BISA BUAT IDE JUALAN ! RESEP MOCHI TIRAMISU
Kulit Mochi
Tiramisu Mochi
Bahan
Cream :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur tepung ketan, tepung maizena, dan gula pasir halus, tambahkan susu dan kopi espresso, aduk rata.
- Saring setengah cocoa powder ke adonan, aduk sampai rata, lalu kukus selama sekitar 20 menit (ditutup rapat dengan sedikit lubang untuk uap).
- Kocok cream cheese/mascarpone dengan mixer, tambahkan whipping cream, gula halus, vanila, dan sedikit kopi, kocok sampai kaku, masukkan ke piping bag, dinginkan di kulkas.
- Setelah adonan mochi matang dan agak dingin, pindahkan ke wadah, tambahkan butter dan sisa cocoa powder yang disaring, uleni sampai kalis.
- Bagi adonan menjadi bagian-bagian kecil, pipihkan.
- Isi dengan krim mascarpone, tutup rapat dari semua sisi, bentuk bulat.
- Taburi/dusting dengan cocoa powder di luar.
- Simpan di kulkas selama 10-15 menit agar krim sedikit set sebelum disajikan.
Ingredients
Cream:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix the glutinous rice flour, cornstarch, and fine sugar, add the milk and espresso, and stir well.
- Sift half the cocoa powder into the batter, stir until combined, then steam for about 20 minutes (covered tightly with a small vent for steam).
- Whip the mascarpone with a mixer, add the whipping cream, powdered sugar, vanilla, and a little coffee, whip until stiff, transfer to a piping bag, and refrigerate.
- Once the mochi dough is cooked and slightly cooled, transfer it to a bowl, add the butter and the rest of the sifted cocoa powder, and knead until smooth.
- Divide the dough into small portions, and flatten each one.
- Fill with the mascarpone cream, seal tightly on all sides, and shape into a ball.
- Dust the outside with cocoa powder.
- Refrigerate for 10-15 minutes so the cream sets slightly before serving.
Cook Mode
Kulit Mochi
Tiramisu Mochi
BISA BUAT IDE JUALAN ! RESEP MOCHI TIRAMISU
BISA BUAT IDE JUALAN ! RESEP MOCHI TIRAMISU
Bahan
Cream :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur tepung ketan, tepung maizena, dan gula pasir halus, tambahkan susu dan kopi espresso, aduk rata.
- Saring setengah cocoa powder ke adonan, aduk sampai rata, lalu kukus selama sekitar 20 menit (ditutup rapat dengan sedikit lubang untuk uap).
- Kocok cream cheese/mascarpone dengan mixer, tambahkan whipping cream, gula halus, vanila, dan sedikit kopi, kocok sampai kaku, masukkan ke piping bag, dinginkan di kulkas.
- Setelah adonan mochi matang dan agak dingin, pindahkan ke wadah, tambahkan butter dan sisa cocoa powder yang disaring, uleni sampai kalis.
- Bagi adonan menjadi bagian-bagian kecil, pipihkan.
- Isi dengan krim mascarpone, tutup rapat dari semua sisi, bentuk bulat.
- Taburi/dusting dengan cocoa powder di luar.
- Simpan di kulkas selama 10-15 menit agar krim sedikit set sebelum disajikan.
Ingredients
Cream:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix the glutinous rice flour, cornstarch, and fine sugar, add the milk and espresso, and stir well.
- Sift half the cocoa powder into the batter, stir until combined, then steam for about 20 minutes (covered tightly with a small vent for steam).
- Whip the mascarpone with a mixer, add the whipping cream, powdered sugar, vanilla, and a little coffee, whip until stiff, transfer to a piping bag, and refrigerate.
- Once the mochi dough is cooked and slightly cooled, transfer it to a bowl, add the butter and the rest of the sifted cocoa powder, and knead until smooth.
- Divide the dough into small portions, and flatten each one.
- Fill with the mascarpone cream, seal tightly on all sides, and shape into a ball.
- Dust the outside with cocoa powder.
- Refrigerate for 10-15 minutes so the cream sets slightly before serving.
Cook Notes
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