Cocoa Cranberry Mochi Bread

Name: Cocoa Cranberry Mochi Bread
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 200g Mochi; 50g egg; 10g cocoa powder; 90g Pure milk; 40g butter; Some cranberry

by Acridine

5.0 (1)

Favorite

5

Difficulty

Easy

Time

30m

Serving

5

The texture of mochi bread is QQ bomb, especially when it is just out of the oven, the skin is still crispy, especially delicious.

Ingredients

Cocoa Cranberry Mochi Bread

1. Butter melts in heat insulation.

2. Pour the butter, eggs, and milk into the basin and mix well. (I used small eggs, so I beat 2 of them, and it happened to be a double-yolk egg)

3. Then add mochi mix and cranberries.

4. Since mochi paste is relatively sticky, it is recommended to wear disposable gloves and knead it evenly with your hands.

5. Divide the dough into 25 grams each and roll it gently with your hands. Exactly 18.

6. Preheat the oven at 180 degrees, bake at 180 degrees for 30 minutes, and the surface is a little yellow.

7. After roasting, put it on the grilling net to let cool, and then seal it for storage.

Tips:
1. This amount of dough is 450 grams, which can be divided into 25 grams each, which can make 18 mochi breads.
2. You can put cranberries as much as you want. I like to eat cranberries, so I put a lot of them.