Cranberry Mochi Buns
Overview
I always thought that the amount of liquid in the mochi bag recipe I found online was greater than the recipe on the bag. It wasn't until I was preparing the ingredients that I discovered that the amount of liquid in this cranberry mochi bag was actually smaller than expected. Therefore, it does not appear as the soft dough before, but a tough and hard dough that can be pinched and grasped in the hand without worrying about sticking. However, I have a new question. This kind of dough can be divided and rounded by hand as stated on the packaging bag, but the recipe requires a piping bag to be squeezed, although some are not easy to squeeze. Ignore the talk about piping bags, just use your hands and it’s already very convenient. Divided into rounds and baked, the expansion rate of the mochi buns does not seem to be as high as the original recipe, but it maintains the round shape without being too out of shape. Although the proportional amount of cranberries was doubled, it still seemed like there were too few cranberries. Breaking it open, the sticky mochi bag still has plenty of holes inside, but the holes are obviously smaller than the original one. It's still crispy on the outside and springy on the inside, but the Q is more powerful. Perhaps it's because of the relatively small amount of liquid? . . .
Tags
Ingredients
Steps
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Ingredients: 100 grams of white shark mochi bread flour, 55 grams of milk, 18 grams of whole eggs, 25 grams of butter, 10 grams of cranberries, 20 grams of fine sugar
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Pour the ingredients except butter and cranberries into a large bowl and stir evenly.
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Add softened butter and mix into a smooth dough.
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Add cranberries.
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Knead evenly.
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Divide into 9 equal parts and roll into rounds. Place on baking sheet.
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Put in the oven, middle layer, heat at 180 degrees, lower heat at 160 degrees, bake for about 25 minutes.
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The surface is light golden when it comes out of the oven.
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It tastes best when eaten hot.
