Cocoa Mochi Nut Soft European

Overview

A super soft bread, Mochi Q is soft and stringy, with walnuts and dried cranberries, it is so fragrant and delicious.

Tags

• baking
• breakfast
• butter
• cocoa powder
• corn starch
• dried cranberries
• glutinous rice flour
• high gluten flour
• milk+2 eggs
• walnut
• white sugar
• yeast
• milk
• salt

Ingredients

Steps

1. 1 Except for butter, put the other dough ingredients into the bread machine and knead according to the dough program for 15 minutes to form a smooth dough. Press the stop button, add softened butter, restart the dough program, and knead until complete. (That is, a half-dough program. The first program of my bread machine is 30 minutes. I kneaded for 45 minutes in total. I opened the lid the whole time and kneaded to prevent the dough temperature from being too high.)

   

2. 2 Knead out a large film.

   

3. 3 Ferment until doubled in size. (Leave it alone after kneading and fermentation in the bread machine.)

   

4. 4 While the bread is kneading and fermenting, make mochi. Except for the butter, mix the other ingredients for the mochi.

   

5. 5 Pour into 8-inch cake pan.

   

6. 6 Put in a pot of boiling water and steam over high heat for 25 minutes.

   

7. 7 Use chopsticks to pick in the middle. If there is no white powder inside, it is done.

   

8. 8 While hot, add butter and stir until butter melts.

   

9. 9 Place in a plastic bag, put on insulated gloves and knead until the butter is completely absorbed by the dough, then refrigerate for 30 minutes.

   

10. 10 The mochi will not stick to your hands after being refrigerated. Wear disposable gloves and divide the mochi into 6 equal parts.

    

11. 11 Deflate the fermented dough, divide it into 6 equal parts, and rest for 15-20 minutes.

    

12. 12 Chop walnuts and dried cranberries, do not chop too finely.

    

13. 13 Take a piece of dough and roll it into an oval shape.

    

14. 14 Layer the mochi. Just pull the mochi away.

    

15. 15 Layer with walnuts and dried cranberries.

    

16. 16 Roll up. Roll it tightly and close it thinly.

    

17. 17 Pinch it tightly, rub it to make it longer, and flatten it slightly.

    

18. 18 Place in baking pan.

    

19. 19 Ferment for the second time until 1.5 times in size and preheat the oven.

    

20. 20 Sprinkle a thin layer of flour on the surface of the bread.

    

21. 21 Use a razor blade to score the texture. (Never scratch too deeply.)

    

22. 22 Place in the preheated oven and bake at 350 degrees Fahrenheit (180 degrees Celsius) for 20 minutes.

    

23. 23 Take out of the oven and let cool. (My lines were drawn too deep, and they all burst.)

    

24. 24 Super soft.

    

25. 25 The mochi Q is soft and delicious.

    

26. 26 It was still soft the next day and the taste remained unchanged. Let’s do it quickly.