Coco Mochi Ruan
1.
Prepare all the ingredients for the dough. The flour used this time, Arowana Baking Powder is the official designated baking powder for the 2018 China International Family Baking Masters Competition.
2.
In addition to the butter, put the cocoa dough ingredients into the bread bucket in the order of liquid first, powder, yeast and salt, and start the imix program to knead the dough.
3.
After kneading for 10 minutes, knead until the dough is smooth, add softened butter, and knead until it is completely absorbed.
4.
After one procedure, the dough can be pulled out of the film.
5.
Put the kneaded dough in a large bowl, cover with plastic wrap, and ferment at room temperature or in the oven at 30 degrees.
6.
Then make mochi. First use hot water to melt the confectioner's sugar, and then mix all the ingredients except the butter.
7.
Steam in the steamer until it becomes completely transparent, pour it on the silicone mat, let it cool a little, and put the butter directly on it.
8.
Press it with your hands until the glutinous rice ball has completely absorbed the butter, divide it into three evenly, and wrap it in the refrigerator for later use.
9.
The dough is fermented to 1.5-2 times as big, and the finger is soaked in the flour to poke a hole without shrinking or collapsing, and the fermentation is complete.
10.
The fermented dough is exhausted with a rolling pin, and then divided into 3 equal-sized doughs, rounded, covered with plastic wrap, and allowed to stand for 15 minutes.
11.
Roll out the resting dough, roll the mochi into a sheet about the size of the dough, and place it on the dough.
12.
Put the dried fruits on top of the mochi in turn.
13.
Slowly roll up from bottom to top, and roll into a round shape.
14.
The rest is also made into the shape you like in turn.
15.
The prepared Coco Mochi Ruanou is placed on a baking tray and fermented, which is about twice as large.
16.
Sprinkle a thin layer of low-gluten flour, and use a knife to gently cut along the lines. If you like the obvious lines, you can also cut the slit after the second hair is finished, and then put it in the oven at 30 degrees, ferment to double the size of the fermentation, preheat the oven, bake at 180 degrees for 20 minutes, and ready to eat.
Tips:
1. Fermentation is done if the fingers are inserted into the holes and the fingers do not rebound. The second hair is twice as big, and the dough will be fermented if it is elastic.
2. Plastic surgery can be done according to your own preferences.
3. Cocoa powder can also be replaced with matcha powder, and the filling can be added according to your preference.
