Sugar's Dessert Baking Practical Class - Second Session: Japanese Mochi Dumplings

🍡✨ Sugar's Dessert Baking Practical Class | Second Session 🇯🇵 Japanese Mochi Dumplings, made them myself today! Following the first class, Sugar's Dessert Baking Practical Class is back for its second session～💕 This time, we challenged something super cute and chewy — 🍡 Japanese Mochi Dumplings! I originally thought making dumplings was just 'kneading and rolling,' but I realized it when I actually made them: 👉 The ratio of flour to water is crucial! 👉 You can't pour all the water in at once! 👉 If the dough is too dry, add water slowly; if it's too wet, add flour! 👉 You need to knead until it's slightly sticky for a beautiful, smooth surface when rolling✨ Today, I also learned about common Japanese flours: 🌾 Shiratamako = Japanese glutinous rice flour 🌾 Shinsenko = Japanese non-glutinous rice flour 🌾 Dango-ko = Shiratamako + Shinsenko With the teacher, we started by sifting, mixing water, and kneading the dough, then slowly divided the dough into small balls of about 10g each. When rolling them into balls, you have to be careful not to crack the surface too much, and I tried hard to make each one round and pretty🍡💕 And today wasn't just the original flavor! 🍵 Matcha flavor 🌸 Red yeast flavor 🍠 You can also use purple sweet potato powder for variation 🧋 Paired with brown sugar boba + milk Boiling them one by one in boiling water, and finally skewer them – seeing the finished product gave me such a sense of accomplishment!😍 The most interesting part was — Japanese dumplings can also be made with a savory-sweet flavor, and you can even make a delicate cherry blossom pink color🌸 with salted cherry blossoms.