Matcha Mochi Soft European Buns
1.
Mix 300g high-gluten flour, 75g whole wheat flour, 85g whole egg liquid, 192ml purified water, 30g butter, 55g fine sugar, 5g salt, 4.5g high sugar-tolerant yeast, and 10g Isuzu matcha powder and knead to the glove film state. As shown~
2.
The kneaded dough is rounded and placed in a container, covered with plastic wrap, and fermented at room temperature to 2 to 2.5 times its size.
3.
Put 166 g of glutinous rice flour, 48 g of clear noodles, 70 g of fine sugar, 270 ml of pure milk, and 24 g of liquid butter into the container, stir evenly, and sieve twice. The sieved batter is covered with plastic wrap and steamed in water for 40-60 minutes. Can it be steamed?
4.
Stir the steamed mochi slightly.
5.
Move the mochi onto the chopping board and knead it into smooth mochi dough, and divide it into six equal parts.
6.
For the fermented dough, dip your fingers into the dough with a little dry powder, so that the face does not shrink or collapse.
7.
The fermented dough is taken out and moved to the chopping board, exhausted with bare hands, and divided into even six equal parts.
8.
The divided dough is rounded, covered with plastic wrap, and rested for 20 minutes.
9.
Take out the loose dough and roll it into a rectangle, and also roll the mochi dough into a rectangle. Mochi noodles cover the surface of matcha noodles, as shown in the picture~
10.
Sprinkle with 5g brown sugar powder, 20g molasses-free red beans, 6.5g raisins, 6.5g cranberries, 6.5g dried date slices, and 5g brown sugar powder.
11.
Roll it up, roll it into an olive shape, and place it in a non-stick baking pan.
12.
After shaping, it will be fermented again, and it can be fermented in a fermentation tank or in an oven.
13.
I choose the oven to ferment, put the bread dough into the oven with the same bowl of hot water, and the bread dough will ferment to 2 times the size. Fermentation environment: temperature 38 degrees, humidity 75%.
14.
For the fermented bread embryo, the oven is preheated at 170 degrees and the fire is up and down.
15.
Sift a thin layer of high-gluten flour on the surface, and use a sharp knife to make the pattern you like.
16.
Put the bread dough into a fully preheated oven for baking. Baking: 150°C up and down, bake for about 23-30 minutes. Bake for ten minutes and cover with tin foil to avoid too dark color.
17.
Matcha Mochi Soft Ou Bao is out~
18.
Bite your lips and teeth to leave fragrance~
19.
After a sunny afternoon, a matcha mochi soft European bun, so happy! Don’t want the delicious ones~
Tips:
1. Dough and flour have different adsorption capacities. Adjust the amount of liquid according to the state of the flour when kneading. You can reserve 30m of pure milk. If the dough is dry, add a small amount of liquid, do not add it all at once. The overall state of the dough is relatively moist, so be sure to knead it until the film comes out. Don't over-ferment the dough, and don't over-spread it. Be sure to watch.
2. Mochi, steamed mochi will be sticky when kneading the dough, you can wear baking gloves, it will be very easy to do so.
3. The filling can be selected according to your own preference or matched according to the existing ingredients. Brown sugar powder, brown sugar: low-gluten flour, 2:1.
4. For baking, the recipe temperature is suitable for my oven. When baking, you can bake it according to the temperature of your own oven, and it must be cooked.
