Summary
Highlights
Combine 1 egg, 30g sugar, 10g cake flour, and 100ml milk in a bowl. Mix well, then microwave for 1 minute 40 seconds at 600W. Stir, then microwave for an additional 50 seconds. Sieve the mixture to ensure smoothness, add 2-3 drops of vanilla essence, mix, and cool in the refrigerator.
Prepare a piping bag with a 1cm opening. In a bowl, combine 30g cake flour and 20g tapioca flour, then sift. In a pot, mix 100ml water, 10g sugar, and 15g pure white sesame oil (or salad oil). Heat until just before boiling. Remove from heat, add the sifted flours, and mix well to avoid lumps. Gradually add 1 beaten egg, mixing continuously until smooth and elastic. If too stiff, add a little water.
Preheat the oven to 180°C. Transfer the dough to a piping bag. On a baking sheet lined with parchment paper, pipe out the dough from about 1cm height, pressing firmly. Smooth any pointed tops with a wet finger or wet kitchen scissors. Spray the dough with water before baking. Bake in the preheated oven at 180°C for 13 minutes, then reduce the temperature to 140°C and bake for another 20 minutes. Let it sit in the oven for 5 minutes after baking, then cool on a wire rack.
Whip 80g fresh cream with 8g sugar until firm peaks form. Once the custard cream is chilled, add it to the whipped cream and mix gently until combined. Fill a piping bag with a small tip with the cream mixture. Make a small hole in the cooled Mochi Puyo shells, insert the piping bag tip, and fill generously with cream until it slightly expands.
Wrap each filled Mochi Puyo in plastic wrap and chill in the refrigerator for 1-2 hours. This resting period allows the dough to become even more moist and delicious. Enjoy your homemade Mochi Puyo, a delightful and chewy treat!
The mochi-mochi texture is achieved by adding tapioca flour to the choux pastry base. When mixing the egg into the tapioca flour dough, add it gradually to prevent lumps, as tapioca flour tends to separate. The mild baking color of the dough is maintained by baking at a high temperature initially to puff up, then reducing to a lower temperature for thorough baking. Fill generously with cream for a satisfying treat. It's best to consume these within a day or two for optimal freshness.