1. Pour all the ingredients in the main ingredient into the cook machine except the butter
2. Stir to form a dough
3. Add butter and continue kneading
4. After the film is out of the plastic, it is ready for the first fermentation
5. Twice as big, just press without retracting
6. Divide into six equal parts after exhausting, and relax for 20 minutes after shaping
7. To make mochi, mix all the ingredients in the auxiliary materials evenly
8. Put the pot on high heat and steam for 20-25 minutes, all solidified, add butter
9. Knead into smooth mochi balls and cool for later use
10. Roll the loose dough into a square
11. Take 45 grams of mochi dough, roll out and spread on the matcha dough
12. Take 15 grams of black sesame puree and sprinkle with a few raisins
13. Roll up, bottom, close the mouth at both ends
14. Put it in a small mold, or without a mold, put a bowl of boiling water in the oven to prepare for the second fermentation.
15. Doubled
16. Pat on dry flour and cut a few holes at will.
17. Put it in the lower layer of the preheated oven, and bake at 180 degrees for 15-18 minutes (if you want to keep the matcha color bright, you can cover it with tin foil after baking for five minutes)
18. It's a square shape when baked
Tips:The warm water for mixing noodles should not be overheated. It is suitable for around 35 degrees in winter. I use golden flour here. 45 grams of eggs are not connected to the shell, and 125 grams of water is used. If steamed mochi is relatively soft, cover it with plastic wrap and roll it out.
