Matcha Mochi Ruan Ou
1.
Mix all the ingredients in the mochi ingredients except the butter to form a paste
2.
The mixed mochi paste is steamed in a steamer for about 30 minutes, and steamed until it is completely solidified. Take it out and let it heat slightly, add 10 grams of butter, knead until it is completely absorbed by the dough and form a smooth dough, let cool for later use.
3.
Mix all the dough materials except butter, knead until smooth, then add butter and knead until the expansion stage. Cover the kneaded dough with plastic wrap and leave it in a warm place to ferment to double its size. Insert the flour-sticky fingers into the dough and pull it out. The small holes do not shrink, that is, the fermentation is completed.
4.
Take out the fermented dough and press it to exhaust, divide into three equal parts, round and let stand
5.
Mochi is divided into three equal parts.
6.
Flatten the matcha dough into an oval shape, dip a little cornstarch, put the mochi dough on the matcha dough, and sprinkle a little raisins.
7.
Roll it up, pinch the cuff, and pinch it as tightly as possible. Place it in a baking pan, ferment it twice to double the size, sift a little flour on the surface with a flour sieve, and then cut the lines with a knife.
8.
Preheat the oven to 180 degrees, and bake the middle layer for about 20 minutes. (Preheat the oven with a cup of water to increase the moisture, and the baked bread is extremely soft.)
Tips:
Tips:
The dough is very soft, so you can sprinkle some high powder to roll it out.
Matcha powder can be replaced with cocoa powder to become Coco Mochi Ruanou.
