Sesame Mochi Balls

Overview

There was a little bit of mochi powder left, but I forgot about it! Although there are ten thousand ideas about mochi, on this hot day when laziness prevails, it’s better to just make sesame mochi which is the easiest thing to do. This time, I slightly reduced the sugar according to the ratio on the packaging bag. The dough is still very soft and a little sticky. After oiling your hands, you can basically handle it and knead it into balls. It can actually be rolled into a round ball shape. The first time I made it, I was timid and did not dare to roll the ball. The effect is of course very good. The crispy shell is covered with large and small holes, and suddenly it reminds me of puffs. . . .

Tags

• baking
• little fresh
• afternoon tea
• summer recipes
• students
• butter
• egg liquid
• white shark mochi bread flour
• black sesame
• fine sugar
• water

Ingredients

Steps

1. 1 Ingredients: 85 grams of white shark mochi bread flour, 18 grams of egg liquid, 68 grams of water, 10 grams of fine sugar, 17 grams of butter, 1 tsp of black sesame seeds

   

2. 2 Pour all ingredients except butter and sesame seeds into a large bowl and stir evenly.

   

3. 3 Add the softened butter and mix thoroughly until the butter is completely incorporated into the dough. Form into a smooth and delicate dough.

   

4. 4 Add black sesame seeds,

   

5. 5 Mix well,

   

6. 6 Grease your hands, divide into 9 equal parts, and roll into balls. Place on baking sheet.

   

7. 7 Put in the oven, middle layer, heat at 190 degrees, lower heat at 160 degrees, bake for about 25-30 minutes.

   

8. 8 The surface is light golden when it comes out of the oven.

   

9. 9 It tastes best when eaten hot.