Let cool on the tray for 5 minutes before transferring to a wire rack to finish cooling completely.Bake for 14 to 15 minutes, until the edges turn slightly golden. Place 6 cookies per sheet tray, leaving at least 3 inches of space between each cookie.If the dough gets too soft (and starts to stick to your hands), you can return it to the refrigerator for 15 minutes. Repeat with all the remaining cookie dough. Carefully roll the dough back into a ball, taking care not to rip the dough. Fold the dough over the mochi in half to enclose the mochi in a half-moon shape. Flatten each cookie dough ball into a round slightly larger than 3 inches in diameter and place a mochi ball in the center.Place each cookie dough ball on the prepared sheet pans. Remove the chilled dough from the refrigerator and scoop it into balls using a large cookie scoop (a #20 scoop works best or scoop 3-tablespoon portions). Line two sheet trays with parchment paper.Scoop out the mochi and roll into little balls, then place on the greased plate. Coat a small cookie scoop (a #60 or #70 scoop works best or use a 1 tablespoon measuring spoon) with the oil as well. Fill a small bowl with the canola oil (you may not use all of it) and pour a little from the bowl onto a plate to coat.If the mochi doesn’t stretch after 2 minutes, continue to mix until stretchy. Immediately stir in the butter and mix constantly, until the mixture is so elastic that when you pull the spoon out, it stretches instead of rips, about 2 minutes. Repeat this process 3 more times for a total of 4 minutes, using a towel or oven mitt to hold the bowl, as it will get hot. Microwave the mixture for 1 minute on high.
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