Custard cream mochi｜kattyanneru recipe transcription

After mixing eggs and sugar (for custard), add flour (for custard) and milk, mix further, heat in a microwave oven at 600w for 1 minute and 40 seconds, mix the whole and heat again in a microwave oven at 600w for 50 seconds. After mixing the whole well, strain it, add vanilla essence, mix and take out the custard, wrap it to remove the rough heat, wrap it, and cool it in the refrigerator.

Mix flour (for dough) and tapioca flour and sift. Put water, sugar (for dough) and pure white sesame oil in a frying pan and heat to just before boiling. Just before boiling, add grated flour from the heat and mix. Knead the beaten egg little by little and put the dough in a piping bag.

Place a parchment paper in the oven, squeeze the dough from a height of 1 cm, moisten your fingertips with water to flatten it, spray it with water, bake it in an oven preheated to 180 ° C for 13 minutes, and then in an oven at 140 ° C for another 20. Bake separately. After heating, place in the oven for 5 minutes.

Whisk cream and sugar (for cream), mix with custard, and put in a piping bag.
Make a hole in the top of the dough, squeeze the cream, wrap it in a wrap and chill in the refrigerator for 1-2 hours.