Mochi Soft European Buns
1.
Pour water, yeast, egg, high powder, cocoa powder, sugar, and salt into the basin in turn, knead until smooth dough, add softened butter, and knead to the expansion stage. Roll round and ferment to 2 times the size.
2.
When fermenting, mix glutinous rice flour, corn starch, milk, and sugar until there is no powder or grains, and steam it in water.
3.
The fermented dough is evenly divided into 3 portions, rounded, covered with plastic wrap, and relaxed for 20 minutes
4.
Put the steamed glutinous rice cake to lukewarm, knead 10g of butter into the rice cake and divide it into 3 portions evenly
5.
Take a loose cocoa dough, roll it into a rectangle, then take a piece of rice cake, roll it into a tiny shape, and stack the cocoa dough
6.
Mix dried fruit, take 60g, spread rice cake evenly, close the mouth, and grow into strips
7.
This recipe can make 3 big cocoa soft Europeans! Put it in a non-stick baking pan for a second fermentation.
8.
At this time, the oven is preheated and heated up to 175°, and down to 180°
9.
When it reaches 1.8 times, take out the sieve thin powder and cut according to your preference
10.
Place the baking tray in the lower middle of the oven and bake for 20-25 minutes
Tips:
1. When the bread is shaped and closed, it must be wrapped tightly to prevent the rice cake from bursting during the baking process;
2. A lot of glutinous rice cakes and dried fruits are needed to be delicious. Don't steal glutinous rice cakes.
3. When the bread is cut, don't pass the time, otherwise, the cut won't rise. (I am, woooo)
4. Cut the bread until it is cold, or you will kill yourself. The glutinous rice cake sticks to the knife when it is hot.
