#aca烤明星大赛#coco Mochi Ruanou

Name: #aca烤明星大赛#coco Mochi Ruanou
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g High-gluten flour; 15g cocoa powder; 5g yeast; 1 egg; 65g granulated sugar; 70g Glutinous rice flour; Some Red bean paste; 50g Whole wheat flour; 3g salt; 130g water; 35g butter; 120g milk; 20g corn starch; Some Raisins

by Chen Huan

4.6 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

This coco mochi soft European has always been very popular. The bread has a soft texture and the mochi filling is soft and sweet but not greasy. The sandwiched bean paste and raisins make the taste richer. Added some whole wheat flour to make the bread healthier! If you like the taste of matcha, you can replace the cocoa powder with matcha powder. The same is very delicious! I prefer the slightly bitter cocoa taste.
I fell in love with this bread once I ate it! Although the method is a little bit complicated, the main thing is that the filling is a little troublesome, but to taste such an amazing texture and taste, I feel that everything is so worthwhile! "

#aca烤明星大赛#coco Mochi Ruanou

1. Reserve the dough ingredients. (200g high-gluten flour, 50g whole wheat flour, 15g cocoa powder, 3g salt, 35g sugar, 5g yeast, 25g butter, 1 egg, 130g water.)

2. 70g glutinous rice flour, 20g corn starch, 120g milk, 30g sugar, 10g butter, red bean paste (not allowed), dried raisins (not allowed).

3. Mix the dough ingredients except the butter.

4. After mixing and kneading into a smooth dough, add butter.

5. Knead it to the expansion stage, then take it out and fold it up and down and left and right several times to smoothly round and ferment.

6. While the dough is fermented, the mochi filling is made, and the flour and milk are stirred into a fluid paste.

7. Put it in a container and steam for 20 minutes on high heat, and the whitish liquid can be adhered to the surface.

8. After leaving it to cool, add butter and knead to absorb.

9. The dough rises to more than twice.

10. Divide the fermented dough into four parts, round up and let stand for 20 minutes.

11. Roll the dough into a beef tongue shape.

12. Roll out the mochi, put it on the bread, then spread the red bean paste and sprinkle with chopped raisins.

13. Then roll it up into an olive shape and place it in a baking tray.

14. Ferment for the second time to more than twice, then sprinkle an appropriate amount of dry powder, and then cut the mouth. Ferment for another ten minutes.

15. Preheat the oven to 180°C, the lower level, upper and lower fire. (I use ACA/North American Electric GT400 household oven, please make appropriate adjustments according to your own oven.)

16. In about 25 minutes, let it cool on the grill after it is out of the oven. (In order to prevent the color from being too heavy, you can cover it with tin foil halfway.)