Milk 100g Corn oil 20 grams
White sugar 20 grams Glutinous rice flour 130g
Eggs 1 piece (generally not used up) Dried cranberries 20 grams
How to make cranberry mochi Oven version of glutinous rice flour｜Illustration of how to make cranberry mochi, sweet and sour, soft and glutinous 1

Step 1

Pay attention to the inverted triangle state Glutinous rice flour oven version｜Cranberry mochi sweet and sour Illustration of how to make sweet, soft and glutinous rice 2

Step 2

Pay attention to the inverted triangle state Glutinous rice flour oven version | Cranberry mochi sweet and sour Illustration of how to make sweet, soft and glutinous rice 3

Step 3

I baked it in the Changdi wind stove oven for 18 minutes. Everyone can increase or decrease the time according to the temperament of their own oven and observe the coloring situation.Glutinous rice flour oven version｜Cranberry mochi sweet and sour Illustration of how to make sweet, soft and glutinous rice 4

Step 4

Complete✅ Glutinous rice flour oven version｜Cranberry mochi sweet and sour Illustration of how to make sweet, soft and glutinous rice 5

Step 5

If you like it thicker, you can squeeze it into a round shape or make it thicker. Cranberry mochi cooking tips

-I used Sanxiang brand glutinous rice flour Different glutinous rice flours may have different water absorption properties If it’s too dry, add more milk or eggs; if it’s too wet, add less milk or more glutinous rice flour‼ ️ - Adjusting it to an inverted triangle shape will prevent the batter from being too dry or too thin, and it will become slightly flatter and rounder when baked. (If you are making a round shape, it is a necessary condition to make the mochi round) Add the egg liquid in small amounts several times, a little at a time, stir evenly and then add the next time. Generally, the egg liquid will not be used up.(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 out, glutinous and chewy. -It is best to eat it as soon as possible on the same day for the best taste It’s not much, so you can finish it quickly!