Name: #柏翠大赛#coco Mochi Ruanou
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 90g Glutinous rice flour; 160g milk; 10g President Butter; 25g corn starch; 35g Soft white sugar; 1 piece Purple Sweet Potato; Some Dried cranberries; 250g Golden Elephant High Gluten Flour; 125g water; 2g salt; 3g yeast; 14g cocoa powder; 50g egg

#柏翠大赛#coco Mochi Ruanou

by salila82

4.6 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

Recommend a very delicious, very soft bread, Coco Mochi Ruanou. The bread is very soft and tastes great even if it is eaten the next day. The biggest advantage of making your own bread is that it is full of ingredients. The filling is filled with soft mochi, sweet purple sweet potato and sweet and sour cranberry. The taste is very rich in one bite. The first thing you can feel is the rich aroma of cocoa powder, then the soft and waxy mochi, and finally the purple sweet potato and sweet and sour cranberry. It has multiple tastes but does not feel conflicting. A bread that will never let you down, highly recommended! "

#柏翠大赛#coco Mochi Ruanou

1. Except butter in the main ingredient, all other ingredients are put into the chef's machine to neutralize the noodles.

2. Turn on the first gear and stir to form a dough, then turn on the second gear for kneading. Twenty minutes later, add the softened butter.

3. Continue to stir for another 5 minutes to reach the complete stage where the film can be pulled out.

4. Put it into the mixing tank for the first fermentation.

5. Fermented to 2.5 times the original size.

6. The process of yeast dough can make mochi. Put all the stuffing 1 into the stainless steel cooking pot and stir evenly.

7. Put it in a steamer and steam. Turn to medium heat and steam for 20 minutes. The mochi is ready.

8. Take out the fermented dough and divide it into 5 portions, and the mochi is also divided into 5 portions.

9. Roll both the small dough and mochi into an oval shape, and spread the mochi on the dough.

10. Smear the mashed purple potato once on the mochi, and then place the dried cranberries.

11. Roll up along the long side and pinch it tightly.

12. Put the mouth down and put it in a non-stick baking pan for the second fermentation.

13. Fermented to 1.5 times the original size.

14. Brush a layer of egg liquid on the surface and sprinkle with high powder.

15. Cut with a sharp knife.

16. In the middle of the oven, hot air at 180 degrees, about 20 minutes.

17. The cut surface is also very beautiful.

18. Cranberries dye the purple potatoes red.

19. You can also try the rich and very soft bread.

Tips:
1. Mochi is very sticky, it is best to wait for it to cool and operate in a fresh-keeping bag;
2. Don't cut too deep with the knife. I accidentally cut a bit deeper, which is a little bit revealing.