Butterfly Pea Flower Chestnut Mochi Soft Ou Bun

Butterfly Pea Flower Chestnut Mochi Soft Ou Bun

by MyLiving

4.9 (1)
Favorite

Difficulty

Normal

Time

2h

Serving

2

This high-value, brushable butterfly pea flower chestnut mochi soft European buns are eye-catching as soon as they are out of the oven. The soft and delicious skin, Q soft elastic mochi, sweet and sticky chestnuts, you can feel numb in every bite. The Q bomb of potato and the sweetness of chestnut. "

Butterfly Pea Flower Chestnut Mochi Soft Ou Bun

1. Soak butterfly pea flowers in hot water and let stand to room temperature.

Butterfly Pea Flower Chestnut Mochi Soft Ou Bun recipe

2. Pour out 170g of butterfly pea flower juice.

Butterfly Pea Flower Chestnut Mochi Soft Ou Bun recipe

3. Put the high-gluten flour, sugar, salt, and yeast out of the mixing tank.

Butterfly Pea Flower Chestnut Mochi Soft Ou Bun recipe

4. Stir until a coarse film is formed.

Butterfly Pea Flower Chestnut Mochi Soft Ou Bun recipe

5. Add the butter that has been softened in advance and continue to stir at medium speed.

Butterfly Pea Flower Chestnut Mochi Soft Ou Bun recipe

6. Knead until it comes out of the glove film.

Butterfly Pea Flower Chestnut Mochi Soft Ou Bun recipe

7. Roll into a round shape, with the mouth facing down, put it in the oven for the first fermentation, at a temperature of 28 degrees (you can put a cup of warm water in the oven).

Butterfly Pea Flower Chestnut Mochi Soft Ou Bun recipe

8. During fermentation, mochi can be made first, and glutinous rice flour, corn starch, and sugar can be stirred and mixed well.

Butterfly Pea Flower Chestnut Mochi Soft Ou Bun recipe

9. Pour the milk and stir well.

Butterfly Pea Flower Chestnut Mochi Soft Ou Bun recipe

10. Put it in a steamer and steam for 10-15 minutes, and it will be cooked when there is no liquid flowing.

Butterfly Pea Flower Chestnut Mochi Soft Ou Bun recipe

11. Add butter while hot.

Butterfly Pea Flower Chestnut Mochi Soft Ou Bun recipe

12. Knead the butter into the dough with your hands or a spatula.

Butterfly Pea Flower Chestnut Mochi Soft Ou Bun recipe

13. Knead to a smooth dough. If you want the mochi to be more elastic, you can knead it until the film is formed.

Butterfly Pea Flower Chestnut Mochi Soft Ou Bun recipe

14. Ferment to 2 times the size, poke a hole in the middle with your fingers dipped in powder, and the fermentation is complete without rebounding.

Butterfly Pea Flower Chestnut Mochi Soft Ou Bun recipe

15. Take out the dough and exhaust with a rolling pin.

Butterfly Pea Flower Chestnut Mochi Soft Ou Bun recipe

16. Divide the dough into 5 portions.

Butterfly Pea Flower Chestnut Mochi Soft Ou Bun recipe

17. After spheronization, cover with plastic wrap and let it rest for 10-15 minutes.

Butterfly Pea Flower Chestnut Mochi Soft Ou Bun recipe

18. Pack the chestnut paste into the chestnut grains, and then wrap the chestnut paste with mochi.

Butterfly Pea Flower Chestnut Mochi Soft Ou Bun recipe

19. Take out the dough and roll the dough into a round shape.

Butterfly Pea Flower Chestnut Mochi Soft Ou Bun recipe

20. Turn over and put on the mochi, squeeze tightly to close the mouth.

Butterfly Pea Flower Chestnut Mochi Soft Ou Bun recipe

21. Put it on the baking tray with the mouth down, and put it in the oven for secondary fermentation.

Butterfly Pea Flower Chestnut Mochi Soft Ou Bun recipe

22. Ferment to 1.5 times the size, sieve high flour on the surface.

Butterfly Pea Flower Chestnut Mochi Soft Ou Bun recipe

23. After cutting the texture, put it into the oven for baking, the upper and lower fire is 180 degrees, *bake for 18-20min (preheat the oven in advance).

Butterfly Pea Flower Chestnut Mochi Soft Ou Bun recipe

24. If you want to make a long strip, you can divide the dough into 4 points, and also need to stand still for 10-15 minutes.

Butterfly Pea Flower Chestnut Mochi Soft Ou Bun recipe

25. Roll the dough into a long strip, turn it over, pull the mochi into a long strip, and put on the chestnut filling (the filling does not need to be wrapped in advance).

Butterfly Pea Flower Chestnut Mochi Soft Ou Bun recipe

26. Roll it up, squeeze the mouth tightly, and turn the mouth down, and then ferment. The following steps are the same as the round one.

Butterfly Pea Flower Chestnut Mochi Soft Ou Bun recipe

27. Finished picture.

Butterfly Pea Flower Chestnut Mochi Soft Ou Bun recipe

Tips:

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!

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