This small cake is soft and sweet, children love to eat it, no need for an oven, it can be made with a flat-bottomed pan.
The child recently became addicted to it, soft and sweet, eating breakfast and snacks, no need to bake! Seeing everyone making delicious food recently, besides cold skin and fried dough, baking-related desserts are also very good. A few days ago, a friend left a message saying, 'Is there any no-bake dessert?' Because it's inconvenient to go out, I want to make some for my child to eat. Today I'm going to make a small sweet treat, soft and fragrant, and it doesn't need a baking pan. It can be done with a flat-bottomed pan, very simple!'
This small sweet treat is called Japanese Mochi, which is a type of cake. It's actually just made with cake batter, but the last step is different. The last step of a cake is to bake it in the oven, while this mochi is cooked in a flat-bottomed pan. For friends who don't have an oven, they can also make it. The texture is better than cake, very soft and fragrant, and children like to eat it, especially for breakfast or snacks. It's also a good baby food.
Some Mochi recipes add baking powder or baking soda, but today we're not adding any, we just use the principle of egg white being beaten to make the mochi fluffy. The taste is more fragrant. Let's take a look at the specific recipe.
Japanese Mochi
Ingredients: 2 eggs, 100g milk, 60g low-gluten flour, 10g corn oil, 35g white sugar
Steps:
First step: Pour milk and corn oil into the basin, first stir it, then add two egg yolks.
Second step: Stir the egg yolks and milk corn oil evenly with a whisk until smooth.
Third step: Sift in low-gluten flour, also known as cake powder, and be sure to sift it, so that the flour is not granular.
Fourth step: Use a scraper to evenly fold the flour and egg yolk mixture until no flour granules remain.
Fifth step: Add a few drops of lemon juice to the egg whites, then add white sugar and start beating the egg whites. If you don't have lemon juice, you can use a few drops of white vinegar, which is to increase the stability of the egg whites and prevent them from deflating.
Sixth step: Beat the egg whites with an electric whisk until they are in a stiff peak state, so that a sturdy small triangular shape will form when you lift the whisk, which means the egg whites are beaten well.
Seventh step: Take one-third of the meringue and put it into the previous egg yolk mixture.
Eighth step: This is the prepared cake batter, pay attention to the up and down folding method, do not stir in circles, to prevent the flour from gluten.
Ninth step: Pour the remaining one-third of the cake batter into the remaining meringue and mix well.
Tenth step: This is the final cake batter, all the steps before are for making cake, if you want to make cake, pour it into the mold and bake it directly. Today we are making Mochi, no need for an oven to bake.
Last step: Put the cake batter into a piping bag, so that it can be squeezed out more round, if you don't have a piping bag, you can use a ziplock bag to cut a hole, then squeeze it into the flat-bottomed pan, cook over low heat until golden brown on both sides, pay attention to the heat, it must be the smallest fire, to prevent it from burning, when cooking, remember to cover the pot with a lid.
In the middle, turn over the mochi once, and the mochi is done! It has the aroma of cake, but it takes less time than cake, and it doesn't need an oven, children like to eat it, try it quickly!
I'm Hua Qingyunyan, and this is the recipe for Japanese Mochi. I hope it's helpful to you. Thank you for every like and follow. Thank you for your support all the time. I'll share a home-cooked recipe with you every day, and I'll update it regularly. Be sure to follow me! This article is original by the author, please do not reprint without permission, no copying and re-uploading!
