Coco Mochi Ruan
1.
Put water, salt, sugar, eggs, flour, cocoa powder, yeast into the bread machine and set for 10 minutes to knead the dough and let it stand for 10 minutes
2.
Add butter, set the dough for 20 minutes, knead out the glove mask
3.
Glove film
4.
Make a shot in the bread machine
5.
Mix glutinous rice flour, corn starch, milk, and sugar, stir well, put it in a steamer and steam for 20 minutes
6.
Insert the chopsticks without sticking to the chopsticks
7.
Add butter and knead until the butter is completely absorbed
8.
Mochi
9.
Fingers stick to the flour, insert the dough and do not retract, it means that one shot is completed
10.
Exhaust, divide into 6 equal parts, rub the circle, cover with plastic wrap and proof for 15 minutes
11.
Take a piece of dough and roll it out and spread mochi and nuts
12.
Curled up, mouth tightened
13.
Shape it into your favorite shape, put it in the oven to double the size, cut out your favorite pattern, sift flour, and bake at 180 degrees for 25 minutes
14.
Finished product
15.
Finished product
Tips:
1. During the second fermentation, in order to prevent the surface of the dough from crusting, put a plate of 80 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. Mochi is a Taiwanese transliteration, which is actually dumplings made of glutinous rice
