Mochi with bubble gum flavor

The dough recipe is for 10-12 pcs.

100 gr. Glutinous rice flour
170 gr. milk
80 gr. bubble gum syrup (I took Barinof)
20 gr. sah. powder
10 gr. vegetable oil

Mix everything, cover with cling film, make holes in it with a knife and put in the microwave for 3-5 minutes. It is important not to overbake, otherwise the dough will become brittle.

Remove from the microwave, stir with a silicone spatula, wrap in cling film and cool completely before using. We work with the dough with gloves, so it will not stick to our hands, and sprinkle a little cornstarch when we form the mochi.

I roll out the dough between two silicone mats. I form cakes in silicone hemispheres sprinkled with starch, 6 cm in diameter.

Bubble gum filling (marshmallow)

45 gr. water
147 gr. Sugar
21 gr. glucose syrup
8 gr. gelatin + 40 gr. water (220)
4 gr. albumen
28 gr. water up to 30 C
13 gr. bubble gum syrup
25 gr. cottage cheese
Bubble gum flavor (optional)

Pour gelatin with water and leave to swell

Mix albumin with water and syrup, leave for 20 minutes

In a saucepan, mix Sugar, water and glucose, put on fire and cook until 130 C, at the same time set the albumen to beat at medium speed, when the temperature of the syrup reaches 125 C, add cheese to the protein (albumin) and continue to beat. Add the gelatin mass to the finished syrup, mix and pour into the whipping egg whites and cheese. We continue to beat for about 15-20 minutes at maximum speed, the mass should thicken and hold its shape a little (do not overbeat), at this time you can add flavoring if desired. Transfer the finished mass into a pastry bag and place it in the dough, adding raspberry filling to the center. Forming mochi

Raspberry filling

100 gr. raspberry puree
20 gr. bubble gum syrup
10 gr. Sugar
2 gr. pectin nh
A pinch of lime. Dilute acids in a teaspoon of water

Mix the puree with syrup, heat to 30C and sprinkle in a mixture of pectin and sugar. Stir with a whisk and bring the mixture to a boil, simmer for 20 seconds. Add lim. acid. Transfer to a bowl, cover with cling film and cool completely before use.

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