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Glutinous chirp I purple potato dipping sauce mochi at Glutinous chirp I purple potato dipping sauce mochi – Authentic Chinese Dish with Bold Flavors and Fresh Ingredients
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Glutinous chirp I purple potato dipping sauce mochi

Are there any sisters who like spring as much as I do, not only can they take off their bulky winter clothes, but as everything recovers, every grass, flower and tree in spring makes people feel infinitely happy. Recently, on weekends, I have taken children to picnic, enjoy flowers, and embrace nature to the fullest, and the trivialities of daily life and the worries of work have also been ironed by this beautiful spring~ Speaking of picnics, of course, small snacks are indispensable, let's try the dipping mochi that has become popular recently! The glutinous mochi is dipped in a mellow and silky sea salt cheese milk cap, and then covered with fragrant butter and crispy, and the multi-layered ingredients burst out in the mouth, and the children at home also love this mouthful. I used the chef Xiaobaima micro-steaming, baking and frying all-in-one machine for steaming mochi, professional-grade functions such as "steaming, roasting, frying, microwave", Chinese hard dishes, Western desserts, etc. The exterior is milky white, the narrow design can save kitchen countertop space, and the 27L capacity meets the daily cooking needs of a family of 2-6! The breeze is not dry, the sun is just right, away from the hustle and bustle of the city, come to a camping escape plan!

Glutinous chirp I purple potato dipping sauce mochi

Ingredients

ChefLittleWhiteHorseMicroSteaming,RoastingandFryingMachine
MochiIngredients
WaterMillGlutinousRiceFlour 140 g
CornStarch 40 g
WhiteSugar 45 g
Milk 240 g
Butter 20 g
SeaSaltCheeseMilkCap
Creamcheese 50 g
Whippingcream 135 g
Milk 50 g
Whitesugar 18 g
Seasalt 1.5 g
Dippingsauce
Butteriscrispy halfabowl
milkpowder 15 g
purplesweetpotatoflour 10 g

Cooking Instructions

  1. Prepare all the ingredients.

    In addition to the purple potato flavor, according to your preference, you can also use soybean flour, matcha powder, cocoa powder, etc.

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  2. Mix all the flour used to make mochi.

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  3. Pour in the milk and stir until silky and particle-free.

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  4. Sisters who have the conditions must be sieved twice, so that the liquid will be more delicate and silky.

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  5. Pour into a wide container, spread plastic wrap and prick a few small holes.

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  6. Put the container into the Chef's Little White Horse Micro Steaming, Grilling and Fryer.

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  7. Select the "Nutrient Steam" mode at 100 degrees for 30 minutes.

    Double-hole direct injection, rapid heating, release a large amount of steam to penetrate the ingredients themselves, because the top is equipped with a heating tube to assist heating, there will be no top dripping during the steaming process, and the taste of mochi will be more soft and glutinous~

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  8. Put the steamed mochi in the butter while it is hot, and constantly "push, pull, and knead" it with a spatula to let the mochi absorb the butter while it is hot, and mix evenly. Don't get started with freshly steamed mochi, be careful of burns!

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  9. When the mochi is not hot, continue to knead the butter well with your hands, and then continue to pull the mochi until it is elastic. This step must not be omitted! The secret to the deliciousness of mochi Q bombs is to keep pulling and pulling, and pull for a few more minutes!

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  10. The kneaded mochi is wrapped in plastic wrap, and after cooling, take a ball of mochi, squeeze out the mochi balls with the tiger's mouth, or you can put the mochi into a piping bag and squeeze one and cut it with scissors.

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  11. After mixing the milk powder and purple potato flour, sieve it, and roll the mochi balls in the purple potato flour for a circle.

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  12. While the mochi is steaming, we can start preparing the sea salt cheese milk cap. For softened cream cheese, add the sugar and sea salt and stir with a spatula until smooth.

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  13. Next, pour in whipping cream and milk, beat until the yogurt-like texture is thick and you're done! I love this cheese milk cap, it's silky and mellow.

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  14. When eating, dip it in the sea salt cheese milk cap, and then wrap it in crispy butter crunchy, and a bite is super satisfying!

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  15. Hee hee glutinous chirp head gathered~ Recently, I love to eat dipping sauce mochi, soft and glutinous Q bomb, and you can also draw silk haha~

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  16. If you want to do a good job, you must first sharpen your tools, as a full-level fanatical fan in the kitchen, in order to make all kinds of delicious food, I believe that many sisters are like me when choosing kitchen appliances, this chef small white horse micro steaming, baking and frying machine body is made of cream white color, full of ins wind, not only can be placed in the kitchen, living room, dining table, etc. can be its safe place, it can be said to be a fashion item for trendy home decoration!

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  17. It starts with the appearance but stays true to the inside. The 5-year warranty is equivalent to the warranty period of the major appliances. Chef's Little White Horse is not only functional, but also has great workmanship: the microcrystalline bottom plate is durable and easy to clean; The external easy-to-disassemble 900ml water tank has a nutritional steam life of 1 hour, which greatly reduces the trouble of adding water halfway~

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  18. With 135 built-in recipes and remote control via mobile app, novices in the kitchen can easily handle three meals a day.

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  19. Spring is bright, full of flowers, with glutinous mochi, picnic together, enjoy the beautiful spring of nature!

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