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)
2.
Put eggs, milk, sugar, cocoa powder, yeast and olive oil in the mixing bucket
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
4.
The cook machine has been blended three times, the film is released, and the dough has reached the complete stage.
5.
Round the dough, cover it with plastic wrap or wet towel and put it in a warm place for the first fermentation
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.
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.
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.
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
10.
Chop the walnuts. If you want the walnuts to be more crispy, you can roast them for 5 minutes.
11.
Wash the raisins and dried cranberries with water and drain
12.
Take a awake dough and roll it flat and long
13.
Take another mochi dough and roll it out, slightly smaller than the cocoa dough, and put it on top of the cocoa dough
14.
Add red bean paste, walnuts, raisins and dried cranberries
15.
Roll up, pinch tightly on both sides
16.
In the same step, prepare the remaining two doughs and put them in the baking tray
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
18.
Fermented to double size
19.
Spray water on the surface, sieve dry powder, use to cut patterns
20.
Preheat the oven, and bake the lower layer at 150°C for 25 minutes (temperature is for reference only)
21.
I made it by myself, I feel stronger inside, I really want to take a bite... (,,•₃•,,) wide...
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