Strawberry Popped Mochi
Overview
Winter is the season of strawberries, and it is also the season of girls. The pink and tender appearance has captured the hearts of thousands of girls. When you take a bite, the skin is crispy and a little pliable, and the inside is bursting with juice, like a bomb. It will sweeten your heart and warm your stomach at once ~ the beauty of desserts in winter is responsible!
Tags
Ingredients
Steps
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Prepare ingredients for making mochi buns.
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Mix whole egg liquid, milk and vegetable oil evenly.
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Add strawberry freeze-dried powder and red velvet liquid, stir thoroughly.
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Put the mochi premix powder into a large bowl and pour in the liquid ingredients mixed previously.
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Use a spatula to stir evenly. The batter at this time will be thicker and sticky.
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Put the batter into a large piping bag, squeeze out 9 small portions of batter on the baking sheet, dip your fingers in an appropriate amount of water, and organize the batter into balls of similar size.
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Put it in the preheated oven, set the upper and lower heat to 170 degrees, and bake in the middle layer for 25-30 minutes.
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After baking, simmer in the oven for 5 minutes before taking it out.
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Steam the purple sweet potatoes in advance and put them into a food processor together with milk, light cream, condensed milk, and powdered sugar.
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Stir into a fine purple sweet potato puree, put into a piping bag and set aside.
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Poke a small hole in the bottom of the mochi bun and squeeze in the purple sweet potato puree.
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Mix the light cream and caster sugar, beat until 8 points, and put into a piping bag.
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Decorate the top of the mochi buns with cream and strawberries.
