Homemade Original Flavor Mochi

Add all the auxiliary ingredients into the bucket, and mix evenly at medium-high speed until fully combined. (If this step is well combined, the final product will be more fluffy)

Add the mochi premix all at once and mix at low speed until there is no dry powder, then beat for 2 minutes. Switch to medium-high speed and beat for 3 minutes. (This determines the texture of the mochi: glutinous but not sticky to the teeth, with a chewy texture)

Spread a little oil on the countertop, take it out and place it on the countertop. (Be sure to wear PVC baking gloves, otherwise it will stick to your hands)

Rub with gloves until glossy and even, then divide into small portions of 25g each.

Roll the small portions into balls and place them on the baking tray. (Rolling them into balls makes the baked product look nice and prevents cracking)

Spray a small amount of water, and place it in the Gobo T60S oven (preheated to 190 degrees for at least ten minutes).

The preheating completion temperature needs to be lowered by 30 degrees, then bake in the oven at 160°C for 30 minutes.

Do not remove from the oven immediately after baking; turn off the heat and let it sit for 5-8 minutes before taking it out. (Taking it out immediately can cause collapse due to thermal expansion and contraction) Store in a sealed container at room temperature. If you don't have time to make the filling, you can eat it plain, though the taste will be milder. If you have time, add red bean paste or any filling you like for a better flavor.