Cocoa Mochi Soft European

Overview

I recommend a very delicious and soft bread, Coco Mochi Soft Ou. The bread is so soft and still tastes great even if eaten the next day. The biggest advantage of making your own bread is that it is full of ingredients. The fillings include soft and glutinous mochi, sweet purple sweet potatoes and sweet and sour cranberries. The texture is very rich when you bite into it. The first thing you feel is the rich aroma of cocoa powder, then the soft glutinousness of mochi, and finally the purple sweet potato and sweet and sour cranberry. It has multiple tastes but does not feel conflicting. A bread that will never let you down, highly recommended!

Tags

• baking
• cocoa powder
• corn starch
• dried cranberries
• egg
• glutinous rice flour
• golden elephant high gluten flour
• presidential butter
• purple sweet potato
• soft white sugar
• yeast
• milk
• salt
• water

Ingredients

Steps

1. 1 Except for the butter, put all the other ingredients into a mixing machine and knead the noodles.

   

2. 2 First turn on the first speed and stir to form a dough, then turn on the second speed to knead the dough. After 20 minutes, add the softened butter.

   

3. 3 Continue stirring for another 5 minutes until the mixture reaches a complete stage where the film can be pulled out.

   

4. 4 Put it into a mixing barrel for the first fermentation.

   

5. 5 Ferment until 2.5 times the original size.

   

6. 6 You can make mochi during the fermentation dough process. Put all the filling 1 into a stainless steel mixing bowl and stir evenly.

   

7. 7 Place in a steamer and steam until cooked, bring to a boil over high heat, then turn to medium heat and steam for 20 minutes. The mochi is ready.

   

8. 8 Take out the fermented dough and deflate it, divide it into 5 parts equally, and divide the mochi into 5 parts equally.

   

9. 9 Roll the small dough and mochi into an oval shape, and spread the mochi on the dough.

   

10. 10 Spread purple sweet potato puree on the mochi and place dried cranberries on top.

    

11. 11 Roll up along the long side and pinch tightly.

    

12. 12 Place the seam side down and place on a non-stick baking pan for the second fermentation.

    

13. 13 Ferment until 1.5 times the original size.

    

14. 14 Brush the surface with egg wash and sprinkle with flour.

    

15. 15 Make cuts with a sharp knife.

    

16. 16 In the middle rack of the oven, heat 180 degrees for about 20 minutes.

    

17. 17 The cut is also beautiful.

    

18. 18 The cranberries dyed the purple sweet potatoes red.

    

19. 19 This bread is rich in ingredients and very soft, you should try it too.