Matcha Mochi Ruan Ou

Name: Matcha Mochi Ruan Ou
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Flour; 50g Whole wheat bread flour; 50g Egg liquid; 40g Sugar; 125g water; 3g salt; 15g Matcha powder; 4g yeast; 80g Glutinous rice flour; 10g corn starch; 120g milk; 10g butter; Some nut

by The kitchen of emblica honey

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Just as soon as the bread came out of the oven, I pulled a piece of it and gave it to my friend, so I didn’t cut it. The first time I did it, I felt pretty good, hee hee.
This bread looks like it needs to be cut. There is no blade or sharp knife in the house. Because I have this knife, I want to try how it cuts the bread. The effect is still pretty good. In the future, the whole bread will have a knife. Ingredients: 50 grams of whole wheat bread flour, 200 grams of bread flour, 50 grams of egg liquid, 40 grams of sugar, 125 grams of water, 3 grams of salt, 15 grams of matcha powder, 4 grams of yeast, and 25 grams of butter. Mochi filling: 80 grams of glutinous rice flour, 10 grams of corn starch, 120 grams of milk, 10 grams of butter, right amount of nuts. (3 packets per nut)"

Matcha Mochi Ruan Ou

1. The dough material is added to the cook machine.

2. Knead the dough to the expansion stage, add softened butter, and continue working.

3. Knead the dough until it is smooth and has a certain degree of extension, and the edges of the holes are smooth.

4. After the dough is rounded, it is fermented in the oven to 2 times its size, and the holes do not shrink.

5. Vent the dough and let it wake up in 3 portions for 20 minutes.

6. During the fermentation of the dough, you can make mochi filling. Glutinous rice flour, cornstarch, milk and steamed in a pot.

7. Add butter while hot and mix well.

8. The prepared nuts are slightly chopped.

9. After the mochi is cold, divide it into three portions, take one portion and roll it out with plastic wrap. Roll out the dough in small portions.

10. Mochi filling is sticky and can be placed on the dough with the help of plastic wrap. Put the nuts again.

11. Roll up the bread, roll it tighter, and close the mouth.

12. Close the mouth down, and place everything on the baking tray. Put a bowl of hot water in the oven and put it in the oven to ferment.

13. After the bread is second, sift the flour.

14. Use a knife or sharp knife to cut into the pattern you like.

15. Preheat the oven at 180 degrees. Bake the upper and lower layers for about 25 minutes.

16. After baking, let cool.

Tips:
1. The temperature of the oven is subject to your own oven. 2. Mochi is a little sticky when separated. You can wear gloves or use plastic wrap.