1. Mochi sandwich raw materials
2. Cocoa dough raw materials
3. Except the butter and salt, mix the dough ingredients evenly and knead it into a smooth dough
4. Add butter and knead until the expansion stage.
5. Flatten the dough and fold it up and down several times to make it smooth and ferment to double its size.
6. Make mochi while fermenting, mix the flour and milk to make a fluid paste
7. Put it in the steamer and steam for about 30 minutes, and there is no liquid on the surface.
8. Take out the container and let it cool, add butter and knead to absorb. Cover with plastic wrap and refrigerate for later use.
9. Sprinkle dry powder on the countertop and divide the fermented dough into three parts. Take out the mochi and divide into three equal parts. Let rest for 10 minutes.
10. Roll out the dough, use chestnut rice flour or dry powder to roll out the mochi or directly pull it out, and spread it evenly on the dough. Sprinkle with raisins and chopped walnuts.
11. Roll up to tighten the mouth, round and elongate, organize into a favorite shape, and ferment twice to double the size
12. Dry powder on the surface and cut out the lines you like with a razor blade.
13. Put it in the oven that is hotter in advance, the fast heat setting is 190 degrees, 20 minutes (adjust the temperature and time according to your own oven)
