Chocolate Mochi Cookies

Overview

I especially like to eat this cookie, the mochi➕chocolate filling is really super delicious

Add caster sugar to milk.
Stir until the caster sugar melts.
Add sifted glutinous rice flour and corn starch.
Continue to stir evenly.
Cover with plastic wrap, poke a few holes in the plastic wrap with a toothpick, and steam over high heat for 20 minutes.
Remove from heat and add butter.
Knead into smooth dough and let cool.
Soften butter and add powdered sugar.
Mix well with a spatula.
Beat with a whisk until the color becomes lighter
Add whole egg liquid and beat evenly.
Add light cream and continue to beat evenly.
Beat evenly.
Add sifted cake flour and cocoa powder.
Mix well.
Divide the mochi dough into nine equal portions.
Flatten the chocolate beans.
Divide the cocoa cookie dough into 9 portions, flatten them with glutinous rice chocolate filling, and pinch to seal.
Place on baking sheet and flatten slightly.
Use a toothpick to press onto the grid.
Preheat the oven to 170 degrees and bake on the middle rack for 25 minutes.
Take out of the oven and let cool
Explosive pulp drawing