1. Put the bread part into the bread bucket in the order of water, egg liquid, salt, sugar, high flour, whole wheat flour, cocoa powder, and yeast, and mix the dough for 10 minutes to form a dough.
2. The butter is softened at room temperature, put it in the bread machine, and kneads for 30 minutes,
3. Perform a shot at room temperature until it is twice as large as the original one.
4. The cocoa dough is divided into three equal parts and vented and rounded. Relax for 20 minutes,
5. Stir together mochi bread flour, milk and sugar,
6. Add butter that has softened at room temperature and mix well,
7. Divide into three parts. The mochi is sticky and can be handled by hand buttering
8. Soak the raisins in warm hot water, pour out the water and set aside.
9. Take the cocoa dough and roll it into an oval shape,
10. Take a portion of mochi dough on top of the cocoa dough and roll it into a slightly smaller oval shape.
11. Sprinkle with raisins, roll up from top to bottom,
12. Close the mouth underneath, pinch it tightly,
13. Make it into the shape you like and place it in the baking tray. If the baking tray is not sticky, you need to spread grease paper.
14. The second round was twice as large as the original one,
15. Surface sieve appropriate amount of high powder
16. Wait a while, the surface is slightly dry, use a knife to cut out the mouth you like,
17. Preheat the oven, fire up and down, 180 degrees, middle level, bake for 20 minutes.
Tips:When cutting the cut, be decisive and complete it with one cut, so that the cut is beautiful.
