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1
First make the meat floss sandwich. Add sesame and seaweed shreds and mayonnaise to the golden meat floss, mix well and set aside. -
2
To make mochi, add water, corn oil, and egg liquid to the mochi premixed powder and mix evenly into a ball. Knead for a while (about 3 minutes) to make a dough. Presenting a delicate and shiny state is the key to the hollowness of mochi balls. -
3
Divide the dough and fillings into 18 equal parts. The dough is about 20 grams each, and the fillings are about 7 grams each. Take a portion of the dough, flatten it and wrap it with a piece of filling. , pinch the closing edge and lower it down. -
4
Line the baking sheet with oiled paper in advance, wrap everything up and place the seams downward into the baking sheet. Spray a layer of water mist on the surface before putting it in the oven. -
5
Preheat the oven (Midea Q30) in advance, set the middle layer to 160 degrees, and bake for 30 minutes. -
6
During the baking process, the mochi balls gradually expand, and the picture is very healing. -
7
After baking, the round mochi balls are so cute. -
8
Take a bite and you’ll find the freshly baked mochi balls are crispy on the outside and chewy in the mouth with a slightly sweet taste. They are especially delicious when paired with the savory meat floss filling.