Winey Chao的部落格

食譜~草莓巧克力大福

Recipe~ Strawberry choco Mochi

上個星期天去我們常去的GrandFrais補貨，發現春天一到好多水果都變便宜了，而且看起來就超美味的，當然也包括了今天的主食材－草莓小姐啦(咦?為何是小姐)，一盒才1.5歐，大約15~20顆左右，每一顆大約都有直徑3~4cm左右，是不是超划算滴，然後剛買回來的隔一天直接吃了新鮮的草莓，不加任何調味(我指的是練乳、巧克力那些可惡的東西)，雖然好吃又健康，但發現有點無聊，所以又開始上網搜尋，因為S才剛做了個藍莓派，所以派類的我就直接省略，然後，就發現了這個~草莓大福，整個就是S的菜丫，而且剛好我家也有糯米粉，就決定了是你了!!

不過一般的草莓大福內餡大都是用蜜紅豆，我有點懶惰在那慢慢「控」，而且S也不愛紅豆，所以我把它改成巧克力餡，整個又升級成可惡十倍的甜點(又愛又恨丫，搓手)

And now, I am going to do a challenge for my first English recipe for my friend -Katja.(All above what I wrote in Mandarin is not important for the recipe just my murmuring so you can ignore it)

Let’s go~~~~~

食材Ingredients: (Serve 6)

(1)太白粉(或玉米粉) Corn starch / 2tbsp

(2)糯米粉Glutinous Rice Flour / 100g

糖 Sugar / 25g

牛奶(水) Milk(water) / 120g

(3)巧克力豆 Chocolate bean/ 60g

  草莓Strawberry / 6pc

步驟Steps:

＊  將(1)的太白粉置入一容器裡攤平，放入預熱好的烤箱150°烤5~7分鐘。(這個步驟只是因為等一下大福的皮做出來後會黏手，可以用太白粉來操作比較方便，而且最後也會薄薄的裹上一層粉比較美觀，但因為接下來不會再煮或蒸過而是直接吃了，所以才會多這一個動作因為我們一般的太白粉是生的，如果你家裡有日本的熟太白粉就可以省略這步驟囉)。

    Place the corn starch of item(1) in a container(make it flat) and put in the pre-heat 150° oven for 5~7 minutes. (It’s for dusting the pastry that we are going to make later, to prevent it stick in your hand and finally it can also decorate a bit the mochi you made)

＊　將(2)的3種材料混合並攪拌成有點像優格狀粘稠，接著放入微波爐叮2分鐘，檢查一下，約呈現半透明狀即可，我是牛奶跟水各加一半，多了一點奶香，記得慢慢加入，視粘稠狀而定，分成6個等分，先丟到(1)的太白粉裡面備用。

    *Mix the 3 ingredients of item (2) and stir until the stiffness is similar with yogurt. Put in the microwave for 2 minutes and make sure the color becomes translucent. (I put half milk and half water so the pastry can have a milky flavor, and remember to pour the water slowly to check the stiffness as you required)

    *And divide into 6 equal pieces, put them in the corn starch(item 1) for later.   

＊     將(3)的巧克力豆隔水加熱，草莓清洗後把蒂頭去掉

      For the item (3), melt the chocolate bean. Wash and remove the head of the strawberry and dry it.    

(The picture is so blur~~sorry><)

＊     以上都準備好了之後，就可以開始包了，我是先把大福的皮稍微用手揉開像  水餃皮一樣，再放上巧克力醬，再放草莓， 然後再把它全部包起來，沒有包的很美，不過最後再用太白粉稍微遮一下醜，也是還行

*All the preparation is done so we can start to make it. Try to do it as fast as you can or the pastry will be dry very quickly as well as the chocolate will be solidification again.

*The first layer is the pastry and the chocolate and then the strawberry. Make it a ball. Even its not perfect you can use the corn starch to make up a bit.

And that’s it. I’ll recommend to put in the fridge for half or an hour before eat, it taste better. But better don’t put until next day, the pastry will become harder I guess or put it in a sealed container so it can last for another day. Hope my explanations are clear enough. Let me know if you still have any questions and don’t forget to send me your pictures after you made it^^

以上，以前我一直覺得這很麻煩，沒想到其實不會(但也花了我快一個小時才完成，而且廚房到處都是白粉(噗)，不過享受到成果的美味，真的超滿意的^^

Ps本來太白粉的部份我是想直接用巧克力粉來滾，可以省去一些麻煩，不過整個肥胖程度又會增高，所以作罷，如果你是天生麗質不怕胖的人兒，可以考慮哦!

~C'est fini~