Pink Girl Heart Free Rubbing Mochi Ou Bun

Name: Pink Girl Heart Free Rubbing Mochi Ou Bun
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 68g Red Heart Dragon Juice; 200g High fan; 50g Low powder; 5g yeast; 90g cream; 10g honey; 1g salt; 10g butter; 70g Water mill glutinous rice flour; 20g corn starch; 120g milk; 45g Sugar; 30g (increase or decrease as you like, or honey beans, or dried fruit) nut

by Little Yuer HiJade

4.7 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

If you want to eat delicious and soft mochi buns, you can also use the free-kneading bread that frees your hands. The taste is not inferior, soft and sweet, and mochi is full of waxy and glutinous ingredients.

The square can be made into 4 elliptical bags about 18 cm in length.

If you replace the amount of dragon juice with milk or coconut milk, add 5-10 grams of the corresponding powder to make cocoa, matcha, coffee and other flavors.
I personally think that if you eat mochi-containing snacks overnight, it’s better to bite them in the microwave for ten seconds before eating.
No rubbing, soft and delicious, free hands. "

Pink Girl Heart Free Rubbing Mochi Ou Bun

1. Mix all the dough ingredients except the butter (the salt and yeast are separated), mix into a dough, add the melted butter, and knead the butter into the dough. It takes about a few minutes to complete.

2. Cover the dough with plastic wrap and place it in a warm place or in the oven to double the size. I like to knead the dough at night and refrigerate it for 14 hours. Put it in a fresh-keeping bag like the picture, squeeze out the air, tie a knot a few centimeters above, and refrigerate it. It can be used the next morning. *I once refrigerated and fermented for one night and it didn't bulge. I don't understand the reason, but it doesn't matter. Just take it out and leave it in a warm place for fermentation.

Pink Girl Heart Free Rubbing Mochi Ou Bun recipe

3. If you refrigerate and ferment, you will see that the bag becomes plump.

4. The mochi ingredients are mixed and stirred evenly in the microwave oven for about 40 seconds, all solidified and cooked without liquid. (Or steamed) after a little cool, take it out while still hot, add butter and knead it into a smooth ball, wrap it in plastic wrap to prevent it from hardening, and set aside.

5. Take out the dough from the refrigerator, roll out the dough and vent it, and divide it into 4 portions. One roll grows slightly oval. The mochi is also divided into 4 portions. Take one portion and roll it into an oval shape slightly smaller than the dough. Carefully pick it up and place it on the dough. Put additional materials on it, roll it up from the far end to the side, pinch the neck tightly, and shape it. Make an oval bag and place it underneath. Complete the remaining 3 packages in sequence.

6. Sift the powder on the surface and cut the bag with a sharp blade. (I have no experience in cutting bags. I didn’t find the blade. When I found the bag, the bag had fermented and became bigger. At this time, the cut would not look good. Of course, my blade was not sharp enough.)

7. After shaping and cutting the bag, cover it with plastic wrap and put it in a warm place, or put it in the oven to ferment to 2 times the size. Preheat the oven to 180 degrees, bake for 18 minutes, and cover with tin foil to avoid over-coloring.