[northeast] Cocoa Mochi Soft European Buns

[northeast] Cocoa Mochi Soft European Buns

by Huang Shiren 61

4.6 (1)
Favorite

Difficulty

Easy

Time

2h

Serving

2

Ingredients

[northeast] Cocoa Mochi Soft European Buns

1. Put the dough ingredients into the bread machine except the butter, and start the first kneading program

[northeast] Cocoa Mochi Soft European Buns recipe

2. After the first kneading procedure is over, put butter in and start the second kneading procedure

[northeast] Cocoa Mochi Soft European Buns recipe

3. After the second kneading process, leave for about 70 minutes to leave the dough to double its original size

[northeast] Cocoa Mochi Soft European Buns recipe

4. Now make the mochi filling, mix the butter, sugar, and milk, heat it over water until it is fully integrated

[northeast] Cocoa Mochi Soft European Buns recipe

5. Pour in tapioca flour and glutinous rice flour

[northeast] Cocoa Mochi Soft European Buns recipe

6. Stir until no particles

[northeast] Cocoa Mochi Soft European Buns recipe

7. Steam on the pot for 20 minutes

[northeast] Cocoa Mochi Soft European Buns recipe

8. After steaming, let cool and set aside

[northeast] Cocoa Mochi Soft European Buns recipe

9. Exhaust the dough, divide it into two evenly, and let it rest for 15 minutes

10. Mochi is also divided into two parts

[northeast] Cocoa Mochi Soft European Buns recipe

11. Take a mochi ball, spread a layer of plastic wrap on it, and roll it into a beef tongue shape with a rolling pin

[northeast] Cocoa Mochi Soft European Buns recipe

12. Cut a portion of the cocoa dough and roll it into a beef tongue shape, it needs to be a bit bigger than the mochi dough

[northeast] Cocoa Mochi Soft European Buns recipe

13. Put the rolled mochi on the rolled cocoa dough

[northeast] Cocoa Mochi Soft European Buns recipe

14. Sprinkle with dried cranberries

[northeast] Cocoa Mochi Soft European Buns recipe

15. Roll from bottom to top into a shape with a big middle and small ends

[northeast] Cocoa Mochi Soft European Buns recipe

16. Make two

[northeast] Cocoa Mochi Soft European Buns recipe

17. Start the oven fermentation function, put a bowl of water, and ferment the bread for about 40 minutes until it is twice the original size

[northeast] Cocoa Mochi Soft European Buns recipe

18. Make a few cuts on the surface of the fermented bread, and sprinkle an appropriate amount of high-gluten flour

[northeast] Cocoa Mochi Soft European Buns recipe

19. Preheat the oven to 180 degrees, bake the middle layer for about 25 minutes, and put it on the grill to let cool

[northeast] Cocoa Mochi Soft European Buns recipe

20. Good internal organization

[northeast] Cocoa Mochi Soft European Buns recipe

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