The mochi is still stringy after being stored for three days. It has a strong fragrance that can be smelled from afar. It does not harden or stick to your teeth even if it is refrigerated.

It seems that starting from last year or the year before, the delicious food suddenly came. It has undergone various transformations, and the baked bread, biscuits and other Western snacks are added with traditional glutinous rice flour mochi. The soft bread and the chewy mochi instantly enhance the taste by several levels. While ensuring the pliability and moderate chewiness of the bread body, coupled with the soft, glutinous and sweet taste of mochi, this is really an invention worth a hundred praises.

I have made European buns filled with mochi many times before, but after a day or two, the mochi inside will become hard and not waxy. However, after several trials this time, the mochi has shown that even if it is refrigerated for a few days, it will still be elastic, soft and glutinous, and will not harden. The most important thing is that it is not sticky to the teeth, allowing people to enjoy the delicious food while also avoiding the It has eliminated the embarrassment and distress of "being unable to open your mouth and having teeth stuck out. This mochi has a very fragrant taste. It can be used to make bread fillings, mochi boxes, and dipped in peanut crumbs to eat. It is simply a delicacy in the world.

Ingredients for sweet and brushed mochi: 130g glutinous rice flour, 20g corn starch, 20g sugar, 280g pure milk, 20g butter (water-milled glutinous rice flour is better)

The method is as follows:

Step 1.

Put 280g of pure milk and 20g of sugar into a basin, stir with a whisk until the sugar melts. When stirring, the whisk cannot detect the graininess of the whisk, and that's it.

Step 2.

Sift the glutinous rice flour and cornstarch into the milk. It is not necessary to sift, but sifting can make the flour looser and easier to mix. It is easy to melt and not easy to form lumps.

Step 3.

Stir the batter evenly and pour it into an open flat plate brushed with oil. If the mixture is not evenly mixed, this will happen. When the time comes, you can filter it again and use a spoon or spatula to press and scrape out the final dough lumps. This will make the mochi more delicate.

Boil the water in the pot in advance. After the water boils, remove the remaining dough from the pan. Stir the liquid again to prevent it from settling. Cover the plate with a plate or wrap it with plastic wrap. Poke a few holes. Boil the water and steam for about 25 minutes. If there is a lot of steam, you can extend the steaming time. You can stir it with chopsticks so that it cooks more evenly.

PS: The steaming time is for reference only and is subject to the finished state of the steamed mochi. The color will become translucent and all solidified. , pick it up with a spatula or chopsticks, it has good toughness

Step 4.

Prepare 20g of butter in advance

Step 5.

Take out the steamed mochi, put the butter in it while it is hot, stir it with a spatula, and use the residual heat of the mochi to melt the mochi until all the butter is melted and absorbed by the mochi, then cover it with plastic wrap and put it away Let it cool before use.

If you are looking for a wire drawing effect, you can use chopsticks to stir until you can pull out the wire, or use the mixer function to stir at low speed (I have not done this step. It’s silky enough.)

The aroma of mochi is so fragrant that you can smell it from a distance. It’s so tempting, just one bite will make you feel happy.