Matcha Taro Mashed Mochi Soft European Buns🍃summer Refreshing
1.
Taro paste filling): Taro and purple potato are sliced and steamed, pressed into a puree, and condensed milk, sugar and milk are added and mixed evenly. The amount of milk is not limited, as large as the picture can be mixed.
2.
Mochi filling: Mix all the ingredients well except the butter, steam it for about 18 minutes, and knead the butter in while it is hot.
3.
All the hot seeds are mixed evenly and refrigerated overnight for later use, and can be used after emergency use.
4.
Mix all the ingredients of the old noodles evenly and knead them into a dough, ferment at room temperature to be twice as large, and then refrigerate overnight until it becomes 3-4 times as large, and it has a large honeycomb.
5.
Except butter and salt, all the ingredients (including hot seeds and old noodles prepared in advance) are mixed evenly with a chef's machine at low speed, adjust the dry humidity, and then knead at a high speed to a coarse film state.
6.
Add butter and salt, mix at low speed until the butter is absorbed, and then punch out the glove membrane at high speed (open the hole to make it smooth)
7.
Divide into 4 doughs of about 150 grams, round them up, and let them rise at 28°C for 20 minutes.
8.
After proofing the dough, with the smooth side up, pat off the small bubbles, roll it out, turn it over and add 50 grams of taro paste, 50 grams of mochi filling, and a little honey red beans.
9.
Pinch the left and right sides
10.
The other side is also tightly kneaded with the other two sides
11.
The smooth side is facing up, and then stack them into the baking pan.
12.
35 degrees, 80% humidity to 1.5-2 times larger, spray some water on the surface, and high powder on the sieve (I use a 4-inch spray pattern).
13.
Cut each of the three corners with a knife
14.
Put it into the preheated oven, the middle and lower layer, and fire up and down 180 degrees for 18-20 minutes, and cover with tin foil for about 8 minutes to prevent the surface from getting too dark.
15.
Out of the oven~ it's a small fresh green 🌱😘
16.
The mochi brushed is also superb
Tips:
Please adjust the amount of liquid according to the flour, the environmental humidity and the degree that you can control. When mixing the materials, please reserve about 15 grams of liquid for later adjustment
