多重口感🔥軟糯拉絲 超多料的芋泥麻薯軟歐

2️⃣ Crisp grains: Put the crisp grain ingredients together and rub them into granules

3️⃣ Mexican sauce: Mix butter + powdered sugar, add egg liquid in batches, mix well, add low powder, mix well and put into a piping bag

4️⃣ Mochi: Mix the flours evenly, then pour milk and mix well, sift once for a finer texture, boil the water and steam for 10 minutes, add butter while hot and pull repeatedly Knead the butter in and divide into 6 portions

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5️⃣Put all the dough ingredients except butter in a chef machine and beat them into a thick film. Add butter and beat them into a glove film. Measure the surface temperature

6️⃣Do not take the dough out of the cylinder. Let it rise in the chef machine bucket until it is twice as large. Divide it into 6 portions and roll them into balls one by one. Relax for 15 minutes. Roll the dough into a round shape, turn it over, put mochi and taro paste, wrap it up with the seam facing down, spray water on the surface and dip it in crispy grains, and put it in the oven to rise until it is twice as large

7️⃣Squeeze Mexican sauce on the surface of the dough, sprinkle some crispy grains on it, put it in a preheated oven at 170 degrees on the upper fire and 180 degrees on the lower fire for 20 minutes, bake for about 6 minutes and cover with tin foil

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If the taro paste cannot be used up at one time, it can be reduced or divided into portions and frozen. It can be used by melting it in the microwave before use