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Views: 42 Author: Site Editor Publish Time: 2024-04-26 Origin: Site
The soft and chewy mochi pudding bread is filled with lemon and pudding, making it soft and chewy. If you eat it after refrigeration, it will taste like lemon pudding. If you eat it after freezing it in the refrigerator, it will feel like eating ice cream. You couldn’t love your summer afternoon tea more! Let’s make it together.
Mochi:
Mochi powder 100g
1g salt
water 35g
40g egg liquid
20g butter
Butterfly pea pollen 2g
Lemon pudding:
2 egg yolks
22g fine sugar
Milk 150g
5g lemon zest
Light cream 75g
gelatine tablets 4g
How to make mochi:
1. Mix mochi powder, salt and butterfly pea pollen evenly, then add water and egg liquid.
2. Mix until no dry powder is visible. Transfer to the counter, add softened butter and knead until smooth.
3. Divide the dough into 7 portions, roll into balls, place on a baking sheet, spray water on the surface and bake in the oven at 170 degrees for about 35 minutes.
1. Beat the egg yolks, add sugar after beating, and beat with a whisk until pale.
2. While performing step 1, boil the milk and lemon zest in a milk pot, cook until the edge of the pot is slightly boiling, then pour into step 1, stirring continuously while pouring, and sieve.
3. Stir evenly, return the milk to the pot, and cook until it reaches 82 degrees (it needs to be stirred continuously during the cooking process to prevent agglomeration).
4. Cool the temperature to 50 degrees, add the soaked gelatin, stir to dissolve and then sieve. Cool the temperature in the refrigerator to 25 degrees and mix with the whipped cream.
Assemble the mochi and pudding:
Cut off the top of the baked mochi, inject lemon-flavored pudding into it, refrigerate for more than an hour, and then decorate after the surface has solidified.