1. Put liquid eggs, milk and yeast into the bread machine first.
2. Then add flour, cocoa powder and salt, start and dough program to the end, add butter. Start again and the dough to the end. Prove the dough to 2.5 times its size. (I forgot to take pictures of the fermented dough, forgive me)
3. Make the mochi fillings while fermenting the dough. Put all the mochi fillings in a pot and mix evenly. Steam them in a pot for about 20 minutes until they are set and cooked.
4. When the steamed mochi filling is not hot, add butter at room temperature, knead it thoroughly, cover with plastic wrap and set aside.
5. Prepare 50 grams of dried raisins or cranberries. I use half of the two.
6. Take out the fermented cocoa dough, knead it and divide it into 4 parts, cover it with plastic wrap and let it rise for 15 minutes.
7. Divide the mochi filling into 4 portions.
8. Take a portion of cocoa dough and roll it out.
9. The mochi filling is also rolled out, which is smaller than the cocoa dough, wrapped in the raisins and put on the cocoa dough.
10. Roll up both ends and tapered.
11. Place all the shaped raw noodles in a baking pan that has been greased with oil, and send them to the oven to start the fermentation process to double the size. (Put a cup of warm water at the same time to keep the humidity during 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. Preheat the oven 180 degrees.
13. Put the dough into the middle layer of the preheated oven and bake it at 180 degrees for about 20 minutes.
14. Finished product.
15. Finished product.
Tips:1: The baking temperature and time are determined according to your own oven temperature.
2: If the toasted bread is not eaten right away, wait for it to cool and store in a sealed container.
3: The dough is best to be mixed twice, so that the dough is more gluten and the baked bread is softer.
