Duoduo Purple Sweet Potato Mochi Soft Ou Bun
1.
Material preparation. The bread materials are put into the noodle bucket, and the salt and sugar are kept separately, so that the yeast does not contact the salt and sugar. The purple sweet potato is steamed in advance.
2.
Add an ice pack to control the surface temperature. Turn on the first gear and mix until there is no dry powder. Turn to gear 4 until the dough is slightly smooth and the hook can be pulled out. Add butter, turn to gear 1 and beat until the butter is fused with the dough, turn to gear 4 and beat to expand.
3.
Take out the beaten dough, fold it into a circle, cut a piece and slowly pull it apart, it can hold out a transparent and strong film.
4.
Put the rounds into the fermentation box, and ferment at 27-28 degrees to 2 times the size.
5.
Prepare mochi materials during fermentation. In addition to butter, mix glutinous rice flour, fine sugar, corn starch, and milk and beat them evenly. Cover with plastic wrap and pierce holes. After the water is boiled, steam on the pot for 15-20 minutes.
6.
During steaming, press the cooked purple potato into puree, add fine sugar and butter, and fry in a non-stick pan until the ingredients are evenly mixed and the spatula is non-stick.
7.
Divide them into 32 grams and roll them into balls.
8.
Steam the solidified mochi, take out while hot, add butter, and mix well until the butter is completely absorbed.
9.
Divide it into about 40 grams, dipped in some cooked glutinous rice flour to prevent sticking, and form a dough.
10.
Fermentation is good. Dip your fingers into the powder and poke holes without shrinking and collapsing immediately. Take out the pressure exhaust.
11.
Divide equally into 6 portions, and let the plastic wrap with a round lid relax for 15 minutes.
12.
Take a roll out into a rectangle, turn it over and place the mochi that has been torn into a similar shape, put on the mashed purple potato, chopped cooked walnuts and cranberries.
13.
Roll up from top to bottom, thin the bottom edge, and pinch tightly. Both ends can be pinched directly to form a rectangular shape.
14.
Or you can roll it out into a round shape, turn it over, put the mochi covered with mashed purple potato, and press it slightly flat.
15.
Fold and squeeze into a triangle, the sides must be squeezed tightly.
16.
After shaping, put it into the baking tray. Put it in the oven and ferment for 40 minutes at 35 degrees, 1.5-2 times the size, gently press the surface to slowly rebound.
17.
Take out the preheated oven to 190 degrees. Sprinkle a thin layer of high flour, cut the mouth, fast, accurate, and ruthless, and try to break the skin without revealing the filling.
18.
Put it in the lower middle of the preheated oven and bake at 175 degrees for 25 minutes. Satisfied with the color, stamped with tin foil in time
19.
After roasting, take it out and let it cool, then seal and pack!
Tips:
Note: 1. Be sure to squeeze the mouth tightly!
2. Walnuts should be ripe and fragrant.
3. In summer, ice packs must be added to control the surface temperature, the liquid can be refrigerated, and the surface temperature of the tank is 26 degrees.
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