会拉丝的芋头鲜奶麻薯 Taro Milk Mochi | How To Make Taro Milk Mochi

更正：我用的玉米淀粉，不是玉米粉。 Correction: It’s corn starch instead, not corn flour. 前两天做芋头泥馅，其实就是为了这个会拉丝的芋头鲜奶麻薯做准备。做法不难。为了达到拉丝效果，面团一定要揉到位，建议准备一次性手套会比较容易操作。 很好吃的拉丝鲜奶芋头麻薯，希望大家喜欢。 材料： 1）糯米粉 - 100g 2）玉米淀粉 - 25g 3）细砂糖 - 30g 4）盐 - 一小撮 5）鲜奶 - 170g 6）食用油 - 15g 7）天然色粉 - 适量 8）熟粉 - 适量 9）芋头泥馅 - 300g (分成30g x 10 个） *熟粉可以是炒熟的糯米粉和木薯粉等。把两汤匙的粉放在锅子里，中小火炒到面粉变轻，微黄就可以。也可以用日本的片粟粉，它是熟粉，不需要炒熟。 *蒸的时间仅供参考。如果用的盘很深，蒸的时间会拉长，可以在用刮刀在间中搅拌一次。 *做10颗麻薯，视屏里只做了七颗，剩下的留起来做面包的内馅。 *麻薯面团很黏，一定要用一次性手套操作，没有的话用保鲜膜也可以，但会比较不方便。 *不放馅，直接切块沾花生粉或黄豆粉也很好吃。 芋头泥馅 Taro Paste Recipe： 天然色粉 Natural Food Color： 更多食谱 More Recipes： facebook page： Ingredients: 1）Glutinous rice flour- 100g 2）Corn starch – 25g 3）Sugar – 30g 4）Salt – Pinch 5）Milk – 170g 6）Cooking Oil – 15g 7）Nature food color powder 8）Cooked flour 9）Taro paste – 300g (divide into 10 portions, 30g each) *You can made your own cooked flour by stir fry 2 tbsp of glutinous rice flour or tapioca flour on a dry pan until they are light and slightly yellowish. Alternative you can use Japanese potato starch, they are cooked and ready to be used. **Steaming time vary depending on the dish. The deep dish pan requires longer steaming time, you can stir once halfway through the steaming. *This recipe yield 10 mochi. I made 7 and keep the rest for bread’s filling. *It’s best to use disposable gloves to handle. You can use plastic wrap but it’s not as convenient as disposable gloves. *I used this nature food color powder, add some blue and berry color powder to get purple. *You can eat mochi without filling, just cut the dough into small pieces and coat them with roasted soybean powder (kinako) or ground peanut. Add some icing sugar if it’s desired. They are equally delicious. #鲜奶芋头麻薯 #麻薯 #芋头麻薯 #拉丝芋头麻薯 #鲜奶麻薯