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Mochi (Mochi) is a traditional food made by mixing glutinous rice flour and water. It is widely popular in East Asia, such as Japan, Taiwan, Korea, etc. Its uniqueness lies in the sticky texture of glutinous rice flour, which makes mochi become soft and elastic during heating, and has an excellent taste. This special taste is one of the reasons why many people love mochi.
But when we are steaming mochi, there is often a very common phenomenon,That is, the mochi will swell up. Do you know why?
In fact, when mochi is steamed and baked, the main component of glutinous rice flour will become sticky during the heating process, and this viscosity will form a gel-like network structure with toughness and elasticity in the mochi. When steaming mochi, the moisture in the mochi evaporates into water vapor, and this elastic network is just able to capture and trap the water vapor, resulting inThe air bubbles inside the mochi expand and push from the inside out, making the mochi puff up. Of course, the mochi recipe and baking process also affect its swelling properties, and not all mochi will puff up when steamed and baked.
external link
The video is an immersive way to bake mochi, friends who are interested can go and watch XDD.
References
1. Mochi – Wikipedia
2. Mochi - Wikipedia
2. The pictures in the article are all from the CC0 free gallery.
