Coco Mochi Cookies

Overview

People who get into baking may first make cookies. The cookies you make with good butter are indeed incomparable to those on the market. Today's cookie is a biscuit that combines Chinese and Western flavors. The cookie has ingredients such as mochi and date paste in the middle. The crispy appearance and soft and sweet fillings blend together. It can be said to be very special. There is no need to do any styling. It can be said that such a cookie is definitely a cookie that cannot be missed if you love baking.

Tags

• baking
• afternoon tea
• butter
• cake flour
• cocoa powder
• corn oil
• corn starch
• date paste
• glutinous rice flour
• sugar
• whipping cream
• white sugar
• milk

Ingredients

Steps

1. 1 Mix the mochi fillings except the jujube puree and corn oil, stir evenly, and steam for about 15 minutes. The specific time can be adjusted according to the actual situation. Steam until cooked (chopsticks can be inserted without sticking)

   

2. 2 Cut butter into small pieces and soften

   

3. 3 Weigh the milk, whipping cream, and sugar (warm the milk and whipping cream in advance)

   

4. 4 Add butter and sugar and beat until fluffy

   

5. 5 Add the milk and whipped cream in batches and mix thoroughly until the volume expands and the color turns white

   

6. 6 Sift in the flour and cocoa powder and mix well

   

7. 7 Let the steamed mochi cool until it is not hot to your hands, then add corn oil and knead evenly until fully incorporated

   

8. 8 Take a small piece of mochi, wrap it in jujube paste, seal it and round it into a round shape

   

9. 9 Wrap the cookie part on the outside, roll it into a round shape and flatten it

   

10. 10 Preheat the oven to 180 degrees and 160 degrees for about 20 minutes. Remove from the oven, let cool, seal and store for consumption as soon as possible