1. To make mochi, weigh and mix water-milled glutinous rice flour and corn starch
2. Add sugar, pour milk, stir with chopsticks until there is no dry powder, you can sift it once, but it doesn’t matter
3. Cover with plastic wrap and steam it on the pot
4. When it is steamed until there is no liquid on the surface, it becomes a bit transparent and it is cooked.
5. Use chopsticks to make a few strokes of the steamed mochi to dissipate heat faster. Wear disposable gloves to rub the butter into the mochi when it is cold enough to rub the butter into the mochi. You must wear gloves, otherwise it will be very sticky.
6. Butter is easy to knead in. After kneading, wrap it in plastic wrap and set aside.
7. Make the cocoa dough and prepare all the ingredients
8. Put the ingredients in the dough except butter into the bottom layer of liquid, the middle layer of powder, and the upper layer of yeast into the bucket of the bread machine. Start kneading according to the kneading procedure. When kneading the dough into a smooth dough, add softened butter and continue kneading. The fully expanded stage is until a large piece of film can be pulled out.
9. The kneaded dough can be fermented directly in the bread machine, or it can be put in a clean basin and fermented in a foam box. When the fermentation reaches twice the size, use your index finger to dip the dry powder and press a hole without shrinking.
10. Take the fermented dough out of the air and divide it into four similar doughs
11. Mochi is also divided into four parts
12. Roll a cocoa dough into a beef tongue sheet with a rolling pin, put on disposable gloves, pull a mochi into a sheet smaller than a beef tongue, and place it on the cocoa sheet
13. Put walnuts, nuts, and dried cranberries on top. What kind of nuts you like depends on the situation. You can use raisins.
14. The dough covered with nuts is formed into the desired shape. The closing must be pressed tightly, and the closing must be placed on the baking tray. Put it in the oven, put a pot of hot water underneath to start the second shot.
15. When the bread is about two to two large, take it out and sprinkle with dry bread flour, and cut the bag with a quick blade
16. Preheat the oven up and down at 180 degrees for ten minutes, put the bread in the middle of the oven
17. Fire up and down at 180 degrees, bake for 25 minutes
18. Coco Mochi Soft Ou Bun, super delicious, super nutty
