Good news, good news! The Mashu family has added a new member: Finger Mashu~
When I was doing popcorn potato (hyperlink) before, I was thinking about the difference between mochi and mochi with everyone.
But today, the new member of the glutinous rice baking system came, hey, broke the boundaries of my previous: as a baked glutinous rice product, it is not called baked rice cake or roasted mochi, but it is called finger mochi?
If you want to call it, you should also call it finger mochi to (whisper) ~
To make this, the ingredients are very simple, similar to the rice cake. Instead of using ready-mixed flour, you can use glutinous rice flour.
However, in terms of proportions, there are some adjustments to the formula of rice cake: the amount of milk is reduced, and the content of glutinous rice flour is increased.
The viscosity of this adjustment does not depend on the mold, and the extrusion can be typed.
The most brilliant place about it should be the strawberry powder and cranberries that have been added by God.
Strawberry powder added to it will make it a little pink, and it will suddenly be fairy, and it will have a seemingly innocent strawberry aroma when eaten, which is very sensual.
The sweet and sour cranberry and the sticky stickiness of the mochi are perfectly combined, and when you bite down, the strong fruity aroma and milk aroma are like fireworks, blooming on the tip of the tongue
Brew a pot of black tea, with this finger mochi, today's small comfort has been in place, just waiting for you to come to the scene ~
Finger potatoes
>>> <<< of time
30 minutes
>>>烹 饪 器 材<<<
oven
>>>烹 饪 食 材<<<
Glutinous rice flour 160g
Strawberry flour 20g / sugar 20g
1 egg / corn oil 20g
Milk 110g / Cranberry 20g
>>> <<< of the production process
1: 20g cranberries chopped and set aside
2: Add an egg into a bowl, add 20g of sugar and stir until melted
3: Add milk, corn oil, stir well and then add glutinous rice flour and strawberry flour, stir well
4: Add chopped cranberries, stir well and place in a framed bag
5: Place in a preheated oven, heat up and down at 170 degrees Celsius and bake for 25 minutes
Finger potato is done~
The mochi was roasted slightly swollen one by one, and from a distance, the thickness was really like a finger
When you smell it closely, the tip of your nose is full of sweet smells: cranberry, strawberry, and a faint milky smell
After it is slightly cooled, you can eat it, the outer skin is crispy to bite, and the inside is soft and chewy.
The cranberries eaten from time to time are also very pleasant, and the sweet and sour feeling, little by little, ripples on the tip of the tongue, setting off a wave in the heart~
Whether it is mochi or mochi, this kind of sticky food is always a sweet crunch for me, completely without resistance.
But like to like, should be more real or more real, after all, the boundaries are in the heart, confusing the concept is a bad habit, right
tips
1. If you want to make sugar-free mochi, you can do it without adding sugar
2. The temperature and time of baking can be adjusted according to the temper of your own oven
3. Strawberry powder can be replaced with other seasoning powders, and cranberries can also be replaced with other dried fruits
4. The water absorption of powder is not the same, and the dosage can be adjusted appropriately
5. Glutinous rice products will harden the next day, it is recommended to eat them fresh