1. Make mochi. First use hot water to melt the confectioner's sugar, and then mix all the ingredients except the butter.
2. Steam in the steamer until it becomes completely transparent, pour it on greased paper, let it cool a little, and put the butter directly on it
3. Press with your hands until the glutinous rice ball has completely absorbed the butter. Then wrap it and put it in the refrigerator for later use
4. In addition to the butter, put the cocoa dough ingredients into the bread bucket in the order of liquid first, powder, yeast and salt.
5. Start the imix program, the two programs can produce the glove film, knead the dough for 15 minutes, then add butter
6. Put the kneaded dough in a large bowl and cover with plastic wrap. It can be fermented at room temperature or in the oven at 30 degrees, and fermented to double its size. Fingers stick with flour and insert it. If the hole does not shrink or rebound, it will be fermented.
7. The fermented dough is exhausted with a rolling pin, and then divided into 3 equal-sized doughs, rounded, covered with plastic wrap, and let stand for 15 minutes
8. Roll out the dough after standing, and place a layer of mochi, cranberry, and walnut in turn
9. Then close the mouth and put it on the baking tray
10. Sprinkle a thin layer of low-gluten flour, and use a knife to gently cut along the lines. If you like the obvious lines, you can also cut the slit after the second hair is finished, and then put it in the oven at 30 degrees, and ferment to double the size
11. Fermentation is good, preheat the oven, bake at 180 degrees for 20 minutes, ready to eat
Tips:1. Fermentation is done if the fingers are inserted into the hole and the fingers do not rebound or rebound. The second shot is twice as big, and the dough will be fermented if it is elastic.
2. Plastic surgery can be done according to your liking
3. Cocoa powder can also be replaced with matcha powder, and the filling can be added according to your preference
