Mochi Cocoa Ruan

Mochi Cocoa Ruan

by Mu Yu's Baking Time Machine

4.7 (1)
Favorite

Difficulty

Easy

Time

30m

Serving

3

Coco Mochi Ruanou Bao has a slightly bitter cocoa fragrance, filled with Q-bomb mochi, sweet honey red beans, crispy and delicious walnuts, sweet dried raisins, etc., as you like freely collocation, rich layers The taste is endless.

Mochi Cocoa Ruan

1. Prepare the ingredients needed for high-gluten flour and cocoa dough, and weigh them finely:
High-gluten flour: 250g cocoa powder: 15g salt: 3g sugar: 35g yeast: 4g butter: 25g egg: 1 water: 130g

Mochi Cocoa Ruan recipe

2. Put all the ingredients except butter in step 1 into the bread bucket, and start the bread maker kneading program for 20 minutes

Mochi Cocoa Ruan recipe

3. After kneading into a smooth dough, add 25 grams of butter and knead to completion

Mochi Cocoa Ruan recipe

4. Place the dough in a warm and humid place for basic fermentation

Mochi Cocoa Ruan recipe

5. While making mochi while fermenting, add 105 grams of water-milled glutinous rice flour and 30 grams of corn flour to 180 grams of milk and 45 grams of sugar

Mochi Cocoa Ruan recipe

6. Mix and mix well into a fluid paste

Mochi Cocoa Ruan recipe

7. Put it in a container and steam for about 20 minutes, and there is no liquid on the surface.

Mochi Cocoa Ruan recipe

8. Take out the container and let it cool, add butter and knead to absorb, divide into three equal parts, cover with plastic wrap and refrigerate for later use

Mochi Cocoa Ruan recipe

9. Prove the dough to 2 times its size

Mochi Cocoa Ruan recipe

10. The dough is made into 3 portions, rounded, and let stand for 15 minutes

Mochi Cocoa Ruan recipe

11. Roll the rested dough into an olive shape, roll out the mochi with chestnut rice flour or dry powder on your hands, or directly pull it out, and spread it evenly on the dough.

Mochi Cocoa Ruan recipe

12. Spread the taro filling evenly on the mochi, sprinkle with raisins and walnuts

Mochi Cocoa Ruan recipe

13. Sprinkle with honey red beans

Mochi Cocoa Ruan recipe

14. Roll up to tighten the mouth, round and elongate, and organize into a favorite shape

Mochi Cocoa Ruan recipe

15. Second fermentation to double size

Mochi Cocoa Ruan recipe

16. Dry powder on the surface and cut out the lines you like with a blade

Mochi Cocoa Ruan recipe

17. Preheat the oven to 180 degrees, bake for 20 minutes, pay attention to the color

Mochi Cocoa Ruan recipe

18. After baking, wait for the bread to cool slightly before serving

Mochi Cocoa Ruan recipe

Tips:

1. To make mochi, you can directly use mochi premix powder, with powdered sugar and milk powder added, so you can reduce the amount of sugar according to your personal taste.
2. It is recommended to spread more mochi and the sandwich part to have a better taste. When rolling, the mouth must be tightened, and the mochi may burst when heated.
3. Many commercially available red bean pastes have a sweet taste, so please adjust the dosage according to your taste.

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