The mochi in milk tea is a glutinous rice cake made from glutinous rice flour or other starches.
Mochi is a kind of elastic and sticky food, originating from China. In Japan, mochi is called cake, but it is actually rice cake. Because it has a pudding-like texture when put into milk tea and is soft and glutinous in the mouth, it is loved and sought after by many milk tea lovers, changing the public's traditional memory of mochi. The mochi in milk tea is a glutinous rice cake made from glutinous rice flour or other starches.
The outer skin of mochi is made of round glutinous rice or glutinous rice flour as the main material, and Cheng powder + hot boiled water as the binder, so it is basically white. Food coloring or other materials are also used to make the color more colorful. Mochi with variations.
The fillings of mochi are quite diverse. The more common ones include red bean paste, mung bean paste, sesame seeds, taro paste, etc., so they are generally regarded as sweets. However, some stores also use salty fillings ( Such as meat floss) to make mochi. Depending on the region and store, the methods and tastes may vary slightly.
How to make rice mochi:
Material preparation: 400 grams of mochi premix powder, 80 grams of liquid butter, 80 grams of pure milk, 200 grams of egg liquid, 4 grams of salt .
1. Heat the butter over water and let it cool. Prepare the room temperature egg liquid and room temperature milk.
2. Add salt to egg liquid, butter liquid and milk.
3. Wear non-stick gloves and knead the dough until the surface is smooth, about 5 minutes.
4. Divide the dough into 25g pieces, roll into balls and place on a baking sheet lined with oil paper (remember to use oil paper instead of tin foil). The gap must be larger! Use a small spray bottle to spray a layer of water on the surface before entering the oven to form a beautiful hard crust.
5. Preheat the oven to 165 degrees and 170 degrees, and bake for about 35 minutes.
6. Remember not to bake too much on one plate.
7. The mochi will become soft the next day. If you like it soft, eat it directly. If you like the skin crispy, bake it in the oven at 140 degrees for five minutes. Let it cool slightly and the skin will become hard.