Mochi Orio can make, eat, sell!

Read the formula and how to do it. 👇

Formula

105 grams of glutinous rice flour (add a little massage water)

25 grams of cornstarch

180 grams of milk

30 grams of sugar

15 grams of butter

Cream filling:

250 g thick cream

Sugar icing 15 grams

Oreo Cookies (on Demand)

How to do

1.Mix sugar, glutinous rice flour, cornstarch and milk together and sift.

2.Close the strainer with a plastic wrap plate, drill a few small holes and bring to steaming for about 15 minutes after boiling water, and put the butter on, let it cool a little, then put on the gloves and stretch and pull repeatedly until silky.

3. Beat the cream thickened with icing sugar until fluffy to a hard top. Remove the white cream of the Oreo and grind the Oreo thoroughly.

4. Divide the dough into 8 parts. Sprinkle with a little ripe cornstarch to prevent the dough from sticking. Molding it in a circle. Squeeze the whipped cream down the middle. Put 1 tablespoon of Oreo crumbs. Close it tightly and cut off the excess.

* * Once the mochi is done, it should be refrigerated for a while before eating * *

* * * When refrigerated in a normal space, the texture will be heavier and harder than when finished. Mochi dough with glutinous rice dough, which when cold, will change the structure and make it harder naturally. Before eating, it is recommended to take out the mochi and leave it at room temperature for 10-15 minutes (depending on the cold of the refrigerator and the outside temperature) to cool and the dough will be softer.

* Avoid freezing (free channel): Should not be soaked in the freezer because it will freeze the pokes until it does not bite and when melted, the texture may be lost.

# Candy made for sale # Candy recipes create a career # Teaching how to make snacks # Mochi