|Mochi Pastry Mix||200 g|
|Corn oil (or butter)||40 g|
|Whole egg liquid (room temperature)||70g (if using butter instead of 80g whole egg)|
|Warm milk (or warm water) in a microwave for 20 seconds||60 grams (if using butter instead of 75 grams of warm milk)|
|Cooked black sesame seeds (optional)||10 grams (3 minutes at 160 degrees)|
Add all the ingredients at once, then stir and knead the dough, including the cooking oil, and add it before stirring. The whole process is as follows:
Add the whole egg mixture into the oil and mix well, then slowly add warm milk and mix well, add cooked sesame, and finally add the mashed potato mix powder. Stir evenly without the dry powder. Use a silicone knife for the whole process; smooth;
Knead the dough evenly, knead it until it is smooth, and knead by hand for about 5 minutes;
Roll the kneaded dough into 12 equal parts, each about 30 grams;
Round up and shape, put it into a non-stick baking tray with tin foil;
Preheat the middle layer of the oven .
* Adjust the temperature and time appropriately according to the temperature of your own oven. Be sure to cook it, otherwise it will collapse and have a concave bottom. The principle is the same as making puffs .
Large and small mochi bread (20g and 40g respectively)
Smoky and smoky mouthfeel, crispy crust, soft inside
Internal organization, beautiful
When the mochi buns are fresh, the skin is crispy, and the next day they will become soft and tough, but they are also delicious.
This is the recipe on the ready-mix flour merchant website ~