麻薯泡芙 Mochi Puff

麻薯泡芙可以说是最省事，最快，材料简单但也很好吃的一款必收藏小甜品！

为什么你会喜欢这道甜品？

它其实就是把麻薯的Q弹口感和泡芙的酥脆外壳结合在一起。外层轻轻一咬是脆壳，里面却是软糯拉丝的麻薯，口感反差很迷人。最重要的是吃起来不会太甜腻，反而有点小清新的满足感。

如果你喜欢咀嚼感和糯叽叽的弹性，麻薯泡芙绝对值得试试！不过要小心，一口一个真的很容易停不下来哦！

所需要的食材

• 25g 橄榄油
• 20g 糖
• 125g 牛奶
• 2g 盐
• 25g 低筋面粉
• 110g 木薯粉
• 1 颗 鸡蛋
• 10g 黑芝麻

备料重点

油脂——

除了橄榄油，玉米油或者黄油，甚至是焦化黄油都是可以作为替代的哦~

~ 视频教程~

料理步骤

1. 把油，糖，盐和牛奶放入锅子里，中小火加热至滚开
2. 放入已经过筛好的低筋面粉，混合并且持续搅拌至顺滑
3. 维持中小火，放入木薯粉，混合至变成光滑的面团
4. 离火，放入常温鸡蛋，搅拌至顺滑
5. 再放入黑芝麻，搅拌均匀
6. 把面糊装进挤花袋
7. 挤出3cm 左右大小的面糊
8. 手指沾水，整理面糊的小尾巴
9. 烤箱175C， 烤18-20分钟
10. 趁热最好吃哦！

Print Recipe

Mochi puffs can truly be called one of the easiest, quickest, and most fuss‑free little desserts to make—simple ingredients, yet absolutely delicious. Definitely a must‑save recipe!

Why would you love these mochi puffs？

It’s basically the perfect marriage of textures—mochi’s chewiness combined with the crisp shell of a choux puff pastry. Crunchy outside but soft and chewy inside, a contrast that’s absolutely irresistible. Best of all, it’s not overly sweet; instead, it leaves you with a refreshing kind of satisfaction.

If you love something that’s both chewy and crunchy at the same time, mochi puffs are definitely worth trying! Just be careful—they’re so addictive that once you start popping them one after another, it’s almost impossible to stop. Honestly, everyone who tries them ends up the same way!

All you need

• 25g Olive oil
• 20g Sugar
• 125g Milk
• 2g Salt
• 25g Cake flour
• 110g Tapioca starch
• 1 no Egg
• 10g Black sesame seeds

Ingredients notes

Fat ——

Other than olive oil, you can actually simply replace it with whatever you have at home. For example, corn oil, butter, or even brown butter can be used as a substitute!

~ Video Tutorial ~

Steps of Making

1. In a pot, combine oil, sugar, salt, and milk. Heat over medium‑low until it comes to a boil.
2. Add sifted cake flour, mix and stir continuously until smooth.
3. Keep on medium‑low heat, add tapioca flour, and stir until it forms a glossy dough.
4. Remove from heat, add room‑temperature eggs, and stir until smooth.
5. Mix in black sesame seeds evenly.
6. Transfer the batter into a piping bag.
7. Pipe out the batter for about 3 cm in size.
8. Wet your finger with water to smooth out the little tips of the batter.
9. Bake at 175 °C for 18–20 minutes.
10. Best enjoyed while warm!

Printable Full Recipe

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