#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.
