Mochi filled cocoa soft European buns
Overview
Follow a Weibo expert and learn how to make this mochi-filled cocoa soft pastry. It’s so delicious! The softness of the mochi blends with the cocoa bread, and it’s still delicious!
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Ingredients
Steps
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First put the cocoa dough ingredients into the bread machine in the order of egg liquid, salt, water, flour, whole wheat flour, sugar, yeast powder and cocoa powder, and perform a kneading process;
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Add butter again and perform a kneading process;
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Pour the kneaded dough into a fermentation basin and ferment in a warm place;
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To make mochi, put glutinous rice flour, cornstarch and sugar into a container, then pour in milk and mix into a paste;
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Then add butter, put the container into the steamer, and steam for 20 minutes until the batter condenses and there is no liquid;
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After the steamed batter is cooled, knead it evenly, wrap it in plastic wrap and set aside;
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Divide the fermented dough and mochi dough into three equal parts and let rest for 20 minutes;
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Take a piece of cocoa dough and a piece of mochi dough respectively, roll it into a rectangle, and spread the mochi dough piece on the cocoa dough piece (when rolling out the dough piece, it will be a little sticky, so you need to add more flour);
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Spread the red bean filling on the mochi, sprinkle with raisins (soak in advance) and chopped cooked walnuts, roll up from the long side and close;
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Place the shaped bread into a baking pan, wrap it in plastic wrap and let it rise for a second time at room temperature for 1 hour;
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After the secondary fermentation is completed, sift the flour on the bread and cut the bread as you like, then place it in a 180 degree oven and bake for 20 minutes. After baking, place it on a rack to cool.
