Cocoa Mochi Soft European Buns
by Redmi Lok
Favorite
Difficulty
Hard
Time
2h
Serving
2
1. Put liquid eggs, milk, and salt into the bread machine first.
2. Add flour and cocoa powder.
3. Put in the yeast, stir with chopsticks until there is no dry powder, and then start the dough dough program to the end.
4. Add butter. Start again and the dough to the end. Start the low-temperature fermentation program and ferment the dough to 2.5 times its size.
5. Make the mochi fillings while the dough is ready. Put all the mochi ingredients in a bowl and mix them evenly. Put them in a pot and steam for about 20 minutes until they are fully cooked. When the steamed mochi filling is not hot, add butter at room temperature, knead it thoroughly, cover with plastic wrap and set aside.
6. Prepare dried cranberries, walnuts, and raisins.
7. Take out the fermented cocoa dough, ventilate, divide into 4 parts, cover tightly with plastic wrap and let stand for 15 minutes.
8. Divide the mochi filling into 4 parts, take a portion of the cocoa dough and roll it out. The mochi filling is also rolled out, which is a bit smaller than the cocoa dough, and pack the 6th step and the good filling.
9. Put it on top of the cocoa dough.
10. Roll up and pinch the connection.
11. Place all the ready-made green bodies in a baking pan lined with greased paper, put them in the oven, and put a bowl of hot water underneath to keep the humidity and fermentation.
12. Take out the fermented raw dough, sift in a thin layer of dry flour, and use a blade to make a few knives on each dough. At the same time, preheat the oven at 170 degrees.
13. Put the dough into the preheated oven, middle layer, and bake at 170 degrees for 20 minutes.
14. Finished product.
15. Finished product.
