Cocoa Mochi Soft European Buns
Overview
Cocoa mochi soft European buns, super elastic mochi stuffing filled with cranberry and dried raisins, so delicious.
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Ingredients
Steps
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First put the liquid eggs, milk and yeast into the bread machine.
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Add flour, cocoa powder and salt, start the kneading process to the end, and add butter. Start again and knead the dough to the end. And ferment the dough until 2.5 times in size. (I forgot to take a photo of the fermented dough, sorry)
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While the dough is fermenting, make the mochi filling. Mix all the mochi fillings in a basin and steam them over water for about 20 minutes until solidified and cooked.
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When the steamed mochi filling is not hot to your hands, add room temperature softened butter, knead thoroughly, cover with plastic wrap and set aside.
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Prepare 50 grams of dried raisins or cranberries. I use half and half of both.
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Take out the fermented cocoa dough, flatten it and divide it into 4 parts, cover it tightly with plastic wrap and let it rest for 15 minutes.
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Divide the mochi filling into 4 portions as well.
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Take a piece of cocoa dough and roll it out.
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The mochi filling is also rolled out, a little smaller than the cocoa dough, wrapped in raisins and placed on top of the cocoa dough.
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Roll up both ends.
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Arrange all the shaped dough pieces on a greased baking sheet and put them in the oven to start the fermentation process until doubled in size. (Put a cup of warm water while fermenting to maintain humidity during fermentation)
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Take out the fermented dough, sift in a thin layer of dry flour, and score a few cuts on each dough with a razor blade. Preheat the oven to 180 degrees.
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Put the dough into the middle rack of the preheated oven, bake it at 180 degrees for about 20 minutes with upper and lower heat, and it's ready to come out of the oven.
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Finished product.
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Finished product.
