Mochi Soft European Buns
1.
Bread needed
2.
Filling required
3.
For making noodles, the bread machine I use. Put the ingredients into the bread machine in the order of liquid first (except butter). Select the noodle function and restart after 15 minutes after re-selection. Then start and 15 minutes after adding butter.
4.
This is after 45 minutes of mixing, the dough will easily come out of the film. Now let the dough grow to twice its size! (The bread machine I use makes dough function)
5.
The dough is ready, let's get the filling while waiting for the dough to rise.
6.
Stuffing Mochi: Sift the glutinous rice flour first, then add milk, stir well and then sift. Add some water to the sugar and bring it to a small cremation (don’t make it too dry or muddy). Add the sugar to the glutinous rice flour while it’s hot and keep stirring. And good powder is very smooth.
7.
After making up, steam on the pot for 15-20 minutes
8.
It's almost time to see that the noodles turn white, just use chopsticks to poke them and see Nuonuo.
9.
Seeing that the noodles are white, just dial the glutinous ones.
10.
Add the butter while it is hot and stir, then knead until it cools down. Now it's very sticky when it's hot, try it if you don't believe it.
11.
Divide the dough into 3 equal parts after fermentation. Press flat and round. Cover with plastic wrap and relax for 15 minutes. In the same way, rub the cold mochi powder into 3 portions and set aside.
12.
Roll the coffee-colored dough into a long strip slightly larger than the mochi dough and place it like this.
13.
Coat a layer of red bean paste
14.
Put in the fillings you like. I use raisins, cranberries, and pecans. You can also add honey beans to delicious, I forgot to buy them. The filling should be bigger and delicious.
15.
Unroll from the side of the long line, and the seal must be tight.
16.
Plastic crescent shape. Put it in the oven, put a pot of boiling water underneath it for second fermentation, when it is 1.5-2 times larger, it will work.
17.
Sift on the high-gluten flour, a thin layer (I spilled too much, it was too cruel to start. Dizzy)
18.
Take a sharp blade (utility knife or razor blade is best) and make a few strokes. Don't get too deep to burst into flames. (I have a deep one)
19.
The oven wants to heat up to 190 degrees in 20 minutes!
20.
Don’t wait until it’s cool to cut, I’m inexperienced, mochi will stick to the knife! This is not bad anymore!
21.
See if the cut after the cold is much more beautiful!
22.
Delicious Mochi Ruan Ou!
Tips:
1 When the mochi is about to cool, soften the butter evenly. 2 If you want to taste delicious, I think more fillings are needed. 3 The notch cannot be too deep. 4 The sieve on the bread must be a thin layer gently and slowly.
