#aca烤明星大赛#cocoa Mochi Ruanou
1.
Cocoa dough ingredients are ready
2.
Put water, egg liquid, salt, sugar into the basin first, then pour flour, cocoa powder, yeast
3.
When the cook machine kneads the dough until it is smooth, add the softened butter and continue to knead
4.
The dough can be pulled out of this thin film. If you like a rougher texture, just knead and moisturize the dough. You don’t need to pull the film.
5.
The dough is rounded and put in a bowl, and the Mongolian plastic wrap is used for basic fermentation in a warm and moist place
6.
Mochi ingredients are ready
7.
All the ingredients except butter are put into the steaming bucket and mixed evenly
8.
Steam for about 30 minutes, after steaming, cover and let cool
9.
Take out the mochi ball, place it on the kneading mat, add butter and knead it together
10.
Knead the mochi ball to make it smooth and moisturized, put it in a bowl first, cover with plastic wrap and set aside
11.
When the cocoa dough is fermented to twice its original size, dip your fingers in the flour and poke holes on the top of the dough without collapsing or shrinking, and the fermentation is successful
12.
Take out the dough, weigh it after exhausting, divide into three equal parts, knead round, and let stand for 10 minutes
13.
Roll out the mochi dough into rectangular pieces about 3 mm thick, and divide them into thirds with a scraper.
14.
Take a piece of cocoa dough and roll it into an oval shape approximately the same size as a mochi slice
15.
Put a piece of mochi on the cocoa noodles and tidy it up with your hands
16.
Then evenly spread the red bean paste filling and dried red bean paste
17.
Roll into a roll and seal tightly
18.
Treat the other two in turn, put the seal down on a non-stick baking pan, and perform secondary fermentation in a warm and humid place.
19.
When the green body is twice the original size, sift a layer of flour on the surface
20.
Put it in the middle layer of the preheated oven, 180 degrees, up and down, about 20 minutes
21.
After being out of the oven, move it to the drying rack, and put it in a bag for storage after cooling
22.
Cut into pieces
23.
Can be used as breakfast
24.
Let's try it together, it's really delicious
Tips:
Cocoa powder can be put or left according to the taste; the whole wheat dough can be kneaded to be moist, without having to knead the glove film, the thick taste is more delicious; the baking time and temperature are adjusted according to the own oven.
