Matcha Mochi Pork Floss Bun
1.
Prepare all the ingredients first. In summer, the temperature is high. Milk, water, flour, eggs, etc. must be placed in the refrigerator in advance for at least one hour. The mixing tank and mixing head of the cooker must be placed in the refrigerator in advance.
2.
Beat the dough first, and put all the ingredients in the dough, except the butter, into the mixing tank.
3.
When the dough becomes a ball and becomes smooth, add butter that has been soft at room temperature and continue to beat the dough.
4.
Keep beating until the dough can pull out the film.
5.
The surface of the dough is smoothed and put in a fresh-keeping box for the first fermentation at room temperature.
6.
When the dough is fermented, make mochi. Pour hot water into the pre-mixed powder and stir while heating the water. Stir until the monthly dry powder, let it cool for a while.
7.
After cooling the mochi, put it in the mixing tank, put in the soft butter and beat until the butter is absorbed and the mochi is very soft. It takes about ten minutes to beat.
8.
Take out the mochi, wrap it in plastic wrap, roll out into a large slice, and set aside. Mochi is divided into 5 points when used.
9.
In summer, the temperature is high and the dough fermentation speed is very fast, so pay attention to the fermentation situation of the dough at any time. After the fermented dough, press the air and divide into 5 equal parts. After rounding, the dough should be proofed for 15 minutes. The dough should be covered with plastic wrap to moisturize.
10.
After proofing the dough, pat it flat with your hands, roll it up and down into an oval shape, turn it over and tidy it up, take a portion of mochi and cover it on the dough. The mochi is slightly narrower than the dough.
11.
Spread a layer of honey red beans on the mochi, and then put a layer of pork floss.
12.
Roll up the dough gently from top to bottom, pinch it tightly into an olive shape, make all the dough in turn, and place it on a baking tray for secondary fermentation.
13.
Sprinkle flour on the dough that has been fermented for the second time, and cut a knife.
14.
Preheat 180 degrees in the upper and lower tube baking mode of the oven, put the baking tray into the middle of the preheated oven, bake for 25-30 minutes, I put more mochi, the actual baking time is 35 minutes, and take it out after baking Baking pan.
15.
Break one while it is hot, the filling is very tempting and it tastes good.
Tips:
1. In summer, the temperature is high and the dough fermentation speed is very fast, so when the dough is first and second, it must be observed at any time to avoid over-fermentation.
2. The temperature of the oven must be set according to the temper of your own oven.
3. The matcha powder is made of Isuzu, so the color is very bright.
