Cocoa Mochi Soft European Buns

Cocoa Mochi Soft European Buns

by Pony skin

4.6 (1)
Favorite

Difficulty

Easy

Time

30m

Serving

4

Because of the richness of Ruanou, I really can't stop it, I can only do it again and again. . .

Cocoa Mochi Soft European Buns

1. 50 grams of high flour + 55 grams of milk + 1 gram of yeast are stirred into a dry powdery batter, covered with plastic wrap and kept in the refrigerator overnight (about 12 hours)

Cocoa Mochi Soft European Buns recipe

2. Put eggs, milk, sugar, cocoa powder, yeast and olive oil in the mixing bucket

Cocoa Mochi Soft European Buns recipe

3. Then add 210 grams of high flour, 3 grams of salt to bury the flour, and finally put in the leaven that has been fermented one night in advance, and then you can turn on the noodle stall of the cook machine

Cocoa Mochi Soft European Buns recipe

4. The cook machine has been blended three times, the film is released, and the dough has reached the complete stage.

Cocoa Mochi Soft European Buns recipe

5. Round the dough, cover it with plastic wrap or wet towel and put it in a warm place for the first fermentation

Cocoa Mochi Soft European Buns recipe

6. Make mochi dough while the dough is fermenting, 70g glutinous rice flour+30g cornstarch+30g white sugar+120g milk mix into a dry powder-free batter, cover with plastic wrap and steam for 25-30 minutes until the batter is set and cooked.

Cocoa Mochi Soft European Buns recipe

7. While hot, add 10 grams of butter and mix well with a silicone spatula until no traces of oil are visible. Cover the lid and let cool for later use.

Cocoa Mochi Soft European Buns recipe

8. The dough is fermented to twice its size, and the fingers stick the dry powder and press on the dough. The dough will not collapse or rebound and it will be ready.

Cocoa Mochi Soft European Buns recipe

9. Take out the dough and vent, divide it into 3 equal parts, and divide the mochi dough into 3 equal parts. Cover with plastic wrap and wake up for 15 minutes

Cocoa Mochi Soft European Buns recipe

10. Chop the walnuts. If you want the walnuts to be more crispy, you can roast them for 5 minutes.

Cocoa Mochi Soft European Buns recipe

11. Wash the raisins and dried cranberries with water and drain

Cocoa Mochi Soft European Buns recipe

12. Take a awake dough and roll it flat and long

Cocoa Mochi Soft European Buns recipe

13. Take another mochi dough and roll it out, slightly smaller than the cocoa dough, and put it on top of the cocoa dough

Cocoa Mochi Soft European Buns recipe

14. Add red bean paste, walnuts, raisins and dried cranberries

Cocoa Mochi Soft European Buns recipe

15. Roll up, pinch tightly on both sides

Cocoa Mochi Soft European Buns recipe

16. In the same step, prepare the remaining two doughs and put them in the baking tray

Cocoa Mochi Soft European Buns recipe

17. Put a basin of freshly boiled water on the bottom of the oven, put the baking tray on top, and close the oven door for the second fermentation

Cocoa Mochi Soft European Buns recipe

18. Fermented to double size

Cocoa Mochi Soft European Buns recipe

19. Spray water on the surface, sieve dry powder, use to cut patterns

Cocoa Mochi Soft European Buns recipe

20. Preheat the oven, and bake the lower layer at 150°C for 25 minutes (temperature is for reference only)

Cocoa Mochi Soft European Buns recipe

21. I made it by myself, I feel stronger inside, I really want to take a bite... (,,•₃•,,) wide...

Cocoa Mochi Soft European Buns recipe

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