Mochi buns without premix

Cooking Instructions

1. finished product

   

2. Add milk + corn oil + salt + caster sugar to the milk pot, stir well, heat over low heat, boil and start bubbling.

   

3. Prepare tapioca starch, gluten flour

   

4. Immediately after boiling, add the cake flour and stir well

   

5. Add the tapioca starch and mix well

   

6. Stir into a dough

   

7. Beat the eggs and add the egg mixture in batches, (the egg mixture can be left unfilled)

   

8. Every time you add the egg mixture, stir it evenly and absorb it evenly, and then add it again.

   

9. Adjust it to an inverted triangle that shakes and does not fall off easily.
   A little thinner, a little thicker will work.

   

10. Add the black sesame seeds and mix well

    

11. Put it in a piping bag and set aside

    

12. Squeeze the batter evenly on the baking sheet, the tip of the batter, and touch it with a little water.

    

13. Bake at 170 degrees for about 25-30 minutes.

    

14. All of them are bulging.

    

15. The hollow mochi is ready.