1. Make liquid seeds one day in advance, mix 120g powder + 120g water + 1g yeast
2. Hot seeds, pour 4Og boiled water into 30g powder and mix well
3. Cover with plastic wrap and keep in the refrigerator overnight
4. After taking it out the next day, add the main dough ingredients and put it in the bread machine and mix for 10 minutes
5. Add butter and continue to stir
6. After stirring until the film is pulled out, the fermentation is 2.5 times larger (the time ranges from 1 to 3 hours),
7. During the fermentation, mix the glutinous rice flour with corn starch, sugar and milk and steam it in the steamer. Take out and mix in the butter until it is completely absorbed and the surface is smooth. Let it cool for later use.
8. When the dough is ready, take it out, pat it with your hands and fold the quilt like a vent, fold it, and let it rest for 30 minutes
9. Divide into 200g and one is 3 portions. I divided into 6 portions. Cover the whole circle with plastic wrap and let it stand for 30 minutes.
10. Mochi is also divided into 6 portions
11. Take a portion of the dough, flatten it, and put a mochi and red bean
12. Roll up
13. Close the mouth well, or it will split easily
14. Fold it into an imitation hammer shape with your hands and place it in the baking dish
15. Enter the oven for the second fermentation to double the size, smash the boiling water underneath, which will help the fermentation, the time is about 45 minutes
16. After spreading, take out and sprinkle with whole wheat flour, and score three times with a razor blade.
17. Preheat the oven to 150 degrees, the upper and lower fire, the middle and lower floors for about 30 minutes. Bake it, take it out and put it in a bag for storage
Tips:Since red beans are added, it is not easy to put them for a long time. It is best to eat them within 2 days. If red beans and mochi are not put, they will be soft after a week.
Matcha powder can be used without or as delicious as cocoa powder.