Cocoa Mochi Soft European

Overview

It’s definitely not unreasonable to call it soft bread. It’s really soft. The skin is a little wrinkled after being left overnight, which fully proves that we are soft enough. Cocoa and mochi are my favorites. I have no resistance to glutinous rice food. When I took a bite, the slightly bitter and rich cocoa, the soft glutinousness of mochi, and the walnuts were so harmonious. The soft bread with mochi was really delicious. Even my son, who doesn’t like to eat walnuts, ate a lot of it and praised this bread as delicious!

Tags

• baking
• children
• breakfast
• brown sugar
• butter
• cocoa powder
• corn starch
• glutinous rice flour
• high gluten flour
• soft white sugar
• walnut
• yeast
• milk
• salt

Ingredients

Steps

1. 1 Put all the main ingredients except butter into the bread machine, start the dough kneading program. After one program is completed, add softened butter, and start the kneading program again until the dough comes out.

   

2. 2 Mix glutinous rice flour, cornstarch, sugar and milk.

   

3. 3 Mix well.

   

4. 4 Place in a steamer and steam for about 12 minutes.

   

5. 5 The surface is solidified.

   

6. 6 Take it out and add butter while it's still hot, stirring with a spatula to cool down.

   

7. 7 When it is still warm, wear gloves and knead it evenly.

   

8. 8 Add some walnuts and mix well. Set aside.

   

9. 9 Shape into a round shape and place in a bread machine to ferment.

   

10. 10 Ferment until 2-2.5 times the size. The fermentation time will be different depending on the temperature. Keep an eye on the fermented dough during the process. When the dough is fermented, dip your finger in water and poke a hole. If the hole does not shrink, it means it has fermented.

    

11. 11 Remove and press to deflate the dough, divide the dough into 4 equal parts, roll into a round shape and cover with plastic wrap to rest for a few minutes.

    

12. 12 Because you have to handle mochi, it is recommended to wear gloves during plastic surgery. Roll out the relaxed dough into an oval shape.

    

13. 13 The mochi is also divided into four portions.

    

14. 14 Place mochi in a long layer on the rolled out dough.

    

15. 15 Top the mochi with walnuts.

    

16. 16 Roll up from top to bottom.

    

17. 17 Place on a non-stick baking pan, keeping some distance between them. Leave to rise in a warm place until doubled in size.

    

18. 18 Sieve the surface for powder and make cuts. Preheat the oven to 180 degrees and bake on the middle rack for about 20 minutes.