Do you like to eat mochi bread ? I especially love mochi bread. It is crispy on the outside and springy on the inside. The more you chew, the more delicious it becomes.
Today I will share with you the detailed method of making mochi . You don’t need to buy ready-made mochi pre-mixed powder. You can make it with tapioca starch , flour and eggs. Friends who like to eat mochi should not miss it!
Ingredients:
Tapioca starch, eggs, flour, milk, oil, sugar, salt, black sesame seeds.
Method:
Sift 20g of flour with a dense colander and set aside.
90g of tapioca starch, also use a dense colander to sift and set aside.
Crack 2 eggs into a bowl and break them up with chopsticks.
Take a milk pot, pour 100ml of milk, add a little salt, 25g of salad oil and 30g of sugar, stir evenly.
Heat over high heat until boiling, pour in the sifted flour, and stir quickly evenly.
Stir until there is no raw flour, turn off the heat, pour in the sifted tapioca starch, and continue to stir evenly.
Stir until the flour milk paste and starch are completely mixed, press it with your hands and the dough will not stick to your hands. Pour in the black sesame seeds and beaten egg liquid and mix well. It is best to add the beaten egg liquid in several batches and stir into a paste.
The prepared starch paste will be very smooth, and when picked up, it can form a pointed triangle shape.
Put the paste into a piping bag and squeeze it into the baking pan, leaving some space between each pile of paste. If there are small sharp corners on the surface of the squeezed paste, dip some water on your finger and press down the small sharp corners.
Use a spray bottle to spray a little water mist on the surface, put it in the preheated oven, and bake it at 180 degrees for 25 to 30 minutes.
After baking, take it out and break open a mochi. It is hollow inside and crispy on the outside. The mochi inside is chewy and chewy, and the more you chew it, the more delicious it becomes.
Tips:
It is best to use high-gluten flour .
If the mixed starch paste is too thick, you can add water or egg liquid; if it is too thin, you can add some tapioca starch.
When baking, never open the oven! This may prevent the mochi from swelling.
