1. Take 15 grams of butterfly pea flowers and soak them in 200 grams of boiling water
2. After the soaked butterfly pea flower water has cooled, filter it with a sieve. You can squeeze the soaked butterfly pea flower hard. The higher the concentration of the juice, the better. Then take 150 grams of butterfly pea flower water and pour it into a bread bucket, fine sugar and Add salt diagonally, then pour in whole wheat flour and high-gluten flour, finally dig a hole in the flour, add yeast powder, start kneading, dough shape, add butter, continue to start kneading process
3. Arrange the dough and put it in the oven for basic fermentation
4. The dough is twice as large and put in the oven for secondary fermentation
5. Take out the dough and ventilate, divide it into two equal parts, round and relax for 15 minutes, remember to cover with plastic wrap
6. Take a loose dough and roll out the dough with a rolling pin
7. Spread red bean paste evenly, sprinkle with pecan nuts, pumpkin seed kernels, cut mochi and diced mango soaked in rum
8. Roll it up and place it on a non-stick baking tray.
9. Put it in the oven for secondary fermentation
10. Take out the bread when it is twice as big, sift a thin layer of high-gluten flour on the surface, put it into the middle layer of the preheated oven, and heat up and down at 180 degrees for about 15 minutes
11. Surprise after cutting
Tips:Please adjust the amount of water according to the absorbency of the flour you choose. I use the ready-made mochi. If you don’t make it yourself, please refer to the following: glutinous rice flour (mochi filling) 85g corn starch (mochi filling) 25g milk (mochi filling) 155g fine Granulated sugar (mochi filling) 25g butter (mochi filling) 12g
