肉鬆麻薯小貝 | Meat Floss Mini Cake with Mochi

November 20, 2020

Last time back home in 2019 summer, my mom drove me to the airport before departure. At the back of the car, she surprised me with a box of 2 pastries, which were meat floss mochi mini cake 鮑師傅的肉鬆小貝, the brand that invented this new trendy dessert/pastry. They were so soft, both sweet and savory. Just that one time bite left great impression, maybe the rarity, the fact that I am thousands away from China and cannot have original, local meat floss mini cake made me crave for this even more. Finally got the ingredients to try making it! It is not very hard, just longer process~

TAKEAWAYS

stir mochi mix after steaming with butter, to make it smooth, stretchy but not sticky
do not over bake the cake, it might feel dry with all the rest of dry ingredients
mochi texture might be good for 2-3 days, but longer than that might decrease stretchiness and increase dryness. FINISH THEM!!

RECIPE

Ingredients for 10 mini cake:

Cake:

30g oil
36g milk
45g cake flour
20g + 40-50g sugar
3 eggs

Mochi:

90g mochiko flour
30g sugar powder
24g corn starch
240g milk
10-15g butter

Part I: Mochi

Step 1: Mix all ingredients (90g mochiko flour, 30g sugar powder, 24g corn starch, 240g milk), sieve twice

Step 2: Coat container with oil, pour mixture in, steam for 20-25mins or till no more visible liquid.

Step 3: Add 10-15g butter to mochi, stir quickly for 1-2mins, VERY crucial for stretchy, not-sticky texture!

Step 4: Set aside for chill.

Part II: Cake

Step 1: Divide egg into egg yolk and egg white, store egg white in fridge for whisking later.

Step 2: Add 30g sugar to 3 egg yolks, mix well.

Step 3: Mix 30g oil and 36g milk well without oil bubble floating. Add this mixture into egg yolk/sugar mixture, mix well.

Step 4: Sieve 45g cake flour into the mix, mix well. Put in fridge for mixing later~

Step 5: Get egg white out from fridge, add a few drops of lemon juice, or vinegar or 1-2g cream of tartar to egg white to help egg white getting stiffened.

Step 6:

Whisk at high speed, when big bubbles formed, add 1/3 sugar of 40-50g;
when egg white turned completely white with soft pattern, add 1/3 sugar, turn down to mid speed
when there is soft, very curled up peak, add the final 1/3 sugar, turn down to low speed
stop when peak is mid-hard (in between soft and hard/standing up peak)