Coco Mochi Ruan
1.
Stir the water-milled glutinous rice flour and cornstarch a little, add milk, and mix well.
2.
Pour the stirred batter into a plate and steam on high heat for about 18 minutes.
3.
It is enough to condense the liquid without flowing on the surface.
4.
After the steamed mochi is not hot, add the softened butter and knead it with your hands until all the butter is absorbed. Wrap it with plastic wrap and keep it in the refrigerator for later use.
5.
In addition to the butter, put the other raw materials of the dough into the bread machine in the order of the bottom liquid, middle flour, upper sugar, salt and yeast, and knead until a thicker film can be drawn.
6.
After adding butter and kneading to the expansion stage, the thinner film can be removed at this time. (No need to go to the glove membrane)
7.
After the dough is rounded, put it in an egg-beating bowl, seal it with plastic wrap, and leave it in the refrigerator to ferment for about 10 hours. , I usually knead the dough at night and throw it in the refrigerator overnight.
8.
Take out the fermented dough the next day, which has expanded to twice its size by this time. Warm up a bit.
9.
After the fermented dough is squeezed and vented, it is divided into 4 parts, rounded and relaxed for 15 minutes.
10.
Mochi is also divided into 4 portions.
11.
Roll the dough and mochi respectively into a circle with a rolling pin, and the mochi is slightly smaller than the dough.
12.
Spread the mochi on the noodles, then spread the hazelnut chocolate sauce on the top, sprinkle with honey red beans, dried cranberries, almonds, etc. you like.
13.
The dough is shaped in the same way as sugar triangles. Take the upper half first, and finish at about the center point.
14.
Then tighten the two sides in the same way to form a triangle. The closing must be pinched tightly so that it will not pop open after baking.
15.
Prepare the 4 doughs one by one, put them on the baking tray one by one, spray water on the surface, put them in the oven, seal and ferment, about 20 minutes, and ferment to 1.5-2 times the size.
16.
Take out the fermented dough, sprinkle high flour on it, and cut out the lines with a blade.
17.
Put it into the preheated oven, middle layer, heat up and down at 175℃, bake for 20 minutes. The baked bread is placed on the shelf to cool.
18.
After cutting it is super rich filling.
Tips:
1. The amount of water in the dough should be adjusted according to the water absorption of the flour.
2. It can be fermented at room temperature in summer, if it is winter, you can use a bread machine or oven to ferment.
3. The baking time and temperature need to be adjusted according to the temper of your own oven.
4. The weather is relatively hot. The eggs and milk I use are all refrigerated, which can reduce the heat generated during the bread making process.
5. Bread can be stored at room temperature for about 3 days, remember not to put it in the refrigerator. If you want to store it longer, put it directly in the freezer.
