#Travelrecipes! MOCHI STRAWBERRY ala Familymart šÆšµ!
Bolu
Strawberry Mochi with Sponge and Cream
Bahan
Chantily cream:
Mochi:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Poles loyang dengan mentega dan alasi dasarnya dengan baking paper, lalu panaskan oven di suhu 170 derajat api atas api bawah.
- Pisahkan 2 butir telur, taruh putihnya di mangkuk besar yang bersih dan kuningnya di mangkuk kecil.
- Kocok putih telur sampai setengah mengembang, lalu masukkan gula pasir perlahan dan kocok sampai soft peak.
- Masukkan kuning telur lalu aduk sampai adonannya kental dan rata.
- Ayak tepung protein rendah, maizena, dan baking powder ke adonan lalu folding sampai tidak ada tepung lagi.
- Campur susu cair, minyak, garam, dan vanila, lalu aduk dengan sekitar seperempat adonan untuk memancing teksturnya.
- Tuang campuran tadi kembali ke adonan utama lalu folding perlahan sampai rata.
- Tuang adonan ke loyang, ratakan, banting-banting, lalu panggang sekitar 12 menit.
- Campur tepung ketan, maizena, gula pasir, garam, dan vanila, lalu tuang susu cair dan aduk sampai licin.
- Saring adonan mochi ke mangkuk tahan panas yang sudah diminyaki, tutup, lalu kukus 25 sampai 30 menit.
- Buang kulit bolu yang sudah dingin lalu cetak bulatan diameter 5 cm.
- Kocok whipping cream dingin bersama gula dan vanila sampai kaku, lalu pindahkan ke plastik segitiga.
- Masukkan mentega tawar ke mochi panas yang baru matang dan aduk sampai menyatu.
- Pindahkan mochi ke silpat lalu uleni sampai licin, elastis, dan stretchy.
- Bagi mochi menjadi 6 bagian sekitar 53 gram lalu bulatkan dengan tangan yang diberi sedikit minyak sampai mulus.
- Taburi tiap bulatan dengan maizena sangrai lalu gilas sampai tipis.
- Taruh lembaran mochi di mangkuk kecil, semprotkan krim, letakkan satu stroberi di tengah, lalu isi krim di sekeliling sisinya.
- Taruh bulatan bolu di bagian dasarnya lalu tutup lagi dengan krim.
- Tarik pinggiran mochi ke tengah dan kunci sampai rapat, lalu gunting kelebihannya.
- Taburi bagian bawahnya dengan maizena lalu balik dan putar-putar di dalam mangkuk supaya bentuknya bulat sempurna.
Ingredients
Chantilly cream:
Mochi:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Grease a pan with butter and line the base with baking paper, then preheat the oven to 170 degrees with top and bottom heat.
- Separate 2 eggs, putting the whites in a large clean bowl and the yolks in a smaller one.
- Whip the egg whites until half risen, then add the granulated sugar gradually and whip to soft peaks.
- Add the egg yolks and mix until the batter thickens and turns even.
- Sift the low protein flour, cornstarch, and baking powder into the batter, then fold until no dry flour remains.
- Mix the liquid milk, oil, salt, and vanilla, then stir about a quarter of the batter into it to lighten it.
- Pour that mixture back into the main batter and fold gently until combined.
- Pour the batter into the pan, spread it level, tap it, then bake for about 12 minutes.
- Mix the glutinous rice flour, cornstarch, sugar, salt, and vanilla, then pour in the liquid milk and stir until smooth.
- Strain the mochi batter into an oiled heatproof bowl, cover it, then steam for 25 to 30 minutes.
- Peel the skin off the cooled sponge and cut it into 5 cm rounds.
- Whip the cold whipping cream with the sugar and vanilla until stiff, then transfer it to a piping bag.
- Add the unsalted butter to the freshly steamed hot mochi and stir until it is fully absorbed.
- Move the mochi onto a silicone mat and knead it until smooth, elastic, and stretchy.
- Divide the mochi into 6 pieces of about 53 g and roll them smooth with lightly oiled hands.
- Dust each piece with roasted cornstarch, then roll it out thin.
- Set the mochi sheet in a small bowl, pipe in some cream, place a strawberry in the middle, then pack cream around the sides.
- Place a sponge round at the base, then cover it with more cream.
- Pull the mochi edges into the center and seal it shut, then trim off the excess.
- Dust the bottom with cornstarch, then flip it over and swirl it in a bowl so it becomes perfectly round.
Cook Mode
Bolu
Strawberry Mochi with Sponge and Cream
#Travelrecipes! MOCHI STRAWBERRY ala Familymart šÆšµ!
#Travelrecipes! MOCHI STRAWBERRY ala Familymart šÆšµ!
Bahan
Chantily cream:
Mochi:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Poles loyang dengan mentega dan alasi dasarnya dengan baking paper, lalu panaskan oven di suhu 170 derajat api atas api bawah.
- Pisahkan 2 butir telur, taruh putihnya di mangkuk besar yang bersih dan kuningnya di mangkuk kecil.
- Kocok putih telur sampai setengah mengembang, lalu masukkan gula pasir perlahan dan kocok sampai soft peak.
- Masukkan kuning telur lalu aduk sampai adonannya kental dan rata.
- Ayak tepung protein rendah, maizena, dan baking powder ke adonan lalu folding sampai tidak ada tepung lagi.
- Campur susu cair, minyak, garam, dan vanila, lalu aduk dengan sekitar seperempat adonan untuk memancing teksturnya.
- Tuang campuran tadi kembali ke adonan utama lalu folding perlahan sampai rata.
- Tuang adonan ke loyang, ratakan, banting-banting, lalu panggang sekitar 12 menit.
- Campur tepung ketan, maizena, gula pasir, garam, dan vanila, lalu tuang susu cair dan aduk sampai licin.
- Saring adonan mochi ke mangkuk tahan panas yang sudah diminyaki, tutup, lalu kukus 25 sampai 30 menit.
- Buang kulit bolu yang sudah dingin lalu cetak bulatan diameter 5 cm.
- Kocok whipping cream dingin bersama gula dan vanila sampai kaku, lalu pindahkan ke plastik segitiga.
- Masukkan mentega tawar ke mochi panas yang baru matang dan aduk sampai menyatu.
- Pindahkan mochi ke silpat lalu uleni sampai licin, elastis, dan stretchy.
- Bagi mochi menjadi 6 bagian sekitar 53 gram lalu bulatkan dengan tangan yang diberi sedikit minyak sampai mulus.
- Taburi tiap bulatan dengan maizena sangrai lalu gilas sampai tipis.
- Taruh lembaran mochi di mangkuk kecil, semprotkan krim, letakkan satu stroberi di tengah, lalu isi krim di sekeliling sisinya.
- Taruh bulatan bolu di bagian dasarnya lalu tutup lagi dengan krim.
- Tarik pinggiran mochi ke tengah dan kunci sampai rapat, lalu gunting kelebihannya.
- Taburi bagian bawahnya dengan maizena lalu balik dan putar-putar di dalam mangkuk supaya bentuknya bulat sempurna.
Ingredients
Chantilly cream:
Mochi:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Grease a pan with butter and line the base with baking paper, then preheat the oven to 170 degrees with top and bottom heat.
- Separate 2 eggs, putting the whites in a large clean bowl and the yolks in a smaller one.
- Whip the egg whites until half risen, then add the granulated sugar gradually and whip to soft peaks.
- Add the egg yolks and mix until the batter thickens and turns even.
- Sift the low protein flour, cornstarch, and baking powder into the batter, then fold until no dry flour remains.
- Mix the liquid milk, oil, salt, and vanilla, then stir about a quarter of the batter into it to lighten it.
- Pour that mixture back into the main batter and fold gently until combined.
- Pour the batter into the pan, spread it level, tap it, then bake for about 12 minutes.
- Mix the glutinous rice flour, cornstarch, sugar, salt, and vanilla, then pour in the liquid milk and stir until smooth.
- Strain the mochi batter into an oiled heatproof bowl, cover it, then steam for 25 to 30 minutes.
- Peel the skin off the cooled sponge and cut it into 5 cm rounds.
- Whip the cold whipping cream with the sugar and vanilla until stiff, then transfer it to a piping bag.
- Add the unsalted butter to the freshly steamed hot mochi and stir until it is fully absorbed.
- Move the mochi onto a silicone mat and knead it until smooth, elastic, and stretchy.
- Divide the mochi into 6 pieces of about 53 g and roll them smooth with lightly oiled hands.
- Dust each piece with roasted cornstarch, then roll it out thin.
- Set the mochi sheet in a small bowl, pipe in some cream, place a strawberry in the middle, then pack cream around the sides.
- Place a sponge round at the base, then cover it with more cream.
- Pull the mochi edges into the center and seal it shut, then trim off the excess.
- Dust the bottom with cornstarch, then flip it over and swirl it in a bowl so it becomes perfectly round.
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