1. Weigh all parts of the prepared dough.
2. Except butter, pour all other ingredients into the basin and mix well.
3. Knead until the dough is formed, then add butter.
4. Knead to the glove film.
5. Put it in a basin, seal and proof until it doubles in size.
6. Weigh all the mochi for later use.
7. Pour everything except the butter into the basin and stir evenly without particles.
8. Put it in a steamer and steam it on high heat for 20 minutes.
9. After steaming, take it out, put in the butter, and stir quickly evenly.
10. When you put it down, use your hands evenly and keep it in the refrigerator for 1 hour for later use.
11. The proofed dough is doubled in size. Take out the pressure exhaust.
12. Divide evenly into 3 doses, cover with plastic wrap and relax for 10 minutes.
13. Mochi is also divided into 3 portions.
14. Prepare an appropriate amount of nut sandwich, as you like.
15. A layer of main dough, a layer of mochi, and a layer of nuts, rolled up from top to bottom.
16. Close the mouth tightly, round it, and put it in the baking tray.
17. Put a pot of boiling water in the bottom layer, put it into the oven, and let it rise for about 45 minutes.
18. Spread twice to 1.5 times the size, sieve a layer of dry powder on the surface.
19. Make a few strokes on the surface.
20. Put it into the middle of the oven again, and bake at 180 degrees for 20 minutes, and cover with tin foil for 10 minutes to avoid over-coloring.
21. Fafuna cocoa powder is fragrant and delicious, sharing a good time for baking.
