Cocoa Mochi Soft European Buns
1.
First prepare all the materials and weigh them
2.
All the dough materials except butter are poured into the bucket of the bread machine in order, knead until the expansion stage, add softened butter, and knead until the glove film comes out.
3.
The kneaded dough rises to twice its size
4.
Making mochi during fermentation: mix all the ingredients of mochi, stir into dough, and divide (forget to take pictures in the second step)
5.
The dough is fermented to twice its size, and the fingers are dipped in powder to poke a hole in the middle without retracting or rebounding. Divide the fermented cocoa dough into 3 portions;
6.
Take one portion and roll it into a round shape; spread mochi chips; then spread honey beans
7.
Roll into a triangle shape with the opening facing down, and the ends are also kneaded and sealed. Make sure that the bread dough can wrap all the fillings so that the fillings do not burst out
8.
Make the remaining two pieces of dough, put it on the baking tray, and ferment to double the size
9.
Cut gently with a knife, and sprinkle a thin layer of low-gluten flour
10.
Put it in the preheated oven, fire up and down 180 degrees, bake for 20 minutes
11.
Cut into pieces after baking
12.
Finished picture appreciation
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