Methods of making mochi:
Step 1
Glutinous rice flour, corn starch, and water are mixed together well (the original recipe is 160 grams of water, due to the difference in the water absorbency of the powder, don't add it all at once. After adding the water, it reaches the state in the video, which is the right batter).
Step 2
Add 12 grams of corn oil and mix well
Step 3
The batter is smooth
Step 4
Cover with plastic wrap, poke holes in the top, and put in the microwave oven for 3 minutes and 30 seconds (you can also try it for 2 minutes, and then continue to ding it if it isn't cooked).
Step 5
The cooked glutinous rice dough
Step 6
The original recipe is 45 grams of mugwort puree, I greedily added 60 grams, 45 grams of dough should be more green
Step 7
This step, the home of the bread machine partners to save time, the dough and mugwort puree into the bread machine a drop, beat the dough. I stayed home during the epidemic and made so much pasta that our bread machine belt broke and we had to make it by hand.
Step 8
Because it's hand-heating, make sure to wear disposable gloves and make full use of silicone mats so that the process of mixing the dough won't be so painful
Step 9
The dough is very malleable and doesn't get hard even after it's been sitting for a long time
Step 10
Divide it into the sizes you want, and wrap it in the stuffing of your choice!
How to make mugwort puree: 1. Wash mugwort and remove the old roots; 2. Add 1-2 grams of edible alkali or baking soda in water that doesn't go over the mugwort, boil the water for 5-8 minutes and strain the water; 3. Put it into a blender, add appropriate amount of plain water and beat it into a puree, strain the water. Spare.
Tips
1. Do not add the water at once, slowly add to the right state;
2. Fillings, dough are cooked, wrapped can be eaten directly, you can also put into the refrigerator;
3. reheat, you can microwave ding 30 seconds, but also can be water after the water, turn off the fire, and put it in the residual temperature to steam through.