Cocoa Mochi Soft European
Overview
This is a vitality bread with rich fillings... The cocoa-flavored bread is stuffed with mochi, red bean paste, walnuts, raisins, and cranberries. It’s so delicious when you think about it. You can finish them all without even realizing it
Tags
Ingredients
Steps
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Post-oil method, bread machine and dough fermentation
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During the fermentation process of the bread machine, add milk, sugar, corn starch, and water-milled glutinous rice flour into a larger bowl of mochi. Stir evenly with chopsticks. Put it in the microwave and turn it over high heat for 3 to 4 minutes. As long as the surface is solidified, (do not have diluted milk) add 20 grams of butter while it is hot and stir quickly with chopsticks to make the butter and mochi fuse with each other. Wait for cooling
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After the fermented dough is deflated, divide it into 6 portions and roll into balls. Cover with plastic wrap and let rest for 10 minutes
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Use a rolling pin to roll it out and use it
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Divide the mochi into 6 parts and roll it out. The roll should be smaller than the dough. If the mochi is a little sticky, you can add some starch to it and then roll it out
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Place mochi on the dough
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Squeeze on the red bean paste and spread
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Sprinkle with walnuts, raisins, and cranberries
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Roll it up from top to bottom, remember to pinch the closing edge tightly, otherwise it will burst
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Once everything is done, make the second hair (until it is doubled in size). After the second hair, use a razor blade to cut out the texture
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Sift in flour
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degrees for 20 minutes. Observe at any time. There is a temperature difference in the mechanical oven. To avoid burning
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Come out of the oven and dissipate heat
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