Hydroxypropyl Distarch Phosphate, Hydroxypropyl Starch, Wheat Protein, Sugar, Flour, Milk Powder, Powder (Acid Calcium Pyrophosphate, Sodium Bicarbonate, Wheat Starch, Calcium Dihydrogen Phosphate), Salt, Sodium Lactate Stearate, Wheat Starch, Soybean Flour, L-Ascorbic Acid (Antioxidant), Citric Acid

Basic ingredients (can make about 6 snow-white mochi bread): 100g snow-white mochi bread flour, 17g eggs, 25g butter, 55g water Production method: 1. Add snow-white mochi bread flour, butter, eggs, water, and all ingredients into a mixing bowl, and stir evenly with a spatula. 2. Take an appropriate amount of dough (about 30g) and roll it into a round ball (about the size of a table tennis ball), put it on a baking sheet and bake in the oven. 3. The upper heat is 190℃, the lower heat is 160℃, and the baking time is about 25 minutes. Tips: 1. Because the dough is relatively sticky, it is recommended to use a spatula when mixing all the ingredients evenly. It will be inconvenient to mix with a whisk. 2. Because the dough is slightly sticky, you can use an ice cream scoop or spoon to scoop it out when placing it on the baking sheet. 3. The prepared dough can be flattened about 0.5 cm with the palm of your hand or a rolling pin, and then molded into biscuits with a mold, or you can use your creativity to shape any pattern. 4. Because the bread will expand approximately twice in size when baked, when placing the dough on the baking sheet, please pay attention to the distance between them to avoid sticking together after baking. 5. If you want a softer texture, you can increase the amount of water, about 5 to 10 grams.