Soft Chocolate Chip Cookies with Mochi Filling 朱古力粒麻糬軟曲奇

I made these cookies with my kids last week and they both liked them. It’s basically a thick and soft chocolate chip cookie with mochi stuffed inside. This is an easy-to-follow recipe that is very kid-friendly as well. I placed the mochi dough in a food storage bag and my kids would help me knead it. They said it was like playing with playdoh or slime. They had lots of fun wrapping the mochi with cookie dough too. My younger son had a bit of trouble as his hands were warm. The dough would start melting on him especially when it took him too long to do the shaping. But after some practice they both got the hang of it. Our cookies got prettier each time and the mochi didn’t burst out of the cookie.
EC和孩子們上星期一起做了些內有麻糬餡的朱古力粒軟曲奇,他們都十分喜歡吃。曲奇整體製作上絕不複雜,可算是親子食譜,小朋友也能跟家長一起玩。EC將麻糬放在食物袋中讓孩子們幫手揉搓,他們玩得不亦樂乎,說好像在玩泥膠和鬼口水一樣。包餡時他們也樂在其中,但對於兒子來說就比較麻煩。他的小手很暖,麵糰在他的掌心待太久便開始溶化。後來做得多,他們開始熟手了,包餡速度快了很多,曲奇做形也越來越美麗,焗完後曲奇爆裂露出麻糬的情況也減少了。

The chocolate cookie recipe was adapted from my Bite-sized Chocolate Chip Cookies. I twisted it a little bit by using less sugar and adding some milk for a softer dough. For the mochi filling, the white corn syrup in the recipe is optional. It makes the mochi remain soft for a longer time. It is best to consume the cookies within two days.
朱古力曲奇食譜來自迷你朱古力粒曲奇,EC減少了糖量,同時亦加進了少量牛奶調整曲奇柔軟度。至於麻糬方面,在配方中添入粟膠的主要原因是延續麻糬因澱粉質老化而變硬的速度,若果沒有粟膠也可以不加的,做好後盡快一、兩天內享用就好了。


Soft Chocolate Chip Cookies with Mochi Filling
朱古力粒麻糬軟曲奇

makes 16
16個份量

Ingredients

For the Cookie Dough
145 g cake and pastry flour
15 g unsweetened cocoa powder
1/4 tsp salt
85 g unsalted butter, softened
50 g granulated sugar (I used organic cane sugar)
1/2 tsp vanilla bean paste or pure vanilla extract
1 large egg (about 50 g)
1 Tbsp milk
50 g mini dark chocolate chips

For the Mochi Filling
36 g glutinous rice flour
18 g tapioca flour
1 Tbsp granulated sugar (I used organic cane sugar)
A pinch of salt
80 g milk
10 g light corn syrup
1/2 Tbsp grapeseed oil

材料

朱古力曲奇麵糰
低筋麵粉 145克
無糖可可粉 15克
鹽 1/4茶匙
無鹽牛油(室溫放軟) 85克
細砂糖(EC用有機蔗糖) 50克
雲尼拿醬或純雲尼拿香油 1/2茶匙
大蛋 1隻(約50克)
牛奶 1湯匙
迷你朱古力粒 50克

麻糬餡
糯米粉 36克
木薯粉 18克
細砂糖(EC用有機蔗糖) 1湯匙
鹽 少許
牛奶 80克
粟膠 10克
葡萄籽油 半湯匙

 

Directions 做法

For the Cookie Dough 朱古力曲奇麵糰
Combine and sift together the flour, cocoa powder and salt in a large bowl. Set aside.
麵粉、可可粉和鹽混合過篩放在大碗中拌勻備用。

In the bowl of a stand mixer fitted with the paddle attachment (or with an electric mixer), beat butter, sugar and vanilla until creamy.
將牛油 、糖和雲尼拿醬放入攪拌盆中,用廚師機(使用攪拌槳配件)或電動打蛋器把材料打滑。

Beat egg slightly in a small bowl then add to the butter-sugar mixture in two to three additions. Beat well after each addition until fully incorporated.
雞蛋打散後分兩至三次加入,每次需打至蛋液完全被吸收。

Mix in half of the flour mixture. Add milk and beat until blended. Add remaining flour mixture and mix until just combined. Fold in the chocolate chips. Do not overmix. Scrape out the dough and shape into a log (it will be sticky). Wrap with plastic wrap and rest dough in the refrigerator until it is firm enough to handle.
加入一半粉類拌勻,加入牛奶打匀後加入餘下粉類拌至剛無粉粒,輕手拌入朱古力粒,切勿過度攪拌,刮出麵糰(此時麵糰很黏)放在保鮮紙上包成圓柱形,放入雪櫃冷藏至麵糰不黏手。

For the Mochi Filling 麻糬餡
Place glutinous rice flour, tapioca starch, sugar and salt in a large microwave-safe bowl then whisk to combine. Add oil and milk and mix well with a whisk until smooth.
將糯米粉、木薯粉、鹽和糖粉放入微波爐適用大碗中拌勻,倒入油及牛奶用蛋拂拌勻成順滑粉漿。

Cover bowl with plastic wrap or microwave-safe lid. Microwave on high for 1 minute. Remove and stir well with a wet spatula. Cover and microwave again in 20-second intervals until the mixture is completely set to form a dough. Microwave differs in wattage and model (mine is 1100W) so adjust heating time accordingly. Alternatively, pour mixture into an oiled shallow plate and cook by steaming for 15 to 20 minutes.
包上保鮮紙或蓋上微波爐適用餐蓋,放入微波爐高火加熱一分鐘,取出以沾了水的膠刮拌匀,蓋好放回微波爐以每次二十秒加熱至麵糰熟透成糰沒有粉漿,微波爐型號及烹調火力不同(EC的微波爐是1100W),請自行調整加熱時間,不用微波爐可將粉漿倒進抹了油的蒸碟中隔水蒸十五至二十分鐘至熟。

Stir the mixture to loosen the edge (the dough is hot). Keep covered until the mixture is warm enough to handle then knead for a few minutes to make the dough more elastic (either wear disposable gloves or place dough in a Ziploc bag to prevent sticking). Divide into two portions and shape each into a log for easier handling at a later stage. Wrap with plastic wrap and keep refrigerated until ready to use.
用膠刮刮鬆糯米糰(小心熱!),蓋好待糯米糰不燙手時用手揉搓數分鐘增加彈性(戴上一次性手套或隔着食物袋揉搓可防黏),把糯米糰分半後整形成圓柱形方便包餡時分割,包好保鮮紙後放進雪櫃冷藏備用。

For Shaping 包餡
Divide the chilled cookie dough into 16 equal portions then shape each into a ball. Cut the mochi logs into 16 equal pieces with a knife. Set aside.
把曲奇麵糰分成16等份後搓圓, 糯米糰用小刀切割成16等份,備用。

Take a portion of dough and flatten into a disc between two pieces of plastic wrap, making it slightly thinner around the edges. Remove plastic wraps and place mochi stuffing in the middle. Wrap then seal edges by pinching them together. Lightly roll the stuffed dough into a ball again, place dough ball onto a parchment paper lined baking sheet then flatten slightly with your palm. Repeat with remaining portions.
取一份曲奇麵糰放在兩張保鮮紙中間按扁,中央要比邊緣厚,取走保鮮紙後包入一份糯米餡料並收口,搓圓後放在已墊牛油紙的焗盆上輕輕按扁,重覆包入餡料直至完成。

Bake in a 325℉/165℃ preheated oven for 20 minutes. Transfer to a cooling rack to cool. Serve warm or at room temperature.
放進已預熱325℉/165℃的焗爐內焗大約20分鐘,取出轉放在鋼架放涼,趁暖或室溫享用。

The mochi is very stretchy while eaten fresh and warm.
剛出爐的麻糬內餡可以拉絲。

The cookie is more cake-like the next day. Warming it in the toaster oven for a few minutes will crisp up the sides and make the mochi soft again.
放了一天後的麻糬曲奇質感會較像蛋糕,若要外皮回復脆身可把曲奇放入多士焗爐中翻烘數分鐘,麻糬內餡亦會回復柔軟。

The kids didn’t wrap the mochi well enough on their first trial. Some mochi started to burst out of the cookie half way during the baking process.
孩子們第一次試做時包餡包得不平均,有些麻糬在焗製中途已開始爆出。

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