Mochi Brownie: Soft Rice Dough, Brownie and Caramel
Soft rice / brownie / caramel
Soft outside. Very chocolate in it.
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The Brownie
Melt chocolate and butter. Add 60 g of sugar, egg and then wheat flour. Cook in the covered pan 18 to 22 minutes at 170 °C. Cool completely. Cut eight cubes of 2.5 cm; keep the offcuts to taste.
The Mochi Paste
Mix glutinous rice flour, 60 g of sugar and water in the bowl. Cover without sealing. Heat to 800 W 1 minute, stir with a wet spatula, then another 1 minute and stir. Continue in slices of 20 seconds until the dough is elastic, shiny and slightly translucent, without raw flour.
Spread
Place the hot dough on a paper generously sprinkled with starch. Handle with spatula, let cool to avoid burns. Sprinkle the top and spread to 3 mm. Cut out eight 10 cm discs, reform the offcuts if necessary.
The Heart
On each cooled disc, place a cube of brownie and 5 g of cold caramel. Bring the edges back, pinch firmly, then place the closure underneath. Brush the excess starch.
Serve
Sprinkle lightly with cocoa. Cut a mochi with a wet knife. The mochi stretches slightly; the brownie remains dense, it does not sink.
Conservation. Keep covered in the cool and consume during the day; the rice paste hardens over time.
Namely. Recipe proposal: follow the quantities and texture marks of the card. Indicative times. The rendering depends on the ingredients and materials used. The objects of the photographic decoration remain out of the dish.
Baking tips for this recipe
- Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
- Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
- Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.
Substitutions and variations
To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.
Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.
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