Cocoa Mochi Soft European Buns
Overview
I added dried honey beans, dried cranberries and raisins to this cocoa mochi soft oatmeal. You can also add your favorite nuts. The taste is versatile and worth trying.
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Ingredients
Steps
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Put all the ingredients in Ingredient 1 except butter first liquid and then powder (milk, water, eggs, salt, sugar, flour, cocoa powder, yeast) into the bread bucket.
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Mix well with chopsticks and let stand for 5 minutes.
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Put it into the bread machine and start the dough mixing process for 30 minutes. With about 18 minutes left, add the room temperature softened butter.
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After the dough mixing process, you can pull out the glove film, then close it and start the fermentation process for 1 hour.
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While the bread is fermenting, prepare the filling. Mix all the ingredients in ingredient 2 except butter and mix well.
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Steam for 20 minutes until the surface is solid and shiny.
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After cooling slightly, add butter and mix well.
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When the bread is well fermented, it will not shrink back when you poke a hole with your finger.
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Remove the exhaust and let it sit for ten minutes.
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Divide into four equal portions, roll into balls and let rest for ten minutes.
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Divide the stuffing into four equal parts and dip your hands in flour, as it is too sticky.
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Roll the dough into a rectangular sheet. Can be rolled out smaller. (Mine is a bit too big and too thin)
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Put the mochi filling on it and spread it out, just press it a little. Mine is still too thin.
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Add candied beans, dried cranberries and raisins.
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Roll up and pinch it tightly, shape it into your favorite shape and place it on the baking sheet.
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Gently sift a thin layer of dry powder over the surface.
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Make a few shallow cuts on the surface.
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Place in a preheated oven at 180 degrees and put half a bowl of water on top of the oven to increase humidity.
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In the middle state when roasting.
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Finished product.
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Finished product
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Finished product
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