Hollow Mochi
Today's Baking: Hollow Mochi Lightly crisp exterior, hollow and chewy interior. A simple, lovely little treat
Ingredients
all-purpose flour
25g
corn oil
30g
sugar
25g
milk
120g
tapioca starch
100g
eggs
2
black sesame seeds
as needed
salt
1g
Instructions
1
Step 1
Add 30g corn oil to 25g flour
2
Step 2
Mix well
3
Step 3
Add 25g sugar and 1g salt
4
Step 4
Add 120g milk and stir well
5
Step 5
Heat over low heat until thickened
6
Step 6
Until it comes together into a cohesive mass
7
Step 7
While hot, add 100g tapioca starch
8
Step 8
Press into a dough
9
Step 9
After cooling, gradually add the beaten liquid from 2 eggs in batches, adding the next portion only after the previous one has been absorbed (you don't need to use all of it)
10
Step 10
Stir well
11
Step 11
The final batter should not be too thin. When you lift the spatula, the batter should not drip but should fall in an inverted-triangle ribbon shape.
12
Step 12
Add an appropriate amount of black sesame seeds and mix well.
13
Step 13
Transfer to a piping bag and pipe onto a baking tray, leaving space between each one
14
Step 14
Spray with a fine mist of water to prevent bursting
15
Step 15
Place in a preheated oven
16
Step 16
Conventional mode, middle rack, 180°C (350°F), bake for 30 minutes
17
Step 17
Done, out of the oven
18
Step 18
Crispy outside, soft inside
19
Step 19
Chewy and springy
20
Step 20
Here's a photo of the finished product
