Mochi Cocoa Soft Cookies

Mochi filling: water-milled glutinous rice flour 50g	Cornstarch 15g
Milk 100g	Sugar 10g
Butter 10g	Cookie material: low-gluten flour 125g
Butter 60g	Egg liquid 30g
Light cream 30g	Cocoa powder 15g
Fine sugar 50g

How to make mochi cocoa soft cookies

Step 1

First make mochi filling, grind glutinous rice flour, corn starch and sugar and mix.

Step 2

Add pure milk and stir until completely combined.

Step 3

Sift into a bowl.

Step 4

Steam in a steamer over high heat for about 25 minutes until completely solidified.

Step 5

After the steamed mochi is brought to room temperature, add softened butter.

Step 6

Knead the butter with your hands until it is completely incorporated, then refrigerate until ready.

Step 7

Softened butter plus caster sugar.

Step 8

Beat butter until pale.

Step 9

Add the beaten egg liquid gradually.

Step 10

Add the light cream one at a time and beat until completely combined.

Step 11

Sift in the powdery ingredients.

Step 12

Use a spatula to mix the dough evenly.

Step 13

Take 20 grams of dough and flatten slightly.

Step 14

Wrap about 10 grams of mochi filling.

Step 15

Tighten your mouth and hold your hands together.

Step 16

Place it in the baking pan, press it slightly to make a pattern, do not make the pattern too deep, otherwise it will break when it expands during baking.

Step 17

Preheat the oven in advance and bake the middle rack at 170 degrees for 15 minutes.

Step 18

I really like mochi filling

Step 19

Finished product picture

Step 20

Finished product picture Mochi Cocoa Soft Cookies Recipe