1. Put all the ingredients in the main ingredient, except the butter, into the mixing tank of the chef's machine;
2. Turn on the first gear of the cook machine, mix the ingredients into dough, and hang it on the mixing hook for about 1 minute;
3. Turn the cook machine to gear 2, and mix the dough for about 1 minute, and then turn to gear 3 for 2 minutes. At this time, there is a piece of dough and a large piece of film can be pulled out;
4. Put the butter in, turn on the cook machine, and mix the butter and dough for about 2 minutes. If there is no lumps of butter on the wall of the mixing tank, change to gear 2, and stir for 3 minutes, then gear 3 for 10 minutes;
5. At this time, the dough already has a thinner glove film;
6. Take out the dough, because the softness of the dough is not good, so I dropped it for another 3 minutes, the film is smoother;
7. Put the dough into the mixing tank and ferment with the plastic wrap;
8. Now make mochi, put all the auxiliary materials into the pot;
9. Pump and stir evenly into a paste by hand;
10. Put it in a pot and steam for about 20 minutes. If it is cooked or not, you can poke the mochi with chopsticks. If there is no cornstarch, take it out. Take it out and let it cool down. Add butter, knead the butter and absorb it.
11. As soon as the dough is in a good state, poke your fingers into the dough without shrinking or collapsing, otherwise the bread will become sour due to excessive fermentation;
12. Take out the dough, divide into six parts, round, cover with plastic wrap and relax for 20 minutes;
13. Mochi is divided equally into 6 portions;
14. Roll out the small dough;
15. Smear mochi
16. Put the raisins and walnuts evenly on it and press lightly with your hands;
17. Roll up from top to bottom, tighten the mouth;
18. Put in the baking tray;
19. Put it in the oven for secondary fermentation. Put a bowl of hot water of about 60 degrees in the oven to make steam in the oven to prevent the bread from becoming dry and hard, and the bread is fermented to twice as large, take it out, and sift the flour on the surface;
20. Cut out the pattern you like;
21. Put it in an oven preheated to 180 degrees in advance and bake for 20 minutes;
22. Baked. If you can't finish it, keep it in a sealed bag and freeze. I have a lot of mochi, and there is a little bit of flow out of the side, which is okay and does not affect the taste.
Tips:Tips
1. During the second fermentation, in order to prevent the surface of the dough from crusting, put a plate of 60 degrees hot water in the oven to make steam.
2. If there is no red yeast rice noodles, it can be replaced with cocoa powder.
3. Leave the smooth and thick side on top when rolling, so as not to cut through and cause bursting.
4. If there is no blade, you can sprinkle flour directly without cutting.
5. I use fried walnuts, raw ones are fine too.
