From Mix to a Menu Star: Chocolate Oreo Cream Mochi Recipe

A. Outer Shell (Mochi Dough)

Ingredients:

• TTM-300017 Instant Mochi Mix – 500 g

• Cocoa Powder – 30 g

• Dark Cocoa Powder – 14 g

• Drinking Water – 570 g

• Milk – 280 g

• Granulated Sugar – 500 g

• White Shortening – 50 g
  
  

Instructions:

1. Prepare the liquids:
   Combine the drinking water, milk, granulated sugar, and white shortening in a saucepan. Heat the mixture until it reaches a rolling boil.

2. Combine with dry ingredients:
   In a mixing bowl, add the mochi powder, cocoa powder, and dark cocoa powder. Once the liquid mixture has boiled, carefully pour it into the dry ingredients.

3. Mix the dough:
   Using a mixer, mix on low speed for 1 minute to combine the ingredients. Then switch to medium speed and continue mixing for 5 minutes, or until the dough becomes smooth, thick, and glossy.

4. Set aside:
   Let the mochi dough cool slightly before using. It should be pliable but not too sticky.
   
   

B. Oreo Custard Filling

Ingredients:

• Milk – 150 g

• TEP-124001 Custard Powder – 30 g

• CSU-901001 Trehalose – 30 g

• Dairy Whipping Cream – 500 g

• Crushed Oreo Cookies – 100 g
  
  

Instructions:

1. Make the custard base:
   In a mixing bowl, combine the milk, custard powder, and trehalose. Whisk until smooth and fully dissolved.

2. Whip the cream:
   In a separate bowl, whip the dairy cream until soft to medium peaks form.

3. Combine the filling:
   Fold the whipped cream into the custard base gently until fully incorporated. Then fold in the crushed Oreo cookies until evenly distributed.

4. Chill the filling:
   Cover the mixture and refrigerate until firm enough to scoop and shape.
   
   

Assembly Guidelines

• For small size mochi: Use 35 g of mochi dough and 25 g of filling.

• For large size mochi: Use 45 g of mochi dough and 35 g of filling.
  
  

Assembly Steps:

1. Divide the mochi dough into the desired portions and flatten each into a circle.

2. Scoop the chilled Oreo custard filling and place it in the center of each mochi circle.

3. Carefully wrap the mochi dough around the filling, pinching the edges to seal it completely.

4. Optionally, dust with cocoa powder or cornstarch to prevent sticking.