1. Put the bread ingredients except butter into the bread machine and knead until thick film, add butter and knead until the expansion stage. Fermented to 1.5 times
2. When kneading the noodles, you can start making mochi. Mix the glutinous rice flour with corn starch and sugar, add milk and stir evenly, and steam for half an hour in the steamer
3. After it is completely solidified, add butter in the pot and stir evenly, cover with plastic wrap to cool
4. Exhaust the dough, divide it into 9 small doses, round it, let it stand for 15 minutes, divide the cooled mochi into 9 small doses evenly
5. Roll out the cocoa dough and mochi separately
6. Mochi stacked on the noodles
7. Put the stuffing
8. Wrapped into a triangle shape
9. Turn over
10. Place in the baking tray
11. Put a baking tray with water at the bottom of the oven, turn on the fermentation function, put the bread dough into the oven, and ferment to double the size, sift the high-gluten flour on the second-made bread dough, and scratch it with a blade
12. Put the bread dough into the lower layer of the preheated oven, heat up to 150 degrees, lower the heat to 180 degrees, and bake for 20 minutes
13. After the surface is uniformly colored, it can be out of the oven, demoulded and cooled
14. Finished picture
15. Finished picture
Tips:1. Walnut kernels should be roasted in advance
2. Mochi must be completely cooled so that it won't stick to your hands, and it's better to operate
3. The filling can be adjusted according to everyone's preference
4. The temperature of the oven is adjusted according to the attributes of the oven
