Mochi Sandwich Matcha Soft Ou

Name: Mochi Sandwich Matcha Soft Ou
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 125g water; 40g Sugar; 3g salt; 50g Egg liquid; 200g Flour; 50g Whole wheat bread flour; 15g Matcha powder; 4g yeast; 25g butter; 80g Glutinous rice flour; 10g corn starch; 120g milk; Some red beans; Some raisin; Some walnut

by s sister-su

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

I have been tempted by the Mochi Sandwich Ruanou in my circle of friends, and finally pulled the grass on this sunny winter day. With my love for matcha, this matcha-flavored Mochi Sandwich Ruanou has been made.
I hesitated whether to use Qinglan, but I still used the Isuzu that I love, which is richer and slightly bitter. My husband said this is because of my bad habit of drinking strong tea...
Good habit or bad habit, I only know that this is a sandwich bread that I personally like very much. Matcha and red beans are a perfect match, and they are filled with raisins and walnuts, and you can feel the rich taste in one bite. It will definitely make you linger...but the mochi part does not use simple pre-mixed flour, instead of glutinous rice flour, which may be slightly less elastic, but better than refreshing and healthy...

Mochi Sandwich Matcha Soft Ou

1. The dough materials are put into the bucket of the bread machine in order. Since using the Dongling 6D bread machine, I put all the materials into the bucket together for mixing. Set the mixing for 8 minutes, pause for 5 minutes, and then mix for 15 minute.

2. The kneading is over, and the glove film is satisfactory.

3. After rounding the dough, continue to put it in the bread machine barrel for basic fermentation (one shot), press the fermentation and thawing button for 60 minutes (the fermentation time is adjusted according to the use environment), once the shot is over, insert your finger, and the hole does not shrink or collapse. can.

4. Let's make the mochi part while the dough is getting ready. Take a suitable container and pour the milk, then add glutinous rice flour and corn starch, mix well and steam on the pot for about 15 minutes, and take it out when there is no liquid on the surface. (The picture below is the photo before steaming on the pot)

5. At the end of the round, take out the dough from the bucket of the bread maker, divide it into three evenly after exhausting, knead it round and cover it with plastic wrap and let it rest for 20 minutes. Put the mochi dough to dry and knead it with butter.

6. Let's prepare the sandwich for the dough relaxation time: red beans are best used in granular form, raisins are soaked in warm water for 5 minutes, and then picked up to control the moisture, and walnuts are cut into small particles.

7. Shaping: Take a matcha dough and roll it into an oval shape. Take a third of the mochi dough and round it and roll it into an oval that is a circle smaller than the matcha dough (the mochi dough will be more sticky, so you can pour an appropriate amount of dry flour for operation). Then lay the sandwich part of the material.

8. Gently press the sandwich material with your hands (to avoid the looseness of the fruit material during the roll and affect the tightness of the roll). After rolling, press and close the mouth tightly. When rolling, try to roll it as tight as possible, and the mouth must be pinched tightly.

9. After shaping it into the shape you like, put it in the oven for a second shot.

10. After the second round, sprinkle dry powder on the surface, and use a suitable sharp blade to cut out the pattern you like (I use the Sanneng 48604 knife holder with the most primitive flying eagle razor blade).

11. Preheat the oven up and down at 180 degrees. The Sanneng gold plate I used has better heat insulation, so I put it in the lower middle of the oven and bake it for about 25 minutes.