What is the recipe for mochi premix?

Steamed buns and bread are the most common staple foods in our lives. Relatively speaking, steamed buns appeared earlier, dating back to the Han Dynasty, while the production process of bread was brought over from abroad. Nowadays, with the continuous improvement of production technology, more and more delicious staple foods appear on our tables, such as mochi buns. So, what is the recipe for mochi bun premix?

Steps to make mochi buns without premixed flour

1. Mix egg yolk and milk and beat evenly

2. Mix cassava flour, glutinous rice flour, baking powder, salt, sugar, cheese powder, and soybean powder evenly, then sift in the beaten egg and milk mixture

3. Roast the peanuts in advance, peel them, crush them into small pieces and put them in a bowl.

4. Use a spatula to mix everything evenly until it becomes like vanilla ice cream (it should not be a flowing liquid nor too dry particles, adjust the amount of powder appropriately) Preheat the oven to 190 degrees, put a piece of tin foil on the baking tray, and then cover it with baking paper/butter paper

5. Use a spatula to take a small amount of dough (make sure to make it very small!), then quickly and gently knead it into a ball-like shape and drop it immediately on the baking paper. Don't make it too big, because the weight will make it very flat and not fluffy enough. It should be about the size of the tiger's mouth (you can also squeeze out a round shape with the tiger's mouth like making meatballs)

6. Repeat the above steps until all the small groups are done.

(It’s OK if it’s close to a round shape. It may be flattened when you first rub it. It’s also good to reshape it a little, although it won’t have much effect.

7. Bake at 190 degrees for 30 minutes. Cover with tin foil when there are about 5 minutes left.

8. During the baking process, it will become fuller and cracks will naturally appear on it, like a mini pineapple bun.

9. Enjoy it while it's hot after it's baked. It must be enjoyed while it's hot!

10. Chewy and chewy!!! If you put it in the oven again after it cools down, it will be crispy on the outside and chewy on the inside!!! Because it contains no oil, it will be as hard as a stone when it cools down.