1. Soak the mulberries in water for ten minutes, rinse thoroughly and drain the water for later use.
2. Remove the stalks of the mulberries, put them in a piping bag, squeeze the mulberries by hand, and squeeze out the mulberry juice. Don't throw away the mulberry pulp after squeezing the juice. Put it in a small bowl and save it for mochi for a while.
3. After weighing the required milk for the main dough, cut a small hole in the piping bag containing the mulberries to mix the mulberry juice with the milk. Do not cut the hole in the bag too large to prevent the pulp from running out.
4. To make the color better, I added a little pink food coloring to the mulberry milk. (There is no one at home that can be completely omitted)
5. Put all the ingredients of the main dough except the butter into the bread machine, start the kneading program for 10 minutes, and knead the ingredients into a ball.
6. Add butter and continue to start the kneading process for 30 minutes.
7. Knead until the dough can pull out the film.
8. Arrange the dough and put it into the bread machine, and start the fermentation program for 70 minutes to make the dough rise to twice its size.
9. Dip your finger in the high powder and poke it, and it will ferment without rebounding.
10. Knead the dough into air, divide it into three equal parts, cover it with plastic wrap and let it rest for 15 minutes.
11. When the dough is relaxing, let's make the mochi. The remaining mulberry pulp is crushed with a fork.
12. Add milk, sugar, glutinous rice flour, and cornstarch to make a paste. Cover with plastic wrap and steam on the pot for 10 minutes.
13. Let the steamed mochi a little cool, then add butter and knead it into a ball.
14. Divide the mochi into three equal parts.
15. The loose dough is rolled into a rectangle with a rolling pin, and the mochi is also rolled into a rectangle smaller than the dough and spread on the dough. Roll up from top to bottom and close your mouth.
16. Put the rolled bread into the oven, put a bowl of water in the oven, and ferment to double its size.
17. The fermented bread is sieved with high flour, the oven is preheated for 5 minutes, and the middle layer of the oven is baked at 170 degrees for 20 minutes. Cover the bread with tin foil at 8 minutes, otherwise the color will be too dark and the color will not look good.
18. Take out the baked bread immediately and let it cool.
19. Next, make the decoration part, mix the cream and white sugar, and beat until the beater can pull out the sharp corners.
20. Put the piping bag into the piping head. I used the octagonal piping head here. Put the cream in the piping bag. After the bread is cold, cut it from the middle. This knife can cut a bit deeper, but don't cut it!
21. Squeeze butter in the middle of the cut bread.
22. Finally, garnish with mulberries, kumquats and mint leaves to complete.
Tips:1. Cover the tin foil during the baking process, otherwise the color will not look good.
2. Pay attention to the state of whipped cream, not to become water and oil separation after being beaten.
