準備食材
Ingredients List
| Ingredients (食材) |
|---|
| 糯米粉 120g Glutinous rice flour 120g |
| 玉米淀粉 25g Corn starch 25g |
| 糖 75g Sugar 75g |
| 牛奶 180g Milk 180g |
| 斑斓粉 3g Pandan powder 3g |
| 黄油 10g Butter 10g |
| 茉莉花 Jasmine flowers |
| 淡奶油 200g Heavy cream 200g |
| 奶油奶酪 200g Cream cheese 200g |
| 蜜瓜果茸 40g Melon puree 40g |
| 脆啵啵 Popping pearls |
| Equipment (用具) |
|---|
| 小鍋 Small pot |
| 攪拌碗 Mixing bowls |
| 保鮮膜 Plastic wrap |
| 蒸鍋 Steamer |
| 冰箱 Refrigerator |
| 篩網 Sieve |
| 打蛋器 Whisk |
| 刀具 Knife |
| 砧板 Cutting board |
| 容器 Container |
| 桿麵棍 Rolling pin |
| 電動攪拌器 electric mixer |
| 擠內餡的袋子 Piping bag |
| 擠內餡的嘴 Piping tip |
步驟
Instructions
準備茉莉奶油
Prepare Jasmine Cream
將茉莉花和淡奶油 200g 一起煮至微沸後關火，悶半小時，然後放入冰箱冷藏一夜。
Heat jasmine flowers and 200g heavy cream to a simmer, then remove from heat, cover, and let steep for half an hour. Refrigerate overnight.
製作麻薯皮
Make Mochi Skin
1. 在一個攪拌碗中，將糯米粉 120g、玉米澱粉 25g、斑蘭粉 3g 和糖 40g 混合均勻。
In a mixing bowl, combine 120g glutinous rice flour, 25g corn starch, 3g pandan powder, and 40g sugar.
2. 加入牛奶 180g，攪拌至光滑無顆粒，然後過篩。
Add 180g milk and stir until smooth. Sift the mixture. 將
3. 混合物倒入保鮮膜中，包好並扎孔，放入蒸鍋蒸30分鐘。
Pour into plastic wrap, cover, and poke holes. Steam for 30 minutes.
4. 蒸好後，趁熱加入黃油 10g，揉勻。
After steaming, add 10g butter while still warm and knead until smooth.
5. 反覆多次拉扯上勁（拉扯越久延展性越好）。
Pull the dough repeatedly to develop elasticity (the longer you pull, the better the elasticity).
6. 記得要撒上炒熟的糯米粉，並且帶手套防粘。
Sprinkle with toasted glutinous rice flour to prevent sticking, and wear gloves.
7. 分成小份，擀平。
Divide into small portions and roll out flat.
製作茉莉奶油餡
Prepare Jasmine Cream Filling
1. 將冷藏好的茉莉奶油過濾掉茉莉花。
Strain the chilled jasmine cream to remove the jasmine flowers.
2. 加入糖 10g，打至酸奶狀。
Add 10g sugar and whip to yogurt-like consistency.
製作奶油奶酪蜜瓜餡
Prepare Cream Cheese Melon Filling
1. 將奶油奶酪 200g 和蜜瓜果茸 40g 打勻。
Beat 200g cream cheese and 40g melon puree until smooth.
2. 再與茉莉奶油混合打發至蓬鬆。
Mix with whipped jasmine cream until fluffy.
裝飾與組裝
Decoration and Assembly
1. 在麻薯皮上加入奶油奶酪蜜瓜餡。
Add jasmine cheese melon filling to the mochi skin.
2. 中間加入脆啵啵，包好。
Add some popping pearls in the center and wrap.
3. 捲成麻薯條形狀。
Roll into mochi stick shapes.
教學影片
Video
影片逐字稿
Video Transcript
00:07
茉莉花 | 淡奶油 200g （今天的麻薯條滿滿的茉莉香！）
Jasmine flowers | 200g heavy cream (Today’s mochi sticks are full of jasmine fragrance!)
煮至微沸後悶半小時放入冰箱冷藏一夜
Bring to a simmer, then steep for half an hour and refrigerate overnight
—
00:12
糯米粉 120g | 玉米澱粉 25g | 斑蘭粉 3g | 糖 40g | 牛奶 180g
120g glutinous rice flour | 25g corn starch | 3g pandan powder | 40g sugar | 180g milk
麻薯皮材料混合均勻後過篩
Mix mochi skin ingredients until smooth, then sift
保鮮膜包好，扎孔
Cover with plastic wrap and poke holes
水開蒸30分鐘
Steam for 30 minutes after water boils
黃油 10g 不太燙的時候加入黃油揉勻
10g butter, add when it’s not too hot and knead until smooth
反覆多次拉扯上勁（拉扯越久延展性越好）
Pull repeatedly to develop elasticity (the longer you pull, the better the elasticity)
記得要撒炒熟的糯米粉並且帶手套防黏哦
Remember to sprinkle with toasted glutinous rice flour and wear gloves to prevent sticking
分成小份擀平
Divide into small portions and roll out flat
—
00:36
冷藏好的茉莉奶油過濾掉茉莉
Strain the chilled jasmine cream to remove the jasmine flowers
茉莉奶油 200g | 糖 10g
200g jasmine cream | 10g sugar
加糖打至酸奶狀
Whip with sugar until yogurt-like consistency
—
00:40
奶油奶酪200g | 蜜瓜果茸 40g
200g cream cheese | 40g melon puree
軟化的奶油奶酪與蜜瓜果茸打勻
Beat softened cream cheese and melon puree until smooth
再與茉莉淡奶油混合打發
Then mix with jasmine whipped cream until fluffy
中間加點脆珍珠包好
Add some crunchy popping pearls in the center and wrap
—
00:56
椰子凍
Coconut jelly
爆爆珠
Popping pearls
茉莉冰球 | 茉莉花茶
Jasmine ice balls | Jasmine tea
蜜瓜果茸 | 芝士奶蓋
Melon puree | Cheese foam
