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1
Use eggs and milk at room temperature. Add them to the basin and mix thoroughly. -
2
Add mochi premixed powder and stir until there is no dry powder. Add butter that has been softened at room temperature in advance. Knead the dough until the butter and dough are fully integrated. -
3
When you start kneading the dough, it is a little sticky and not smooth. You need to continue kneading for a while. It will take about three minutes to knead it into this smooth state. It must be kneaded like this. oh. -
4
Add Oreo cookie crumbs and knead evenly. -
5
Divide the dough into 15 equal portions, each portion is about 26 grams, and place them on a baking sheet. -
6
Preheat the Gobic T42 oven in advance. Spray a layer of water mist on the surface of the mochi balls before putting them in the oven, so that they will taste crisper. -
7
Heat up and down to 170 degrees, on the middle layer, and bake for about 30 minutes. The mochi balls will slowly expand and become larger, so leave a certain amount of space when placing them. -
8
Comes out of the oven, it smells so good, everyone has grown up a lot, this picture is so healing. -
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9
Crispy on the outside, sticky and sticky in the middle, sweet and crunchy, really delicious. -
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10
Each mochi ball is so big and hollow, great. -
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11
The surface and bottom coloring is satisfactory.