Coco Mochi Ruan
1.
The dough materials are divided into dry materials and wet materials according to their categories. Dry materials are: 250 grams of high-gluten flour, 15 grams of cocoa powder, 3 grams of salt, 35 grams of sugar, and 25 grams of butter; wet ingredients are 4 grams of yeast and eggs 1 piece, 130 grams of water (the amount of water is determined according to the state of the dough, and the amount can be added or subtracted)
2.
After kneading the dough material out of the film, round it and ferment
3.
When the dough is fermented to twice its size, use your fingers to stick high flour and poke the hole so that the hole does not collapse, just shrink it slightly.
4.
Press and exhaust the fermented dough, divide it into three parts, and cover with plastic wrap to relax.
5.
Usually during fermentation, we can make mochi fillings. Weigh the flour in a bowl, and weigh the milk with sugar.
6.
Pour the cornstarch and water-milled glutinous rice flour into the milk mixture, stir evenly into a paste, put it in a high heat and steam it, cover it with plastic wrap, and steam it in water.
7.
Just steam until the paste does not flow
8.
Take out the batter, put in the butter, and knead well.
9.
After kneading the mochi filling, cover it with plastic wrap and put it in the refrigerator
10.
After refrigerating, divide the filling into three portions.
11.
Take out a loosened dough and roll it into a beef tongue shape
12.
Take out another portion of the mochi filling. When rolling, you can stick some glutinous rice flour to prevent sticking. This will make it easier to handle
13.
Coat with red bean paste filling and sprinkle with appropriate amount of raisins, peanut slices, diced orange peel, or walnuts.
14.
Wrap it into the shape you want.
15.
Put it in the oven for secondary fermentation. After the fermentation is complete, sprinkle the surface with dry powder, scratch the surface with a blade, and bake at 180 degrees for about 20 minutes.
16.
After baking, let it cool before serving
