Name: Coco Mochi Ruan Ou (hand Kneaded Version)
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: (Main dough) 400g High fan; (Main dough) 50g egg; (Main dough) 35g milk powder; (Main dough) 110g Light cream; (Main dough) 35g cocoa powder; (Main dough) 70g granulated sugar; (Main dough) 50g butter; 100g (Leaven head) milk; 100g (Yeast head) High flour; 2g (Yeast) Yeast; 210g (Mochi) Glutinous Rice Flour; 60g (Mochi) Corn flour; 50g (Mochi) whipped cream; 310g (Mochi) Milk; 90g (Mochi) Sugar; 30g (Mochi) Butter; Some (Filling) red dates; Some (Filling) walnut kernel

Coco Mochi Ruan Ou (hand Kneaded Version)

by Maggie

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

This bread is popular on all gourmet websites. Of course, it has its uniqueness. If you don’t make and taste it yourself, you won’t know where its uniqueness comes from. I think the uniqueness lies in mochi, which brings a A soft and waxy texture, which is not available in ordinary bread

I originally planned to use a bread machine to knead the noodles and found out that the strength of the starter is very, very large, and the overall weight is also large to protect the only bread machine in my family. I resolutely chose hand kneading. Fortunately, the technique is still there, and the strength is still there. Knead smooth and elastic dough smoothly!

Coco Mochi Ruan Ou (hand Kneaded Version)

1. Mix all the ingredients of the starter, and refrigerate for at least 5 hours

2. After refrigerating, take it out and tear off a piece

3. Mix with all the ingredients of the main dough (except butter), refrigerate for 15 minutes to make the dough fully moist

4. Knead by hand for about 15 minutes until the dough becomes smooth

5. Add softened butter

6. Continue to knead until the dough is smooth and the butter is completely absorbed by the dough

7. Put it into the oven to ferment for 60 minutes (in a high room temperature environment, it can be fermented directly at room temperature)

8. Mix all the ingredients of mochi (except butter), steam for 30 minutes on high heat, stir with chopsticks halfway to prevent steaming

9. After being out of the pot, cut open and let cool

10. Add 30 grams of softened butter and knead until smooth

11. Divide the dough and mochi dough into 3 equal parts, roll them out into long shapes, spread mochi on top, sprinkle an appropriate amount of chopped red dates and walnuts, and press lightly

12. Roll up from the long side and close it

13. Put it in a baking dish, cover with plastic wrap and ferment for 30 minutes

14. After the fermentation is complete, sprinkle a thin layer of high powder, make a few shallow openings with a sharp knife, and send it into the middle of the oven. Heat up and down at 160 degrees, about 25 minutes.