{"id":5779,"date":"2024-11-23T17:38:03","date_gmt":"2024-11-23T17:38:03","guid":{"rendered":"https:\/\/motiway.com.ua\/?page_id=5779"},"modified":"2025-12-09T11:23:39","modified_gmt":"2025-12-09T11:23:39","slug":"strawberry-shake-recipe","status":"publish","type":"page","link":"https:\/\/motiway.com.ua\/en\/strawberry-shake-recipe\/","title":{"rendered":"Recipe Strawberry shake"},"content":{"rendered":"
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Mochi's recipe Strawberry shake\n\n<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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(for 8 pieces with a diameter of 5 cm) <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Ingredients for the dough:<\/span><\/h3>
  • Mix for making dough \u201cMoti Strawberry\u201d TM MOTIWAY -130 g\u00a0<\/span><\/li>
  • Water - 150 ml<\/span><\/li>
  • Vegetable oil - 1 tbsp.<\/span><\/li>
  • Water can be replaced with milk or juice if desired<\/span><\/li><\/ul>

    Preparing the dough\u00a0\u00a0<\/span><\/h3>
    1. In a bowl, combine all the ingredients and optional food colouring. Mix with a whisk until smooth.\u00a0\u00a0<\/span><\/li>
    2. There are three ways to make dough:\u00a0\u00a0<\/span><\/li><\/ol>

      2.1. <\/span>In the microwave.\u00a0\u00a0<\/b><\/p>

      • Cover the bowl with the dough with cling film and microwave at maximum power for 1-4 minutes.\u00a0\u00a0<\/span><\/li>
      • After 1-2 minutes, check the dough, stir it and return it to the microwave if necessary.\u00a0\u00a0<\/span><\/li>
      • The finished dough should be free of liquid, smooth, homogeneous and not stick to the spatula or bowl.\u00a0\u00a0<\/span><\/li><\/ul>

        2.2. <\/span>In a frying pan.\u00a0\u00a0<\/b><\/p>

        • Pour the batter into a frying pan, put over medium heat and stir with a silicone spatula.\u00a0\u00a0<\/span><\/li>
        • The dough will begin to clump together and then come together into a single lump.\u00a0\u00a0<\/span><\/li>
        • 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.\u00a0<\/span><\/li><\/ul>

          2.3. <\/span>In a water bath. <\/b>\u00a0<\/span><\/p>

          • 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).\u00a0\u00a0<\/span><\/li>
          • Cook the dough until it is smooth and homogeneous with no residual liquid. Stir the dough several times during cooking.\u00a0\u00a0<\/span><\/li><\/ul>
            1. Wrap the dough in cling film and leave it at room temperature until it cools completely.\u00a0\u00a0<\/span><\/li>
            2. 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.\u00a0\u00a0<\/span><\/li><\/ol>

              Ingredients for the start:<\/span><\/h3>

              Centre:\u00a0\u00a0<\/span><\/p>

              • Strawberry puree - 50 g\u00a0\u00a0<\/span><\/li>
              • Pectin No. H - 1 g\u00a0\u00a0<\/span><\/li>
              • Sugar - 6 g\u00a0\u00a0<\/span><\/li>
              • Citric acid - a pinch\u00a0\u00a0<\/span><\/li><\/ul>

                Filling:\u00a0\u00a0<\/span><\/p>

                • Gelatin 220 Blossom - 3 g\u00a0\u00a0<\/span><\/li>
                • Water for gelatine - 15 g\u00a0\u00a0<\/span><\/li>
                • Strawberry yoghurt - 64 g\u00a0\u00a0<\/span><\/li>
                • Cream 33% - 42 g\u00a0\u00a0<\/span><\/li>
                • Condensed milk - 26 g\u00a0\u00a0<\/span><\/li>
                • Strawberry puree - 26 g\u00a0\u00a0<\/span><\/li><\/ul>

                  Preparation of the Centre\u00a0\u00a0<\/span><\/h3>
                  1. Mix the pectin with the sugar.\u00a0\u00a0<\/span><\/li>
                  2. Heat the strawberry puree to 40-45 \u00b0C, gradually add the pectin and sugar, stirring constantly.\u00a0\u00a0<\/span><\/li>
                  3. Bring the puree to a boil.\u00a0\u00a0<\/span><\/li>
                  4. Remove the saucepan from the heat and add the citric acid.\u00a0\u00a0<\/span><\/li>
                  5. Pour the puree into a pastry bag and leave to cool until ready to assemble.\u00a0\u00a0<\/span><\/li><\/ol>

                    \u00a0\u00a0\u00a0Alternatively, fill the hemispherical moulds with a diameter of 2.5 cm and place in the freezer.\u00a0\u00a0<\/span><\/p>

                    \u00a0<\/h3>

                    Preparing the filling<\/span><\/h3>
                    1. Soak the gelatine in water, mix well and leave to swell.\u00a0\u00a0<\/span><\/li>
                    2. Whip the cream, strawberry yoghurt and condensed milk until soft peaks form.\u00a0\u00a0<\/span><\/li>
                    3. Heat the strawberry puree together with the gelatine until it dissolves.\u00a0\u00a0<\/span><\/li>
                    4. Pour the mashed potatoes and gelatine into the yoghurt mixture and beat with a mixer until smooth and slightly fluffy.\u00a0\u00a0<\/span><\/li>
                    5. Fill a 5 cm diameter hemisphere halfway with cream, then fill it with a strawberry centre or a frozen strawberry centre.\u00a0\u00a0<\/span><\/li>
                    6. Fill the tin with cream to the end, level the top with a pallet.\u00a0\u00a0<\/span><\/li>
                    7. Place in the freezer until completely frozen.\u00a0\u00a0<\/span><\/li><\/ol>

                      Design.\u00a0\u00a0<\/span><\/h3>
                      1. Dust the chilled dough with starch and sprinkle it on your work surface and rolling pin.\u00a0\u00a0<\/span><\/li>
                      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).\u00a0\u00a0<\/span><\/li>
                      3. Create motifs using one of the following methods:\u00a0\u00a0<\/span><\/li><\/ol>
                        • \u00a0On the table or in your hand. Put the frozen filling in the centre of the dough and pinch the edges.\u00a0\u00a0<\/span><\/li>
                        • In the moulds. Put the dough into the silicone mould in a hemisphere, add the frozen filling and pinch the edges.\u00a0\u00a0<\/span><\/li>
                        • With the help of a cutter. Cut out the moti to the appropriate size after filling with the filling.\u00a0\u00a0<\/span><\/li><\/ul>
                          1. Brush the finished moti with a brush to remove excess starch.\u00a0\u00a0<\/span><\/li><\/ol>

                            Storage and use\u00a0\u00a0<\/span><\/h3>
                            • Moti is best consumed on the first day after preparation.\u00a0\u00a0<\/span><\/li>
                            • For storage, you can place them in an airtight container and freeze them. Thaw in the refrigerator before use to avoid condensation.<\/span><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

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[…]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"site-sidebar-layout":"no-sidebar","site-content-layout":"page-builder","ast-site-content-layout":"full-width-container","site-content-style":"unboxed","site-sidebar-style":"unboxed","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"enabled","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center 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