Oreo Mochi Balls

Both the eggs and milk should be at room temperature, added to the bowl, and mixed thoroughly until well combined.

Add the mochi premix, stirring until there is no dry powder left. Add butter that has been softened to room temperature, then knead by hand, fully incorporating the butter into the dough.

When you start kneading the dough, it is a bit sticky and not smooth. You need to continue kneading for a while; in about three minutes, it will become smooth like this. You must knead it to this state.

Add crushed Oreo cookies and mix evenly.

Divide the dough evenly into 15 portions, about 26 grams each, and place them on a baking tray.

Preheat the Gopike T42 oven in advance, and spray a layer of water mist on the surface of the mochi balls before putting them in the oven, so the texture will be crispier.

Bake at 170°C with top and bottom heat on the middle rack for about 30 minutes. The mochi balls will gradually expand and grow bigger, so make sure to leave some space when placing them.

Fresh out of the oven, smells so good, each one has grown quite a bit, this scene is just too heartwarming.

The outer layer is crispy, the middle is sticky and glutinous, sweet and crunchy, really super delicious.

Every mochi ball has such a big hollow inside, awesome.

The coloring on both the surface and the bottom is satisfactory.