Matcha Mochi Sandwich Soft European
1.
All the bread ingredients except butter are put into the bread bucket (in the order of liquid first, the sugar and salt are placed diagonally), dig a hole in the middle of the flour, pour the yeast powder in, and start the dough mixing process.
2.
After the bread is kneaded for 15 minutes to form a dough, add butter and continue to knead the dough.
3.
Continue to knead for 20 minutes until the expansion stage, you can pull out the film.
4.
Arrange the dough and put it in the bread machine, and cover it with plastic wrap for fermentation.
5.
Make mochi while the dough is fermenting. Mix the mochi ingredients except butter and mix well.
6.
Steam it on the pot for about 10 minutes, and the surface is solidified and there is no liquid. (It is not necessary to cover the cling film)
7.
Take out the steamed mochi and let it cool.
8.
Add 10 grams of butter and rub the butter into the mochi with your hands.
9.
After kneading thoroughly, cover with plastic wrap and set aside.
10.
When the dough is doubled, dip your fingers in flour and poke holes so that it does not collapse or rebound.
11.
Take out the dough and let it ventilate, divide it into 3 equal parts, and let it go round and relax for 15 minutes.
12.
Divide the mochi into 3 equal parts.
13.
Take a loose piece of dough, flatten it with your hands, roll out the dough with a rolling pin, turn it over and roll it over again, arrange it into a rectangle with your hands, and thin the bottom edge. Take a portion of mochi and use a rolling pin to roll it into a rectangle smaller than the dough.
14.
Spread the rolled mochi chips on the dough.
15.
Spread the walnuts, raisins, and cranberries evenly on the mochi and gently press down.
16.
Roll up from top to bottom.
17.
Pinch the cuff of the dough tightly.
18.
Put it on a non-baking tray with the mouth down.
19.
Put it in the oven for secondary fermentation, turn on the oven fermentation function, set the fermentation temperature to 35 degrees, remember to put a bowl of warm water on the bottom of the oven to increase the humidity.
20.
Take out the bread when it is twice as large, sift a thin layer of high-gluten flour on the surface, and use a sharp blade to mark the surface of the bread.
21.
Put it in the middle of the preheated oven and heat it up and down at 180 degrees for 15 minutes. (Please adjust the specific temperature and time according to the respective oven conditions. After the surface of the bread is colored, the tin foil can be covered to prevent the color from baking)
Tips:
1. The egg I chose after shelling is 58 grams, and the amount of water must be increased or decreased according to the egg and the absorbability of the flour.
2. When steaming the mochi, I covered it with plastic wrap. You can leave it without the plastic wrap, so that the steamed mochi will be slightly wet and sticky, and the taste will be softer. If the mochi is wet and soft, you can just spread the mochi with your hands. You don’t need to roll it out on the dough. When making mochi, it is recommended to wear gloves to prevent sticking to your hands.
3. Cooked walnuts are used in the recipe. If it is raw walnuts, you can peel the walnuts and heat them in the microwave for 2 minutes, then let them cool, rub the skins and break them into small pieces, or use the oven for baking. 150°C for about 11~13 minutes (please adjust the specific temperature and time according to the actual situation of the respective oven). Observe the oil on the surface of the walnut kernels slowly seeping out. Do not roast too much, it will have a bitter taste. Raisins and cranberries can be soaked in rum in advance, and then wiped clean with kitchen paper towels for later use. If there is no rum, you can soak them in pure water directly, or omit the soaking step!
4. For the filling, you can choose other nuts or preserved fruits according to your own preferences, the number of grams can be more or less, not necessarily according to the exact number of grams in the recipe.
