Milk 100 grams Corn oil 20 grams
sugar 20 grams Glutinous rice flour 115 grams
Eggs 1 piece (generally not used up)
A simple and easy way to make glutinous rice flour mochi in the oven Making glutinous rice flour mochi in the oven is simple and easy, just stir and stir0️⃣ Failure｜Illustration of what to do if you can’t stop at all 1

Step 1

I used Sanxiang brand glutinous rice flour. Different glutinous rice flours may have different water absorption properties. IfIf it’s too dry, add more milk or eggs; if it’s too wet, add less milk or more glutinous rice flour. Making glutinous rice flour mochi in the oven is simple and easy, just stir and stir0️⃣ Failure｜Illustration of how to do things that just can’t stop 2

Step 2

Pay attention to the inverted triangle state Making glutinous rice flour mochi in the oven is simple and easy, just stir and stir0️⃣ Failure｜Illustration of how to do things that just can’t stop 3

Step 3

Slowly expand It expands with heat and shrinks with cold, so it will become slightly smaller when it comes out of the oven. Making glutinous rice flour mochi in the oven is simple and easy, stirring and stirring 0️⃣failed | Illustration of how to make it that you can't stop at all 4

Step 4

Out of the oven! Out of the oven! Making glutinous rice flour mochi in the oven is simple and easy, just stir and stir0️⃣ Failure｜Illustration of how to do things that just can’t stop 5

Step 5

Delicious glutinous rice mochi Simple and easy cooking techniques for making glutinous rice flour mochi in the oven

-I use Sanxiang brand glutinous rice flour. Different glutinous rice flours may have different water absorption properties. If it is too dry, add more milk or eggs. If it is too wet, add less milk or more glutinous rice flour‼ ️-The step of adjusting it to the inverted triangle state is the key to making the mochi become round and round. Add the egg liquid in small amounts several times, only a little at a time, stir evenly and then add the next time. It is best to form an inverted triangle that will not flow. (If it is accidentally too thin, you can add an appropriate amount of glutinous rice flour) -According to the temperament of your own oven, you can increase or decrease the time by observing the coloring situation. -When hot out of the oven, mochi is crispy on the outside and soft on the inside After cooling, it will be soft inside and outside, glutinous and chewy