Cocoa Mochi Sandwich Soft European

Name: Cocoa Mochi Sandwich Soft European
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g High-gluten flour; 1 piece egg; 50g Whole wheat flour; 25g butter; 3g yeast; 35g Sugar; 3g salt; 130g water; 17g cocoa powder; 105g Water mill glutinous rice flour; 180g milk; 30g corn starch

by Monkey loves food_

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

I saw this recipe from Named Xiaos in the next kitchen. The original formula was well received, so today I simply followed the trend. I didn’t expect this soft European product to taste so good, it’s so delicious that I don’t want it; So I strongly recommend everyone to make this mochi-filled cocoa soft European, which will definitely make you fall in love with it!

Tips: Bean paste is useful in the recipe filling. You try to use your own homemade bean paste to make the filling, because the red bean paste sold on Taobao is too sweet and greasy. If you have to use the red bean paste sold in the market, Then please reduce the amount of sugar in the mochi recipe by yourself!

Cocoa Mochi Sandwich Soft European

1. Except butter, put all the bread ingredients into the bread machine, select the kneading button, and set the time to 15 minutes. Add water according to the flour condition

Cocoa Mochi Sandwich Soft European recipe

2. After 15 minutes, add the softened butter. Continue to knead until a large piece of film is formed

3. Then put the dough in the bread machine to ferment, and ferment to double the size.

4. During the dough fermentation, we will make mochi. Pour the cornstarch, glutinous rice flour and powdered sugar in the basin, then pour the milk into the basin, and stir them evenly with egg soot.

5. Stir well, pour it into a bowl, put it in a steamer and steam for 15 minutes

6. Just steam until it condenses on the surface (you can poke it with chopsticks to see if it has completely condensed)

7. When the mochi is cool to warm, add the softened butter. Knead until the butter is completely absorbed, then put in plastic wrap and put it in the refrigerator

8. We take out the fermented dough and knead it evenly. Divide into 3 equal parts, cover with plastic wrap and let stand for 15 minutes

9. Roll the rested dough into long pieces, and take a part of mochi. Pull a large bedding of mochi to cover the noodles, then spread some red bean paste on the surface of the mochi, sprinkle walnuts and honey beans.

10. Roll up from top to bottom

11. Finally, put it into the oven for fermentation. Remember to put a bowl of warm water in the oven when fermenting.

12. Fermented to twice the size, the fermented bread can be taken out, dusted and cut (preheat the oven 180 degrees)

13. Put it into the middle of the oven and bake for 23 minutes at 177 degrees (the temperature is for reference only, because the temperature difference of each oven is different)