1. Prepare raw materials
2. Put the liquid in the lower layer of the bread bucket and put the powder in the upper layer, buy the yeast powder in the middle of the powder, put sugar and salt diagonally, start the bread machine kneading program for 15 minutes, add softened butter and continue kneading for 30 minutes
3. Check the dough film out of the dough, knead for a total of 45 minutes, come out of the glove film and stop kneading the dough
4. Cover the fresh-keeping bag and ferment at room temperature to double the size
5. Use the baking time to make mochi and prepare the raw materials
6. Mix glutinous rice flour, corn starch, milk, and white sugar
7. Stir well
8. Sieved
9. Into a delicate batter
10. Cover with plastic wrap and steam, put it in a pot and steam for about 12 minutes, and the surface is solidified.
11. Add butter to the steamed mochi while it is hot, and stir it with a spatula to dissipate heat
12. When it’s not hot and still warm, wear gloves to knead it evenly, cover it with plastic wrap and set it aside and let it cool for later use.
13. Take out the fermented dough, press the exhaust, and divide the dough into 3 equal parts
14. After rounding, the plastic wrap is relaxed for 15 minutes
15. Mochi in three portions
16. Because it is necessary to handle mochi, it is recommended to wear gloves during the plastic operation, and roll the loose dough into an oval shape under the smooth surface.
17. Push the mochi with your hands into an oblong shape one size smaller than the dough
18. Put the mochi on the dough and spread the nuts and dried fruits
19. Roll up from top to bottom, squeeze the mouth tightly, put it in a baking tray, put it into the oven to ferment twice as large as the fermentation function, and put a bowl of hot water underneath
20. After the second hair is finished, use a knife to cut out the mouth you like, sprinkle high powder on the surface, and preheat the oven 180 degrees
21. Cut the shape with a knife, put it into the middle of a fully preheated oven, and bake the upper and lower tubes at 170 degrees for 20 minutes.
22. Take it out of the oven and transfer to the cooling rack to let cool
Tips:1. The dried fruits are roasted and peeled in advance;
2. Dried fruits according to your own preferences;
3. The temperature of the oven is adjusted according to your own oven;
4. Please increase or decrease the dough liquid according to the flour and temperature and humidity as appropriate
5. Don't cut too deep, I cut a bit deep
