Cocoa Mochi Sandwich Soft European
1.
Mix all the ingredients in the main ingredient except butter, mix and knead evenly to form a smooth dough
2.
Then add butter and knead until the expansion stage
3.
Finished smoothly, fermented to double size.
4.
Put the mochi mixed powder, milk powder, salt, water and eggs in the auxiliary materials into the basin, and use a whisk at slow speed for 2 minutes
5.
Add butter and beat quickly for 5 minutes
6.
And into dough
7.
Raisins soaked in rum
8.
Divide the fermented dough into three parts
9.
Exhaust and roll out into a rectangle, cover with plastic wrap and relax for a while, divide the mochi into three equal parts, spread them out evenly on the dough
10.
Spread homemade jujube puree, as much as you like, add according to taste
11.
Sprinkle with raisins and chopped walnuts
12.
Roll it up to tighten the mouth, round and stretch it a bit, arrange it into a favorite shape, and ferment it twice to double its size.
13.
Sprinkle high flour on the surface, cut out the lines you like with a blade (note that you can't cut too deep like other European buns, because there are mochi, which will burst out if you cut deep), oven 180 degrees, middle layer 20 minutes
14.
Look at how rich the filling is!
Tips:
Raisins, walnuts, and jujube puree are all added according to your own taste. The same is true when the jujube puree is replaced with bean paste. If there is no rum, use warm water to soften the raisins
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