Butterfly Pea Flower Chestnut Mochi Soft Ou Bun
1.
Main dough:
Butterfly Pea Flower 10g
Hot water 230g
High-gluten flour 300g
Sugar 30g
Yeast 3g
Salt 3g
30g butter
Mochi:
Glutinous rice flour 125g
Corn starch 10g
180g milk
Sugar 45g
15g butter
Chestnut paste:
750g chestnuts (shelled and peeled)
55g butter
Sugar 45g
2.
Soak butterfly pea flowers in hot water and let stand to room temperature
3.
Leak Butterfly Pea Flower Juice 170g
4.
Put the high-gluten flour, sugar, salt and yeast out of the mixing tank
5.
Stir until coarse film
6.
Add the butter that has been softened in advance and continue to stir at medium speed
7.
Knead until the glove film
8.
Roll into a round shape, with the mouth facing down, put it in the oven for the first fermentation, the temperature is 28 degrees, (you can put a cup of warm water in the oven)
9.
During the fermentation, you can make mochi first, stir and mix glutinous rice flour, corn starch, and sugar.
10.
Pour the milk and stir well
11.
Put it in the steamer, steam for 10-15min, and it will be cooked without liquid flow
12.
Add butter while hot
13.
Knead the butter into the dough with your hands or a spatula
14.
Knead to a smooth dough. If you want mochi to be more elastic, you can knead it until the film is formed
15.
Fermented to 2 times the size, poke a hole in the middle with your fingers dipped in powder, without rebounding, the fermentation is complete
16.
Take out the dough and exhaust with a rolling pin
17.
Divide the dough into 5 portions
18.
After spheronization, cover with plastic wrap and let it rest for 10-15min
19.
Pack the chestnut paste into the chestnut grains, and then wrap the chestnut paste with mochi
20.
Take out the dough and roll the dough into a circle
21.
Turn over and put on mochi, squeeze tightly to close the mouth
22.
Put it on the baking tray with the mouth down and put it in the oven for secondary fermentation
23.
Fermented to 1.5 times the size, high powder on the surface sieve
24.
After cutting the texture, put it in the oven for baking, the upper and lower fire is 180 degrees, *bake for 18-20min (preheat the oven in advance)
25.
If you want to make a long strip, you can divide the dough into 4 points, and also need to stand still for Panasonic hi10-15min
26.
Roll the dough into a long strip, turn it over, pull the mochi into a strip, and put on the chestnut filling (the filling does not need to be wrapped in advance)
27.
Roll it up, squeeze it tightly and close it down, and then ferment. The next steps are the same as the round one.
28.
Finished picture
Tips:
Tip
1. Use butterfly pea flowers and do not use eggs in the dough! ! ! Remember! The color will be like moldy.
2. Chestnut paste method: first steam the chestnuts, then put the steamed chestnuts and chestnut water into a food processor to break them, pour them into a non-stick pan, stir-fry them with butter, and let them cool before use.
3. The butter in chestnut paste can be replaced with vegetable oil, not peanut oil!
