The Soft and Cute Miffy Rabbit Glutinous Rice Mochi is Super Delicious
1.
Add 100 grams of milk to 20 grams of corn and mix well
2.
Add 20 grams of sugar and stir until melted
3.
Sift in 115 grams of glutinous rice flour
4.
Stir evenly
5.
1 egg beaten (usually can not be used up) add a small amount several times
6.
Finally, it is in an inverted triangle shape (if it is too thin, you can add glutinous rice flour)
7.
Put in a piping bag
8.
Squeeze out a Miffy shape, dip your fingers in clean water and wipe off the small points
9.
Preheat the oven in advance, bake the middle layer at 170 degrees for 17-20 minutes
10.
Let it cool in the oven, add a small amount of water with bamboo charcoal powder, and draw an expression.
Tips:
1⃣️Adjusting to an inverted triangle shape is the key to making mochi round and fat. The egg liquid must be added in small amounts several times, adding only a little each time, stirring evenly and adding it again. The final state should not flow. triangle
2⃣️The freshly baked mochi is crispy on the outside and soft on the inside. After cooling, it will become soft on the inside and outside, but it is still chewy and chewy~
3⃣️The mochi is best eaten on the same day, otherwise the texture and shape are not perfect~
