Mochi Bread
1.
This is chocolate flow heart filling.
2.
This is custard liquid filling.
3.
Butter melts in heat insulation.
4.
Pour the butter, eggs, and milk into the basin and mix well.
5.
Then add mochi mixed powder and high-gluten flour.
6.
As the mochi paste is relatively sticky, it is recommended to wear disposable gloves, knead it evenly with your hands, and then cover with plastic wrap and let it sit for 30 minutes.
7.
Divide the dough into 25 grams each and roll it gently with your hands.
8.
Take a piece of dough, press it gently to flatten it, and squeeze an appropriate amount of custard liquid filling, then wrap it tightly and roll it lightly with your hands.
9.
Take a piece of dough, press it gently to flatten it, squeeze an appropriate amount of chocolate liquid filling, and then wrap it tightly and roll it gently with your hands.
10.
Finish in turn and arrange them on the baking tray.
11.
Put it in the preheated oven at 180 degrees and bake for 30 minutes. Too much greed and fluidity caused it to burst out.
Tips:
1. For this recipe, I used 2 packs of mochi mixed powder. I think the large amount can be doubled.
2. Liuxin fillings must not be greedy, or they will burst out like me.
