Name: Coco Mochi Ruan
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 315g Arowana bread with wheat flour; 220g water; 40g brown sugar; 15g cocoa powder; 20g butter; 3g yeast; 135g Glutinous rice flour; 40g corn starch; 230g milk; 50g Sugar; 90g walnut; Some raisin; 40g boiling water; 1g salt

Coco Mochi Ruan

by Dance Spirit

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

In order to cater to the tastes of the father and son, I made the Oubao this time, specially adding the nut elements and cocoa that the son wanted, and it was in line with the taste of his father’s favorite Oubao, combined with this bread, the husband took it to the unit and shared it on WeChat. 3 words: so delicious. If you can say that for a poorly expressing gentleman, you can see how delicious this bread is. The son of a dilapidated mouth asked me: Mom, did you change the bread flour? Why does this European bun taste so good? It really is the son of a foodie. That’s right, this time your mother changed the bread flour and bought it. Some golden arowana bread wheat flour, the effect is really good. "

Coco Mochi Ruan

1. Finished product.

2. Finished product 2.

3. Adding mochi and nuts is more nutritious, healthier and more delicious.

4. All the ingredients are here. Baking mold: Xuechu 28 non-stick golden plate. Baking time: 175 degrees and 25 minutes.

5. Mix the hot seed materials in advance and put them in the refrigerator for later use. Put the main dough materials except the butter in the bread bucket and mix, then add the butter and knead it until the glove film is formed.

6. Put it in an oiled basin and carry out the first fermentation more than twice as long (they will not rebound immediately if there is a hole in the finger with the powder).

7. In the middle, make mochi. After the ingredients are mixed, put in a microwave oven on high heat for about 5 minutes. Add butter and knead while it is still hot.

8. In the middle, put the walnuts in the oven at 180 degrees and roast for 5 minutes.

9. Then break into small pieces and mix with raisins.

10. Divide the fermented dough into 4 portions and relax for 10 minutes.

11. Roll out the fermented cocoa dough into an oval shape and place mochi on it.

12. Then sprinkle brown sugar and walnut nuts.

13. Roll it up and face down for the second fermentation.

14. After fermenting, sprinkle high flour on the surface, and then cut a few flower knives.

15. Put it into the preheated oven and bake it.

16. It's really delicious, try it.

Tips:
Small reminder that the water absorption of flour is different in each company, please increase or decrease the amount of water as appropriate.
All materials must be fermented and loosened with plastic wrap to prevent moisture loss.