#aca烤明星大赛#——mochi-filled Cocoa Soft European Buns
1.
Ingredients: 250g high-gluten flour, 70g glutinous rice flour, 20g corn starch, 35g butter, 65g sugar, 2g salt, 120g milk, 15g cocoa powder, 46g eggs, 110g water, 4g yeast, 130g red bean paste, 30g dried cranberries , 30g chopped walnuts,
2.
Mix 70 grams of glutinous rice flour and 20 grams of corn starch, then add 120 grams of milk and 30 grams of sugar to make a paste
3.
Put it in the steamer and steam for 20 minutes
4.
After the steamed mochi balls are allowed to warm up, add 10 grams of butter and knead well, wrap them in plastic wrap and refrigerate for a while.
5.
Put 250 grams of high-gluten flour, 15 grams of cocoa powder, 2 grams of salt, 35 grams of sugar, 4 grams of yeast, 46 grams of eggs, and 110 grams of water into the inner pot of the cook machine
6.
Knead for 6 minutes with the second gear of the cook machine
7.
Add 25 grams of butter and knead for another 8 minutes until a large piece of film can be pulled out.
8.
Finish the dough and cover it with a damp cloth for a fermentation
9.
Fermented to the point where you can poke a hole with your fingers in dry powder and not rebound
10.
After the fermented dough is exhausted, divide it into three equal parts with the mochi dough, cover with plastic wrap and relax for 10 minutes
11.
First roll the cocoa dough into rectangles separately
12.
Then roll the mochi dough into a piece slightly smaller than the cocoa dough and spread it on the cocoa dough
13.
Spread a layer of red bean paste
14.
Sprinkle with dried cranberries and chopped walnuts
15.
Roll up along the long side and pinch the bottom and the seals at both ends
16.
Put it in your favorite shape and cover it with plastic wrap for second fermentation
17.
After the second fermentation, it will be visibly twice as big. Sprinkle a layer of low-gluten flour with a sieve.
18.
Then use a knife to cut out the lines you like
19.
Put it in a 180 degree preheated oven and bake for 20 to 25 minutes
20.
When the time is up, take out the baking tray in time and let the bread dry on the drying net to cool and airtightly store
Tips:
When rolling the mochi dough, it is more moist, just sprinkle some cornstarch. Be sure to pinch the seal tightly, otherwise it will pop open during baking.
