1. Mix the ingredients except butter in the mochi ingredients into a paste, put it in a steamer, and steam for 30 minutes on high heat until it is completely solidified.
2. Take out the steamed mochi dough, add 20 grams of butter when it cools to a lukewarm state, and knead it into a smooth mochi dough.
3. Cover with plastic wrap and store in the refrigerator for later use.
4. Put the dough ingredients except butter into the bread machine, start a kneading program, and knead the dough for 20 minutes.
5. Put in 25 grams of softened butter, start again, knead the dough for 20 minutes, and knead the dough to the expansion stage.
6. Use the fermentation process to increase the dough to double its size.
7. Take out the cocoa dough and let air out. Divide the mochi dough and cocoa dough into three equal parts, cover with plastic wrap, and relax for 10 minutes.
8. Flatten the cocoa dough into an oval shape, place the mochi dough on the cocoa dough, press it into a thin oval shape, and sprinkle a little dried cranberry.
9. Roll the dough, pinch it tightly, put it in a baking tray, and put it in the oven for secondary fermentation.
10. Ferment to twice the size, take it out, sift the high-gluten flour, and cut out the lines with a blade.
11. After preheating the oven at 180 degrees for 5 minutes, put it in the middle layer and bake for 20 minutes. The aroma will overflow and it will be out of the oven. After cooling, slice it for use.
Tips:1. The steamed mochi dough is very sticky. It is recommended to wear disposable gloves for handling, so that it will not stick to your hands.
2. Cocoa dough is very soft, so you can sprinkle some high-gluten flour to prevent sticking when shaping.
3. Be gentle when you cut the lines with the blade. If the cutting is too deep, it will reveal the stuffing, like what I did this time. In fact, it is okay to not cut the lines, cut and take pictures, you can also see the internal layers of Meimei.
