1. Put 250g of high-gluten flour, 15g of cocoa powder, 3g of salt, 35g of sugar, 3g of yeast, 1 egg, and 115g of water into the cook machine.
2. When the dough is kneaded until the surface is smooth, add butter and continue mixing
3. Continue to knead the dough to the expansion stage and put it in a large bowl for basic fermentation
4. While waiting for the fermentation, you can prepare the mochi part. Put 30 grams of glutinous rice flour, corn starch, milk and sugar on the plate and stir until there are no particles.
5. Put the batter in a steamer and steam for 20 minutes on high heat until the surface is solidified.
6. When the dough rises to twice its size, divide it into two portions when it does not shrink when pressed
7. Put it on the silicone mat and roll it out with a rolling pin
8. Roll out the mochi dough and spread it on the bread dough
9. Sprinkle some red beans and raisins
10. Roll up and close from top to bottom
11. Reshape to the shape you like
12. Put the shaped dough into the baking tray for final fermentation (fermentation to double size)
13. Bake at 180 degrees for 25 minutes, remove and cut into pieces, and enjoy while hot
