Cocoa Mochi Soft European Bun
Overview
The idea of alternative uses of mochi pre-mixed powder has not been realized until now. There are at least two ways to make mochi premixed powder for filling. First, I followed the general method of making mochi filling, and the effect was really good. It seems that the idea of another making method can be given up. . . .
Tags
Ingredients
Steps
-
Dough: 300g high-gluten flour, 9g fresh yeast, 2g salt, 1 egg, 35g caster sugar, 140g milk, 25g butter, 20g cocoa powder; filling: 100g mochi premix powder, 30g sugar, 100g mixed nuts, 10g sunflower oil, 130g milk.
-
Pour the dough ingredients except butter into the bread machine and mix.
-
Stir the dough until smooth, then add the butter and continue to stir.
-
Can pull out the film.
-
Roll into a round shape, place in a large bowl and cover with plastic wrap to ferment.
-
Fillings: 100 grams of mochi pre-mixed powder, 30 grams of sugar, 100 grams of mixed nuts, 10 grams of sunflower oil, and 130 grams of milk.
-
While the dough is fermenting, prepare the mochi filling: Pour the filling ingredients except the fruit ingredients and oil into a large bowl.
-
Stir evenly, put into the steamer and steam for about 20 minutes.
-
When the dough becomes translucent, add oil and mix well while hot.
-
Form into a smooth dough, wrap in plastic wrap and set aside.
-
The dough will double in size.
-
Divide the exhaust into three full circles and divide the filling into three parts.
-
Deflate the dough and roll it into an oval shape.
-
Place the rolled out mochi dough and top with fruit toppings.
-
Roll into an oval shape from top to bottom and press tightly to seal.
-
Place on a baking sheet, sprinkle with high-gluten flour, cut out patterns with a razor blade, and proceed to fermentation for the second time.
-
Let it double in size, put it in the oven on the middle rack, and bake at 190 degrees for about 20 minutes.
-
Take out of the oven and let cool.
