Mochi Waffle Premix is a kind waffle with the taste of chewy structure, therefore it is also called Mochi Q Waffle. It has crispy layer and soft inside texture with a light glutinous rice aroma. The Mochi Waffle dough has high level of long period frozen ability so it can be well used in massive kinds of productions or frozen dough distribution.

羥丙基磷酸二澱粉、麵粉、羥丙基澱粉、糖、麥芽糊精、奶粉、醱粉(酸性焦磷酸鈣、碳酸氫鈉、小麥澱粉、磷酸二氫鈣)、鹽、小麥澱粉、乳酸硬脂酸鈉、黃豆粉、L-抗壞血酸(抗氧化劑)、檸檬酸。

1.Preheat the waffle machine to 180℃
2.Mix Mochi Waffle Premix 100g, butter 20g ,whole egg 25g and water or milk 60g into a dough. 
3.Divide the dough into right amount with sugar dipping or covering.
Put the dough into the pre-heated waffle maker, bake for 4 minutes.

1.If the iron waffle machine is used, we recommend attaching some oil previously to avoid sticking the machine. Teflon pan is not required.
2.Since the dough is more viscous, it is advisable to use a scraper when mixing all the materials evenly. Using stir whit whisk will not be convenient. 
3.The dough is slightly sticky; you can use an ice cream scoop or a spoon to dig it into the waffle machine.
4.The dough can be coated with sugar to bake; after cooling the waffle will have crunchy taste. 
5.Butter can be place into the microwave oven or pot heating, after heating it will be easier to stir.

Q1. How to determine if the material is stirred well?
A1. Mix eggs, butter, water, mochi waffle premix powder until it can be the dough.

Q2. How to determine if the mochi waffle has been baked well?
A2. The baked mochi waffle will have a crispy texture and the surface is darker.

Q3. For the Eggs, should they be at room temperature? Or they can be used directly when being taken out from the refrigerator?
A3. Both are good, but the egg pulp will be better to use.

Q4.What kind of the butter is better to use?
A4.Any shape of the butter can be used. (Using the unsalted butter is recommended)