Butterfly Pea Flower Chestnut Mochi Soft Ou Bun
1.
Soak butterfly pea flowers in hot water and let stand to room temperature.
2.
Pour out 170g of butterfly pea flower juice.
3.
Put the high-gluten flour, sugar, salt, and yeast out of the mixing tank.
4.
Stir until a coarse film is formed.
5.
Add the butter that has been softened in advance and continue to stir at medium speed.
6.
Knead until it comes out of the glove film.
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).
8.
During fermentation, mochi can be made first, and glutinous rice flour, corn starch, and sugar can be stirred and mixed well.
9.
Pour the milk and stir well.
10.
Put it in a steamer and steam for 10-15 minutes, and it will be cooked when there is no liquid flowing.
11.
Add butter while hot.
12.
Knead the butter into the dough with your hands or a spatula.
13.
Knead to a smooth dough. If you want the mochi to be more elastic, you can knead it until the film is formed.
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.
15.
Take out the dough and exhaust with a rolling pin.
16.
Divide the dough into 5 portions.
17.
After spheronization, cover with plastic wrap and let it rest for 10-15 minutes.
18.
Pack the chestnut paste into the chestnut grains, and then wrap the chestnut paste with mochi.
19.
Take out the dough and roll the dough into a round shape.
20.
Turn over and put on the mochi, squeeze tightly to close the mouth.
21.
Put it on the baking tray with the mouth down, and put it in the oven for secondary fermentation.
22.
Ferment to 1.5 times the size, sieve high flour on the surface.
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).
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.
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).
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.
27.
Finished picture.
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!