Cocoa Mochi Soft European

Overview

I have never been able to resist anything made from glutinous rice flour. I have always wanted to try this bread, but I finally pulled the plug yesterday. The strong cocoa flavor when kneading the dough made me look forward to it even more. The finished product has a faint cocoa flavor on the surface, the soft and waxy middle layer of mochi, and the sour and sweet taste of raisins and cranberries inside. It has a richer taste. It takes no effort to eat one at a time... Many people think it's complicated when they hear the name. But is it actually? It couldn't be simpler. There is no technical content. As long as you knead the dough and make it rise well, you don't have to worry about failure. Students who want to pull weeds, come and try it~

Tags

• baking
• breakfast
• butter
• cocoa powder
• corn starch
• glutinous rice flour
• high gluten flour
• sugar
• yeast
• milk
• salt

Ingredients

Steps

1. 1 How to make mochi dough (the ingredients used are all labeled "mochi dough"): Mix all ingredients except butter and stir evenly;

   

2. 2 Put the rice in the steamer and steam it for about 20 minutes until the surface solidifies;

   

3. 3 Use a spatula to stir and stir until warm and add softened butter;

   

4. 4 Wear disposable gloves (sticky hands) and knead the butter until it is evenly mixed, put it in a plastic bag and let it cool for later use;

   

5. 5 Method for making cocoa dough (remaining ingredients except mochi dough): knead the cocoa dough to the expansion stage using the post-oil method and roll it into a round shape;

   

6. 6 Place the lid of the bread bucket in plastic wrap and ferment until doubled in size (the temperature is low, and I use the "yoghurt" program of the bread machine to assist fermentation);

   

7. 7 Take out the fermented cocoa dough and press to deflate it. Divide it into 3 parts. Divide the mochi dough into 3 parts. Cover with plastic wrap and let rest for 15 minutes;

   

8. 8 Take a piece of cocoa and mochi dough each, roll it into a rectangular shape, place the mochi dough on top of the cocoa dough, and top with raisins and cranberries that have been soaked in advance;

   

9. 9 Roll up from top to bottom along the long side and pinch tightly;

   

10. 10 Make all the bread dough one by one and put it in the oven (not with non-stick greased paper);

    

11. 11 Put it in the oven to ferment until it doubles in size (put a bowl of hot water in the oven to increase the temperature and humidity);

    

12. 12 After fermentation, take out the sifted flour and cut with a sharp knife;

    

13. 13 Place in the middle rack of the preheated oven at 180 degrees for about 20 minutes (time is adjusted according to actual conditions);

    

14. 14 Finished product

    

15. 15 Finished product

    

16. 16 Finished product