mochi flour to whole egg, milk, salt, and stir to form a dough.
2.
Butter melted in heat in advance and set aside.
3.
Add the melted butter to the dough and shake well.
4.
Divide equally into 10 small dough pieces.
5.
Rub round with palm and place in baking pan.
6.
Preheat the oven in advance, fire up and down 180 degrees, bake for 20 minutes.
7.
Add fine sugar to the egg yolks and stir with a manual whisk until the sugar melts.
8.
Sift in low-gluten flour and cornstarch, and mix until there are no particles.
9.
The milk is boiled, and while stirring the batter, slowly pour the milk in, then pour all back into the milk pan, bring it to a low heat, and stir while boiling until it is thick.
10.
After turning off the heat, add the butter while it is still hot, mix well and absorb. Keep in the refrigerator for later use.
11.
Add the whipped cream to the cocoa powder with an electric whisk, and beat until yogurt.
12.
Add coffee and wine and beat to 80%.
13.
Mix the whipped cream with the egg yolk paste and mix well.
14.
Then, put it into a piping bag for later use.
15.
Open the bottom of the baked mochi and squeeze it with the sauce.
16.
Appreciation of the finished product.
Tips:
1. Coffee wine is the soul of Mocasda, it is not recommended to omit
