Mochi Sandwiched Cocoa Small Soft European
1.
Prepare all raw materials.
2.
In addition to the butter, put the other raw materials of the dough into the bread machine in the order of the bottom liquid, middle flour, upper sugar, salt and yeast, and knead until a thicker film can be drawn.
3.
Add butter and knead until the expansion stage.
4.
Round the dough and let it rise in a warm place for about an hour to double its size.
5.
Prove to twice the size of the dough.
6.
Make mochi first during dough fermentation.
7.
Stir the water-milled glutinous rice flour and cornstarch a little, add milk, and mix well.
8.
Pour the stirred batter into a plate and steam on high heat for about 18 minutes, until there is no flowing liquid on the surface.
9.
Put the steamed mochi until it is not hot.
10.
Add the softened butter and knead it by hand until all the butter is absorbed.
11.
Wrap it with plastic wrap and keep it in the refrigerator for later use.
12.
After the fermented dough is squeezed and exhausted, it is divided into 12 parts, rounded and relaxed for 15 minutes.
13.
Mochi is also divided into 12 portions.
14.
Take out a portion of the dough and roll it into a round cake shape. Take out one portion of the mochi and roll it out into a round cake shape that is slightly smaller than the dough.
15.
Spread the mochi on the noodles, then spread the red bean paste on top, sprinkle with honey red beans, dried blueberries, chopped walnuts, etc. you like.
16.
Wrap it up like a bun, and put it in a mold after reunion.
17.
Make 12 doughs one by one and place them all in the mold.
18.
Put the dough and the mold in the oven, ferment at 30°C, and put a cup of hot water for the final fermentation. It takes about 30 minutes, and the fermentation will be twice as large.
19.
Take out the fermented dough, cut out the lines with a blade, and sprinkle high flour on it.
20.
Put it into the preheated oven, middle layer, and heat up and down at 175℃, and bake for 17 minutes. After it is out of the oven, it can be removed from the mold and allowed to cool.
