Dim sum Sakura mochi method

The pink and tender cherry blossom mochi, with a light milky aroma and refreshing nature, the soft and glutinous skin of the mochi after the mouth, the Q elastic is delicate and smooth, and the mochi sandwich is wrapped in fresh strawberry pulp, and the rich cheese sauce is sweet but not greasy and refreshing.

Name of the cuisine:

Sakura mochi

Ingredients:

Sakura mochi filling: cream cheese 120g, caster sugar 25g, whipped cream 100g, cherry blossom syrup 7g, strawberry 70g; 150g glutinous rice flour, 90g caster sugar, 1g salt, 220g hot water, pink food coloring, cherry blossom syrup, white chocolate sauce

Directions:

1. First of all, we take out 120g of cold cream cheese from the refrigerator, add 25g of caster sugar, and let the sugar be stirred together with the cream cheese, so that they are completely blended together, and the cream cheese looks very delicate after mixing.

2. Pour 100g of cold whipped cream into the cream cheese, if the temperature is not cold enough, you can put it in the refrigerator for a while, stir them round and round to mix, and then add 7g of pink cherry blossom syrup, mix well.

3. Divide one-third of the mixed cheese batter for later use, take out the fresh red and tender strawberries we have carefully selected, remove the green strawberry butt for it, and then cut it into small cubes, only 70g of diced strawberries are needed, pour them all out into the cheese batter with a large amount, and mix evenly.

4. Put the evenly mixed strawberry cheese paste into two semi-circular molds, scrape off the excess batter on its surface to make it smooth and flat, and then buckle the two semi-circular molds together and freeze them in the refrigerator for 3 hours, so that we can get a round mochi filling.

5. Scoop out a scoop of the spare cheese batter into a small bowl and put the rest into a piping bag to decorate the cherry blossom mochi later. Add a little pink food coloring to the remaining teaspoon of cheese batter and mix it well to turn it into a pink cherry blossom color, and put it in a piping bag.

6. Next, squeeze the cheese batter in the piping bag onto the baking paper, squeeze it into the shape of four small petals, squeeze a little powder in the middle of the small flowers, you can make a few more, and put it in the refrigerator to freeze after finishing.

7. Then use a sieving funnel to sieve 150g of glutinous rice flour into a large bowl, add 90g of caster sugar, 1g of edible salt, and mix them well. Take 220g of hot water, add pink food coloring to adjust the color first, then add 10g of cherry blossom syrup to the glutinous rice flour, pour the discolored hot water into the glutinous rice flour and stir thoroughly.

8. Put the pink batter in the microwave and heat it for 90 seconds, take it out and stir it after heating, then heat it for another 90 seconds, take it out and mix it again after 90 seconds, the batter becomes thicker, and put it in the room to cool naturally.

9. During the cooling process, we will process the mochi filling, take out the round filling, and wrap it in a layer of melted white chocolate sauce. Sprinkle a layer of cornstarch on the panel, place our pink dough on the panel and knead it into flakes that wrap our sandwich with dough.

10. Finally, put our small flowers on the top of the kneaded dough, and the pink and tender cherry blossom mochi is ready, and the next step is the eating link.

Technical Summary:

1. When beating the cream cheese, we can press it to disintegrate it with a small flat shovel, and then stir it again, and then stir a few times to make it almost the same, in order to make the cream cheese and caster sugar better blended together, it is recommended that it be stirred together with cream cheese, without stirring the cream cheese first and then adding caster sugar.

2. The cherry blossom syrup added to the cheese batter is not a pigment, it is just a seasoning, so after we mix well, the cheese batter is still light yellow, and it will not directly turn into a cherry blossom color.

3. Add diced strawberries to the cheese batter and make mochi filling, so try to cut them smaller, but don't chop them directly into strawberry puree, or make it taste a little grainy.

4. When adding pink food coloring to the remaining spoonful of cheese batter, please pay attention not to add too much, there is less cheese, and we only need a drop of food coloring to turn it into cherry blossom powder.

5. It doesn't matter if you can't squeeze the cherry blossom petals on the baking paper, anyway, it's just a small decoration and won't affect the taste of the mochi, so don't be afraid, boldly do it according to your favorite style.