Recipes for baking hollow mochi~

① Mix the eggs and milk well (both eggs and milk should be at room temperature).

❷ It's best to buy this brand of premixed powder~ (You can also mix your own: 175g tapioca flour, 25g high-gluten flour, and about 30g sugar)

❸ Use the whisk attachment of an egg beater to manually stir the dough first to prevent flour from flying off.

❹ Slow speed for 1 to 2 minutes, then switch to high speed for 1 minute

5. Take it out, add butter, and knead.

6. After kneading until a smooth dough forms, add cooked black sesame seeds and continue kneading.

7. Knead outwards, then bring it back in, then knead outwards again, then bring it back in again. Knead like you would knead dough, that won't work.

8. Divide the dough into 24 equal portions. If you want larger portions, divide it into fewer portions, resulting in a larger volume. Preheat the oven to 180°C using the convection setting, then bake at 175°C for 25 minutes.

9. The baking process is incredibly comforting, and the aroma is irresistible!

❿They're all plump up~

❶❶ It's huge and hollow!