How to make fresh milk mochi is the easiest, how to make fresh milk mochi

Fresh milk mochi, easy to learn.

Fresh milk mochi that is popular all over Taiwan.

Ingredients: Mochi.

Glutinous rice flour 15g

Tapioca flour 10g

Milk 130ml

1 teaspoon caster sugar.

1 teaspoon of butter.

Ingredients: Cooked soybean flour to taste.

Matcha powder to taste.

Cooked black sesame seeds to taste.

Salted peanuts to taste.

Brown sugar to taste.

Caster sugar to taste.

Preparation of fresh milk mochi.

Glutinous rice flour, tapioca flour, caster sugar, milk poured into the non-stick pot of fresh milk mochi Step 1: Turn on low heat and mix well with fresh milk mochi Step 2

After forming a dough, add butter and stir well to form a large ball of fresh milk mochi Step 3: Wrap the dumplings in plastic wrap and put them in the refrigerator to refrigerate the fresh milk mochi Step 4: Mix cooked soybean flour and brown sugar in a ratio of 2:1 and break the fresh milk mochi Step 5: Matcha powder and caster sugar in a ratio of 1:1 and mix well with fresh milk mochi Step 6: Cooked black sesame seeds and caster sugar 2:

1. How to mix and break fresh milk mochi in a ratio Step 7: Mix salty peanuts and caster sugar in a 2:1 ratio to break fresh milk mochi Step 8: How to sprinkle the prepared ingredients on ** with fresh milk mochi Step 9: Refrigerated mochi is dipped in the ingredients and mixed well to eat How to make fresh milk mochi Step 10 Tips. 1.

Mochi can also be cung or steamed in the microwave, but the dough may be unevenly heated and cause inconsistency in softness and hardness, and it is more troublesome to steam, so it is more convenient to use a non-stick pan directly;

2.Personally, I prefer to eat refrigerated mochi. Freshly cooked mochi is also delicious, and the texture will be softer and more stringy;

3.The ingredients can be matched according to individual tastes.

Ingredients: a carton of pure milk, 30g of cooked soybean flour, 30g of matcha powder, 60g of powdered sugar, 30g of glutinous rice flour, 5g tapioca starch, 5g of corn starch, 8g of sugar, 5g of butter.

Method: In a bowl of cooked soybean flour and matcha powder, add 30g of powdered sugar respectively, and stir well with chopsticks.

Pour the milk into a bowl, add the glutinous rice flour, cornstarch and tapioca starch, add the sugar and stir well.

Strain the cooked soybean flour and matcha powder with a colander to make the powder taste more delicate.

Then put the two powders together.

Next, we pour the mixed milk into the pot, stir-fry slowly over low heat, add butter when it is thick, continue to stir-fry until the milk paste is drawn, and remove from the pan.

This flowing mochi is ready, and it can be put in the refrigerator for a while to taste better.

Pour the mochi into a plate with flour, use chopsticks to cut it into small pieces, and then let it evenly coat it with a layer of flour, so that it can be eaten, soft and fragrant.

The milk mochi that children have to eat every time they come home from vacation has a smooth taste and QQ bounce.

With milk and Oreos, you can make delicious fresh milk mochi.

In general, it is not advisable to choose flour for fresh milk mochi.

This is not recommended because the taste is not good enough.

Regarding the fresh and delicious cooking method of food, as well as the choice of ingredients, you must learn more from professionals, so that you can master it better, and you must pay attention to effective communication methods when learning from others.

1.Manage your emotions.

For clear communication and your own personal well-being, it is important to manage your emotions and express them appropriately in context. Allowing strong emotions to spill over into a professional setting unnecessarily can lead to miscommunication and conflict.

2.Ask for comments.

Seek out your communication skills from your colleagues.

The honest feedback is good. Asking your colleagues or subordinates for their advice on improving your communication skills can help you better understand how well you are performing in a work environment. Develop a willingness to seek other perspectives and build better relationships with colleagues.

3.Master the art of criticism.

In the course of the conversation, if you have to criticize the other person, be sure to bring it up tactfully. Ming's criticism has the following characteristics:

Don't criticize in front of others.

Criticism should be preceded by words of affection and appreciation, and then the criticism should be introduced with a twist such as "but", i.e., in a euphemistic way.

Criticize the other person's behavior rather than the person's personality. Criticize others in a consultative tone rather than a commanding tone.

It's a matter of facts. 4. Recognize the other party's conversation and make the conversation atmosphere relaxed and pleasant.

If you can talk about the same opinions as the other person, the other person will naturally be interested in you and have a good impression, and everyone will see the person who agrees with your opinion as a way to improve their own value and enhance their self-esteem.

and then express acceptance.

If we have to disagree with someone's point of view, we must also find some parts that we can agree with, so as to create the conditions for the continuation of the dialogue, and in addition, we should use our brains to have a pleasant conversation, and we should not talk about unpleasant things unless we are close friends.

5. Learn to listen and don't interrupt others' speeches with such kindness.

Ideal relationships.

It is based on the exchange of ideas. It's important to listen to the other person before you get straight to the point.

The rush to express one's own opinions, hoping that others will quickly accept one's opinions, is somewhat impatient. Often say things that make others misunderstand. It is often expressed frivolously and not calmly enough.

In the process of making slippery mochi, if there is no tapioca flour, we can choose to use potato flour, corn starch, flour, sweet potato flour instead of tapioca flour, these flours are OK, and the effect is no different from using tapioca flour, but there may be some differences in taste, and there may be some gaps in color.

<> "Oreo Fresh Milk Mochi.

Ingredients: 100g glutinous rice flour

30 g of cornstarch

25g of white sugar

170g of milk

20g of corn oil

Oreo crumble to taste.

Method] 1. Glutinous pure ear rice flour + corn starch + sugar + milk + corn oil, stir well, and pour it into a bowl.

2. Cover the pants with fresh film, prick a few holes with a toothpick, and steam for 30 minutes.

3. Take it out when steaming, wear gloves and knead it repeatedly when it is not hot (this step can make the mochi more elastic) 4. Cut it into small pieces and cover it with Oreo pieces.

The preparation of fresh milk mochi is as follows:Raw materials: 500 ml of milk, 50 grams of tapioca flour, 20 grams of sugar, and an appropriate amount of soybean flour.

1. Mix milk, tapioca flour and sugar well.

2. Pour into the pot.

3. Cook slowly over low heat, you can stir at the same time.

4. Cook until the mushy Buqing hood is paste, and turn off the heat.

5. Refrigerate until condensation.

6. Sprinkle soybean flour on a plate.

7. Roll the milk cube in the soybean flour and you can start eating.

The steps to make fresh milk mochi are as follows:Ingredients: 200 grams of milk, 100 grams of whipping cream, 25 grams of wood powder, appropriate amount of crushed Oreo, 20 grams of sugar.

1. Add all the ingredients together and stir well.

2. Pour into a non-stick pan, turn on low heat, slow hail and slow cooking, keep stirring, it will become more and more viscous.

3. After a few minutes, Dayuan Duan Zen can be burned and carried after stirring until it is viscous, and it will not stick to the glass bowl.

4. Put it in the refrigerator and refrigerate it for 2 to 3 hours.

5. Cover the bottom of the plate with crushed Oreos, add cocoa powder or matcha powder, and add an appropriate amount of sugar. If you want to change the flavor, you can also add other ingredients.

Ingredients for the fresh milk mochi method: 250 ml of pure milk, 30 grams of tapioca starch, 20 grams of white sugar, and an appropriate amount of Oreo.

Production steps: 1. Pour milk, tapioca starch and white sugar into a pot and bring to a boil over low heat.

2. Stir while cooking, don't leave the pot, it will soon stir into a thicker batter, continue to stir clockwise, and do your brother until the batter becomes delicate and smooth.

3. Crush the Oreo and pour the fresh milk mochi on top of the Oreo. It is also delicious when eaten hot. It can also be eaten when it is cold.

4. It can also be divided into small pieces and wrapped with Oreos, soybean flour, sesame powder, etc. The brown sugar water that warms the stomach is also a super soft glutinous bomb. It's really a kind of food that doesn't go bad.

Step 1: Mix the glutinous rice flour and all-purpose flour well. Step 2: Heat the milk, oil, sugar, and salt together over low heat until 80 Turn off the heat. Step 3: Add glutinous rice flour and all-purpose flour and stir well into a paste, then add tapioca starch in stages.

Step 4: Stir with a spatula or knead it into a non-stick state. Step 5: Add about 30 grams of egg mixture in two parts, stirring each time until the batter completely absorbs the egg mixture, and then add the next time. Step 6: Stir until the spatula picks up the batter, and the batter hangs down in an inverted triangle.

Be patient in this step, the batter looks very thick at first, don't add liquid, let it sit for a while, and the inverted triangle state will come. Step 7: Add black sesame seeds and stir well. Step 8: Put it in a piping bag and squeeze it into a batter the size of a ping-pong ball on a baking sheet lined with oilcloth, with a certain distance between the batters, and press the small tips with your fingers dipped in water.

Step 9: Preheat the oven with 200 in advance, put it in the middle layer 200 and bake for 20 minutes, turn 180 5 10 minutes, and simmer for 6 minutes. Step 10, QQ is soft, crispy on the outside and glutinous on the inside, very delicious.

Fresh milk mochi. Materials.

Tapioca flour 20g

Milk 200g

15g sugar

3 tablespoons brown sugar.

Ice cubes to taste.

Crushed peanuts to taste.

Sesame seeds to taste.

Raisins to taste.

Method: 200g of milk, 20g of tapioca flour, 15g of sugar. Mix in a pan according to this ratio and heat over low heat.

Keep stirring, the whole process is low-fire. The whole process takes about 1-2 minutes, and the amazing thing is that you will notice that it does not slowly thicken, but instantly becomes a smooth paste at a certain point in time, and then it is enough to stir for half a minute.

In this state, you can turn off the heat and remove from the pot.

Bring down a bowl to cool and refrigerate to cool.

Cook a small round and buy ready-made ones.

Cook the dumplings and then cook them in cold water.

Add a pot of water from the bottom of the pot and 3-4 tablespoons of brown sugar to dissolve.

To begin assembling, pour the brown syrup into a bowl.

Add plenty of ice.

Fresh milk mochi and balls.

Finally, I sprinkled with my favorite ingredients, and I added chopped peanuts, sesame seeds, and raisins. Personally, I think it must be delicious to add some osmanthus.

This recipe can be used hot or cold, and if you want to eat hot, you can just replace it with hot brown sugar water.

The taste is simply amazing.