Bamboo Charcoal Mochi Soft European Buns
1.
Make bread first. In the main ingredient list, except butter, put the other ingredients into the kneading bucket in the order of liquid first, then flour. Don't pour all the milk at once, reserve some, because the water absorption of the flour used by everyone is not required.
2.
After the dough becomes a dough and has a certain gluten, add softened butter and continue kneading
3.
Knead it to pull out a large piece of film
4.
Make the dough round, cover it with a damp cloth and leave it in a warm place for the first fermentation. In summer, just leave it at room temperature.
5.
When the dough is fermented, you can make mochi. Except for the butter, the mochi ingredients are mixed evenly. Use a spatula to remove the lumps.
6.
Cover with plastic wrap and steam on high heat for 25 minutes
7.
Stir it after being out of the pot to facilitate heat dissipation
8.
After it is warm, add the butter and rub the butter into the mochi
9.
Wrap mochi in plastic wrap and put it in the refrigerator
10.
When the dough is 2--2.5 times its original size, use your fingers to dip a little flour and poke a hole. It won’t collapse or shrink, it’s ready.
11.
Take out the dough, divide it into 4 parts (divide into several parts as you like), round and relax for 15 minutes
12.
Divide the mochi into 4 portions
13.
Prepare the fillings, what fillings can be according to your own preferences and your own inventory, and the nuts should be roasted in advance
14.
With the help of plastic wrap or plastic bag, roll the mochi into a growth shape
15.
Spread a layer of black sesame filling first, and then cover with dried fruits and nuts
16.
Wrap the mochi tightly with plastic wrap or plastic bag
17.
The dough is also rolled out into a long shape, wrapped in mochi, wrapped tightly, and squeezed tightly.
18.
All done,
19.
Turn on the fermentation function of the oven to carry out the second fermentation. Put a bowl of hot water in the oven to increase the humidity
20.
Send it to 1.5 times the original size, take it out, sift the flour, cut out the lines with a sharp blade, and the oven will begin to preheat at 180°
21.
180° for 20 minutes, let cool and put in a fresh-keeping bag for storage
Tips:
The butter in the mochi ingredients can be replaced with odorless vegetable oil. If vegetable oil is used, it will be mixed and steamed with other ingredients. After letting it warm, it is necessary to knead well. When using mochi as fillings, you can wear gloves. It’s easier to operate. The black sesame filling can be replaced with other ones. Red bean paste can be used.
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