Mochi's recipe Strawberry shake

Ingredients for the dough:

• Mix for making dough “Moti Strawberry” TM MOTIWAY -130 g 
• Water - 150 ml
• Vegetable oil - 1 tbsp.
• Water can be replaced with milk or juice if desired

Preparing the dough  

1. In a bowl, combine all the ingredients and optional food colouring. Mix with a whisk until smooth.  
2. There are three ways to make dough:  

2.1. In the microwave.  

• Cover the bowl with the dough with cling film and microwave at maximum power for 1-4 minutes.  
• After 1-2 minutes, check the dough, stir it and return it to the microwave if necessary.  
• The finished dough should be free of liquid, smooth, homogeneous and not stick to the spatula or bowl.  

2.2. In a frying pan.  

• Pour the batter into a frying pan, put over medium heat and stir with a silicone spatula.  
• The dough will begin to clump together and then come together into a single lump.  
• Continue to dry the dough a little longer, then remove it from the pan. The finished dough is smooth, homogeneous, without raw streaks, easily formed into a ball and does not stick to the spatula or pan. 

2.3. In a water bath.  

• Boil water in a saucepan, reduce the heat and place a bowl of dough covered with cling film on top (the bottom of the bowl should not touch the water).  
• Cook the dough until it is smooth and homogeneous with no residual liquid. Stir the dough several times during cooking.  

3. Wrap the dough in cling film and leave it at room temperature until it cools completely.  
4. To make the dough more elastic, stretch the dough with oiled hands or place it on an oiled work surface and stretch it with a scraper. Continue to stretch the dough until it is pliable and smooth.  

Ingredients for the start:

Centre:  

• Strawberry puree - 50 g  
• Pectin No. H - 1 g  
• Sugar - 6 g  
• Citric acid - a pinch  

Filling:  

• Gelatin 220 Blossom - 3 g  
• Water for gelatine - 15 g  
• Strawberry yoghurt - 64 g  
• Cream 33% - 42 g  
• Condensed milk - 26 g  
• Strawberry puree - 26 g  

Preparation of the Centre  

1. Mix the pectin with the sugar.  
2. Heat the strawberry puree to 40-45 °C, gradually add the pectin and sugar, stirring constantly.  
3. Bring the puree to a boil.  
4. Remove the saucepan from the heat and add the citric acid.  
5. Pour the puree into a pastry bag and leave to cool until ready to assemble.  

   Alternatively, fill the hemispherical moulds with a diameter of 2.5 cm and place in the freezer.  

Preparing the filling

1. Soak the gelatine in water, mix well and leave to swell.  
2. Whip the cream, strawberry yoghurt and condensed milk until soft peaks form.  
3. Heat the strawberry puree together with the gelatine until it dissolves.  
4. Pour the mashed potatoes and gelatine into the yoghurt mixture and beat with a mixer until smooth and slightly fluffy.  
5. Fill a 5 cm diameter hemisphere halfway with cream, then fill it with a strawberry centre or a frozen strawberry centre.  
6. Fill the tin with cream to the end, level the top with a pallet.  
7. Place in the freezer until completely frozen.  

Design.  

1. Dust the chilled dough with starch and sprinkle it on your work surface and rolling pin.  
2. Using a scraper, cut pieces of dough (approximately 22 g), roll them out, focusing on the edges (so that the centre is not too thin).  
3. Create motifs using one of the following methods:  

•  On the table or in your hand. Put the frozen filling in the centre of the dough and pinch the edges.  
• In the moulds. Put the dough into the silicone mould in a hemisphere, add the frozen filling and pinch the edges.  
• With the help of a cutter. Cut out the moti to the appropriate size after filling with the filling.  

4. Brush the finished moti with a brush to remove excess starch.  

Storage and use  

• Moti is best consumed on the first day after preparation.  
• For storage, you can place them in an airtight container and freeze them. Thaw in the refrigerator before use to avoid condensation.