Matcha Mochi Cookies Remake! | The Food Binder скачать в хорошем качестве

Matcha Mochi Cookies Remake! | The Food Binder

Hi everyone! Welcome or welcome back to The Food Binder. Today, we're recreating my most popular recipe which is the matcha mochi cookies. I decided to remake it with clearer videos and steps for those who continue to make the recipe! –––––––––––––––––––––––– ❗️IMPORTANT NOTE❗️ *Regular rice flour isn't the same as glutinous rice flour! Glutinous rice flour comes from glutinous rice (aka sticky rice) that gives the mochi its stretch and chew. Rice flour doesn't have the properties/won't come out the same way. Please do not use rice flour! If you are not able to use/find glutinous rice flour, you can still make the cookie recipe (without the mochi) it will still taste delicious! Mochiko sweet rice flour is basically the same as glutinous rice flour, so if you are able to find that, you can use it for the mochi. Matcha Mochi Cookie Recipe: Author: Michaela Auyeung *Makes around 16 medium-sized cookies Mochi: 70g Glutinous rice flour (a little bit over ½ cup) 20g Corn Starch (around 1 tbsp & 1tsp) 15-30g Sugar (1 tbsp -2 tbsp) 140g milk (around ½ cup) Matcha cookie dough: 2 cup flour 1 tbsp matcha powder ½ tsp baking soda ½ tsp salt 1 cup packed light brown sugar ½ cup white granulated (cane) sugar 10 tbsp of room temp/softened butter (1 stick 2 tbsp) 1 tbsp vanilla extract 1 egg 1 egg yolk Instructions: 1. First, make the mochi since it has to cool. Combine the rice flour, corn starch, and sugar. 2. Slowly pour in the milk and mix until there are no lumps. 3. Steam the mochi for 30 min and stir halfway through. 4. Once the mochi is done, pop it into the fridge until it is fully cool (This could be up to 1 hour). 5. To make the cookie dough, add in the butter, brown & white sugar in a bowl. 6. Cream together until light in color (at least 5 min). Scrape down the bowl along the way. 7. Next, add in the eggs & vanilla. Mix until just incorporated. 8. Now mix in the matcha, baking soda, & salt. 9. Fold in the flour. 10. Pop the dough in the fridge for 30 min. 11. After 30 min or after your mochi has cooled, preheat the oven to 325 ℉ and take the dough and mochi out of the fridge. Scoop out some dough using a cookie scoop (around 1 tbsp) then flatten it out and place a piece of the mochi** in the center. Then, fold the dough around the mochi and pinch it shut. Finally, roll it into a ball. 12. Repeat with the rest of the dough. 13. Place the cookies on a parchment-lined sheet pan. Make sure to space out the cookies since they will spread. 14. Bake the cookies at 325 ℉ for around 12 min. Let the cookies cool for 3 min, then transfer onto a cooling rack and let them cool to room temp. 15. Enjoy! ** When you are scooping out the mochi, wet your hands or the spoon you are using so that the mochi doesn’t stick. Made these cookies? Leave a comment or tag me on Instagram! (@The_FoodBinder) Use #thefoodbinder –––––––––––––––––––––––––––––– FAQs❓ Why do you have to chill the cookie dough? While the dough is chilling, flavors are able to develop and it gives time for the flour to absorb all the other ingredients. Also, this will ensure that the cookies have a crispy edge and chewy center. I know it is hard to wait, but trust me it will be worth it! Why do you use light brown sugar? Since light brown sugar contains molasses, it contributes flavor to the cookie and makes sure the cookie doesn’t turn out dry. The brown sugar also makes the cookie a little chewy. Can I use dark brown sugar instead of light brown sugar? Yes, you can use dark brown sugar. However, it contains more molasses (than light brown sugar) so, it will change the flavor of the cookie. I haven’t tested dark brown sugar, but people have said that it is still delicious! Can I use all white cane sugar? You can , but I do not recommend using all white cane sugar because the cookies will spread too much and they will become a flat crispy cookie. That structure will not be the best for supporting a ball of mochi. Also, the flavor will not be the same. I haven't tested using all cane sugar, so I can't guarantee anything, but if you do give it a try let me know how it turns out! Can I use all brown sugar? You can, but I would not recommend it. I chose to do a mix of brown and white sugar for this recipe so that the flavor is just right. My goal was to make the cookie not too soft, not too crispy, and make sure that the flavors are balanced. How long do these cookies last? I would recommend eating them on the day they are made. Since there is mochi in it, the cookies do not keep well. *Please ask me if you would like to use this recipe for retail, entertainment, or other purposes. Music 🎵 –––––––––––––––––––––––––––––– Before Sunset by Soyb   / soybmusic   Creative Commons — Attribution 3.0 Unported — CC BY 3.0 Free Download / Stream: https://bit.ly/_before-sunset Music promoted by Audio Library    • Before Sunset – Soyb (No Copyright Music)   ––––––––––––––––––––––––––––––