Chewy + Creamy! CHOCOLATE TRUFFLE MOCHI
Mochi coklat
Chocolate Truffle Mochi
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Panaskan air untuk mengetim lalu tuang dark chocolate dan whipping cream ke mangkuk tahan panas.
- Tim di atas air panas dengan api paling kecil sampai coklat meleleh sempurna.
- Angkat, masukkan mentega tawar, lalu aduk sampai licin dan mengilap.
- Tuang ganache ke mangkuk kecil lalu simpan di kulkas sampai cukup keras untuk discoop.
- Scoop ganache sekitar 25 sampai 26 gram per bola lalu tata di wadah.
- Simpan bola truffle di kulkas sampai benar-benar keras.
- Campur tepung ketan, gula pasir, garam, dan coklat bubuk yang sudah diayak.
- Tuang susu coklat lalu aduk sampai tercampur.
- Tambahkan minyak sayur dan aduk sampai adonan benar-benar licin tanpa gumpalan.
- Olesi wadah tahan panas dengan minyak lalu tuang adonan mochi.
- Kukus di api sedang cenderung kecil selama 25 menit sampai matang.
- Keluarkan mochi ke atas silpat lalu uleni dan pukul-pukul dengan spatula selagi panas sampai halus.
- Beri maizena sangrai di tangan lalu uleni mochi sampai kalis dan stretchy.
- Timbang adonan mochi 23 gram per potong.
- Pipihkan tiap potongan mochi dengan fokus melebarkan bagian sampingnya.
- Letakkan bola truffle di tengah lalu bungkus dan cubit sampai rapat, kemudian bulatkan.
- Simpan mochi di kulkas sekitar 15 sampai 30 menit sampai firm.
- Taburi cocoa powder di seluruh permukaannya sebelum disajikan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Heat water for a bain marie and put the dark chocolate and whipping cream in a heatproof bowl.
- Melt over the hot water on the lowest heat until the chocolate is fully melted.
- Take it off the heat, add the unsalted butter, and stir until smooth and glossy.
- Pour the ganache into a small bowl and chill until firm enough to scoop.
- Scoop the ganache into balls of about 25 to 26 grams and set them on a tray.
- Chill the truffle balls until completely firm.
- Mix the glutinous rice flour, sugar, salt, and sifted cocoa powder.
- Pour in the chocolate milk and stir until combined.
- Add vegetable oil and whisk until the batter is completely smooth.
- Grease a heatproof dish with oil and pour in the mochi batter.
- Steam over medium low heat for 25 minutes until cooked.
- Turn the mochi out onto a silicone mat and knead and pound it with a spatula while hot until smooth.
- Dust your hands with toasted cornstarch and knead the mochi until smooth and stretchy.
- Weigh the mochi into 23 gram pieces.
- Flatten each piece, concentrating on stretching the edges.
- Place a truffle ball in the centre, wrap it up, pinch it closed, and roll it round.
- Chill the mochi for about 15 to 30 minutes until firm.
- Dust the surface with cocoa powder before serving.
Cook Mode
Mochi coklat
Chocolate Truffle Mochi
Chewy + Creamy! CHOCOLATE TRUFFLE MOCHI
Chewy + Creamy! CHOCOLATE TRUFFLE MOCHI
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Panaskan air untuk mengetim lalu tuang dark chocolate dan whipping cream ke mangkuk tahan panas.
- Tim di atas air panas dengan api paling kecil sampai coklat meleleh sempurna.
- Angkat, masukkan mentega tawar, lalu aduk sampai licin dan mengilap.
- Tuang ganache ke mangkuk kecil lalu simpan di kulkas sampai cukup keras untuk discoop.
- Scoop ganache sekitar 25 sampai 26 gram per bola lalu tata di wadah.
- Simpan bola truffle di kulkas sampai benar-benar keras.
- Campur tepung ketan, gula pasir, garam, dan coklat bubuk yang sudah diayak.
- Tuang susu coklat lalu aduk sampai tercampur.
- Tambahkan minyak sayur dan aduk sampai adonan benar-benar licin tanpa gumpalan.
- Olesi wadah tahan panas dengan minyak lalu tuang adonan mochi.
- Kukus di api sedang cenderung kecil selama 25 menit sampai matang.
- Keluarkan mochi ke atas silpat lalu uleni dan pukul-pukul dengan spatula selagi panas sampai halus.
- Beri maizena sangrai di tangan lalu uleni mochi sampai kalis dan stretchy.
- Timbang adonan mochi 23 gram per potong.
- Pipihkan tiap potongan mochi dengan fokus melebarkan bagian sampingnya.
- Letakkan bola truffle di tengah lalu bungkus dan cubit sampai rapat, kemudian bulatkan.
- Simpan mochi di kulkas sekitar 15 sampai 30 menit sampai firm.
- Taburi cocoa powder di seluruh permukaannya sebelum disajikan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Heat water for a bain marie and put the dark chocolate and whipping cream in a heatproof bowl.
- Melt over the hot water on the lowest heat until the chocolate is fully melted.
- Take it off the heat, add the unsalted butter, and stir until smooth and glossy.
- Pour the ganache into a small bowl and chill until firm enough to scoop.
- Scoop the ganache into balls of about 25 to 26 grams and set them on a tray.
- Chill the truffle balls until completely firm.
- Mix the glutinous rice flour, sugar, salt, and sifted cocoa powder.
- Pour in the chocolate milk and stir until combined.
- Add vegetable oil and whisk until the batter is completely smooth.
- Grease a heatproof dish with oil and pour in the mochi batter.
- Steam over medium low heat for 25 minutes until cooked.
- Turn the mochi out onto a silicone mat and knead and pound it with a spatula while hot until smooth.
- Dust your hands with toasted cornstarch and knead the mochi until smooth and stretchy.
- Weigh the mochi into 23 gram pieces.
- Flatten each piece, concentrating on stretching the edges.
- Place a truffle ball in the centre, wrap it up, pinch it closed, and roll it round.
- Chill the mochi for about 15 to 30 minutes until firm.
- Dust the surface with cocoa powder before serving.
Cook Notes
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