# Fourth Session of Baking Contest and is Love to Eat#coco Mochi Ruanou
1.
Desalting and butter, so all the ingredients are put into the bread machine (using the salt and oil method)
2.
Mix the flour with chopsticks and start the bread maker (so that the bread maker is cleaner)
3.
After a procedure, add salt and butter and stir.
4.
The kneaded dough is cut into a small piece to pull out a non-breakable film, and the dough is arranged for the first fermentation.
5.
The fermented dough can be dipped in powder and poke holes without shrinking or collapsing.
6.
Make mochi during the fermentation time. The glutinous rice flour, chestnut flour, sugar and milk are mixed without grains and steamed in a pressure cooker. Use a spatula to cut the butter and melt the butter (now it is very hot and cannot be kneaded)
7.
When you are not hot, knead with gloves and knead in the butter (must wear gloves to avoid staining)
8.
The more you knead, the more elastic and non-sticky.
9.
All are divided into 5 rounds.
10.
Take a cocoa dough and roll it into a beef tongue shape.
11.
The mochi is also rolled down and placed on the cocoa noodles (I feel that my mochi is too thick)
12.
Spread a layer of red bean paste with walnuts and dried cranberries.
13.
Roll into an olive shape. If you want to roll it, the middle is empty.
14.
Put it in the baking tray and ferment twice.
15.
After fermenting, sift the high flour and use a blade to make a few knives.
16.
After the oven is preheated, the middle layer can be heated at 175 degrees for 23-25 minutes (time and temperature are for reference only) and the back can be covered with tin foil.
17.
Just came out of the oven and immediately patted in the sun.
18.
Cut open and taste.
19.
I started posing as soon as I was out of the oven.
20.
This packaged mochi is as soft as overnight.
21.
The background looks good and crumpled and ugly.
22.
Haha, I also photographed the industrious little bee.
