Name: #aca Fourth Session Baking Contest# Makes Erotic Wake Coco Mochi Ruan Ou
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g High-gluten flour; 50g Whole wheat noodles; 35g Sugar; 2g salt; 15g cocoa powder; 46g egg; 110g water; 4g yeast; 25g butter; Some Mochi filling; 70g Glutinous rice flour; 20g corn starch; 120g milk; 130g Red bean paste; 30g Dried cranberries; 30g Chopped walnuts; 30g Pumpkin seeds; 30g raisin

#aca Fourth Session Baking Contest# Makes Erotic Wake Coco Mochi Ruan Ou

by West Horse Gardenia

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

It has been a long time since I wanted to make this kind of bread, and it was a little troublesome and time-consuming to make Mochi Coco Ruan Ou without using it. Today I finally pulled the weeds. The taste is really good, and it did not disappoint my waiting for the day. The bread not only has the aroma of cocoa but also has a soft and waxy filling, the sweetness of red bean paste, cranberry and raisin, and the strong aroma of pumpkin seeds and walnuts chewing in your mouth. It is really endless aftertaste."

#aca Fourth Session Baking Contest# Makes Erotic Wake Coco Mochi Ruan Ou

1. Prepare the bread ingredients.

2. The sugar and brine eggs in the bread are put into the bucket of the cook machine

3. Add all the powders.

4. Sprinkle with yeast and fix the bucket on the cook. Knead for 6 minutes in the second gear of the chef

5. Add 25 grams of butter and knead for another 8 minutes

6. Rub out the fascia.

7. Finish the dough and cover it with a damp cloth for a fermentation

8. Prepare the mochi filling.

9. Mix 70 grams of glutinous rice flour and 20 grams of corn starch, then add 120 grams of milk and 30 grams of sugar and stir to form a paste.

10. Put it in a steamer and steam for 20 minutes.

11. Add 10 grams of butter and knead well, set aside.

12. The dough is twice as large as it is fermented.

13. After venting, divide into 4 small doughs.

14. First, roll the cocoa dough into a rectangular shape, and put a layer of mochi on the cocoa dough, and then a layer of red bean paste.

15. Sprinkle with cranberries, dried raisins, pumpkin seeds and chopped walnuts.

16. Roll up along the long side and pinch the bottom and the seals at both ends, put it in a baking tray for 2 fermentations, sieve low powder, and then use a knife to cut out the lines you like

17. Put it in a 180 degree preheated oven and bake for 20 to 25 minutes

18. When the time is up, take out the baking tray in time and let the bread dry on the drying net to cool

Tips:
The baking time and temperature are adjusted according to your own oven. After the bread is shaped, the seal must be pinched tightly, otherwise it will burst when baking. My filling is a bit too much, so adjust it to my liking.