Coco Mochi Ruan

Name: Coco Mochi Ruan
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 220g High-gluten flour; 15g cocoa powder; 30g All-purpose flour; 35g brown sugar; 3g salt; 172g water; 2.5 yeast; 20g butter; 20g Old face; 70g Glutinous rice flour; 15g corn starch; 110g milk; 30g Sugar

by Xiaozifaner

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

Ruanou is not a European bag, it is a sweet bread with a high-component European bag style.
When the Asian stomach meets the weak Europe, there is a soft Europe.
The soft European taste is rich, the texture is soft, the freshly baked outside is crispy and the inside is soft and very delicious. Please be aware that the chocolate will burst out, and be careful not to burn your mouth.

Coco Mochi Ruan

1. The dough ingredients (except butter) in the main ingredients are kneaded with ACA chef machine at level 1 until they are grouped.

2. Knead to expand after adding butter

3. Fermentation with plastic wrap

4. Make mochi dough with auxiliary materials, mix-steamed-add butter and knead until mixed, divide into two parts, wait for cooling

5. Fermented to 2 times the size

6. After the main dough is exhausted, divide into 2 balls and let relax for 15 minutes

7. Roll out one

8. Take a portion of mochi and roll out and spread it on the dough

9. Sprinkle two spoons of chocolate beans

10. Roll up from top to bottom

11. Perform secondary fermentation

12. Fermented bread dusting pattern

13. Put it into an air furnace preheated to 195 degrees, spray steam once, and bake for 20 minutes

Tips:
1. Ruanou will become ugly and disfigured after cooling down, no need to be surprised
2. You can do more at once and keep frozen
3. Add a small amount of old noodles to taste better and delay aging