Matcha Mochi Ruan Ou
1.
Put the powder, salt and part of the sugar in the bread bucket, add yeast and part of the sugar to the 37-40 degree warm water in the measuring cup to ferment
2.
Add eggs to the bread bucket, start the dough mixing process, slowly pour in the fermented liquid flour to absorb the water and knead it into a smooth dough, then add butter. After the dough mixing process ends, start another dough mixing process. Open the lid all the way
3.
The film will come out after the two kneading procedures
4.
The dough is rounded, put in a bowl covered with plastic wrap, and fermented at room temperature to double its original size, about an hour.
5.
Prepare mochi during fermentation. Add glutinous rice flour, starch, and sugar to the milk in sequence, stir evenly with a manual whisk each time, and then add the next material. After mixing, put it in the steamer and steam for 20 minutes. Poke open and there is no liquid.
6.
After the mochi is out of the pot, you can cool it down in cold water. Add butter when it is warm and knead it with your hands until the butter is completely absorbed by the mochi. Wrap with plastic wrap and refrigerate for later use
7.
Use your fingers to stick a hole in the dough with flour, and it will be fermented if it doesn't shrink or collapse. Is the color beautiful?😜😜😜
8.
Press the dough and divide it into four parts. Cover with plastic wrap and let it stand for 15 minutes.
9.
Take a dough and roll it out into a long strip
10.
Use a rolling pin or hand to pull the mochi into a slightly smaller size, and cover the dough
11.
Spread red bean paste and cranberries, you can also put all kinds of nuts you like
12.
Roll up from top to bottom, pinch the seal tightly, and reshape it. Be sure to pinch the seal tightly!
13.
Make the rest in the same way (the other one is made into a triangle), put it in the baking tray and prepare for the second shot
14.
The oven is set to the fermentation gear, 40 degrees, one hour, put a bowl of hot water, the second fermentation to double the original size, sprinkle with high flour, cut the top and bottom of the oven and preheat the oven at 180 degrees for 10 minutes
15.
There is also a triangular shape and sent to the preheated oven. The matcha powder is easy to bake into yellow at 180 degrees for 20 minutes. It is recommended to cover with oil paper at the beginning, the color is not so heavy, so as not to become a dark dish😂
16.
Out of the oven! Not bad 😜
Tips:
1. The bread machine must open the lid and the noodles to prevent the yeast from premature fermentation due to the temperature rise in the machine, and the dough will not be out of the film.
2. The amount of water should be increased or decreased as appropriate. I gave 130ml of water this time, and the egg is about 50g in shell.
