Dragon Fruit Mochi Bread
1.
Put the milk and dragon fruit into the juicer cup and beat them evenly, pour them into the mixing bucket of the chef's machine, and then put the bread ingredients except butter.
2.
Knead until the dough becomes a ball, add butter to the mixing bucket.
3.
Continue to knead until the film can be pulled out, showing an expansion stage.
4.
Prepare the dough and put it in a mixing tank to ferment.
5.
Make mochi while the dough is fermenting. The mochi materials except butter are mixed and mixed well, steamed in a boiling pot for 10 minutes, and the surface is solidified and there is no liquid.
6.
Take out the steamed mochi, let it cool, add butter, and rub the butter into the mochi with your hands.
7.
After kneading thoroughly, divide into two equal parts, cover with plastic wrap and set aside.
8.
When the dough is 2~2.5 times as big, dip your fingers in flour and poke holes so that it does not collapse or rebound.
9.
Take out the dough and ventilate, divide it into two equal parts, round and relax for 15 minutes, remember to cover with plastic wrap.
10.
Take a loose piece of dough, flatten it with your hands, roll the dough into a rectangle with a rolling pin, and thin the bottom edge. Take a portion of mochi and continue rolling it into a rectangle that is smaller than the noodles.
11.
Spread the rolled mochi on the dough, add chopped almonds, pistachios and cranberries, and then gently press down.
12.
Roll up from top to bottom, squeeze the mouth tightly.
13.
Put it in the oven for secondary fermentation, turn on the fermentation function of Jiabaode oven, set the fermentation temperature to 35 degrees, for about 30 minutes, put a bowl of warm water on the bottom of the oven to increase humidity.
14.
Take out the bread when it is twice as large, sift a thin layer of high-gluten flour on the surface, and scrape the texture on the surface of the bread with a sharp blade.
15.
Put it into the lower and middle layer of the preheated oven, and the upper heat is 180 degrees, and the lower heat is 175 degrees. The baking time is about 25 minutes.
Tips:
1. Please reserve 5-10 grams of liquid first, and add as appropriate according to the water absorption of the flour.
2. Adjust the baking temperature and time according to the actual situation of the oven.
