Okinawa Brown Sugar Mochi Soft European
1.
Making old noodles: high powder 88g low powder: 37g yeast 0.5g water 92g salt 2.2g mixed until there is no dry powder, low-temperature fermentation for 12-24 hours standby
2.
The fermented old noodles look like this. The amount of recipe is a little bit too much. You can divide them into 50g bags and freeze them in the refrigerator.
3.
Making hot seeds: 50g high-gluten flour, 5g sugar, 0.5g salt, 50g boiled water, chilled and refrigerated for later use, the shelf life is three days, there will be more weight here, too little to operate
4.
Reserve 10g of water, pour all the ingredients except yeast into the bread machine, including the warmed old noodles, stir with the hot seeds, stir for about 10 minutes, put it in the refrigerator and let stand for 10-20 minutes
5.
Add yeast to start the bread machine and stir for 20-30 minutes to the expansion stage, no need to reach the state of the glove film
6.
Take out the dough, cover it with plastic wrap, and leave it at room temperature/refrigerator to ferment to double its size
7.
Mochi during fermentation: 105g glutinous rice flour, 25g sugar, 30g corn starch, 180g milk, stir until there is no dry powder, steam for 20 minutes on high heat, and steam until solidified
8.
Pour in vegetable oil/butter while it is hot, wrap it in plastic wrap and let cool
9.
After the mochi is cool, divide it into three parts and put it in a fresh-keeping bag
10.
Use a rolling pin across the bag to roll into a beef tongue shape for use
11.
Dip your finger in water or flour to check a hole. Fermentation is complete without shrinking or collapsing
12.
After the dough is vented, divide into 3 portions, knead it round and cover with plastic wrap to relax for 20 minutes
13.
Roll out the dough into a beef tongue shape and then thin it to one side, and put on the flat mochi
14.
Put on walnuts, cranberries, brown sugar
15.
Tighten the dough and pinch the interface tightly
16.
Oatmeal is sprayed on the surface
17.
Surface sieve high powder cut
18.
Put a pot of warm water at about 38 degrees in the oven to ferment to double the size, and the surface will rebound slightly when touched.
19.
Preheat the oven to about 210 degrees and bake for 20 minutes according to the temperature of the oven at home.
20.
carry out
21.
carry out
Tips:
1. The dough is very sticky and you can use dry powder to help it form a dough. I use oil on my hands.
2. Mochi is very sticky, so separate it while it is hot. Use a food bag or plastic wrap to separate and reshape it. It will be very sticky if you operate it with bare hands.
3. Adjust the amount of sandwich brown sugar according to your own preferences
4. Brown sugar and brown sugar are similar things and can be used instead of each other
5. Old noodles and hot seeds should be made one day in advance
