1. Prepare all the ingredients for the dough
2. Put the liquid first, then powder, top sugar, salt into the bread bucket (it’s cold in winter, you need to melt the yeast first), knead until the dough is smooth, add softened butter,
3. Knead until it is completely absorbed, and the dough can be pulled out of the film.
4. Knead the dough, cover it with plastic wrap, and place it in a large bowl for basic fermentation. The dough will ferment to 1.5-2 times its size. Dip a hole with your fingers in the flour without shrinking or collapsing. The fermentation is complete.
5. When the dough is fermented, we will make mochi, prepare all the ingredients of mochi, and weigh it out with a scale.
6. Put all the ingredients of mochi except butter and cranberries in a large bowl, use a manual whisk, stir evenly, let the liquid and powder fully merge, cover with plastic wrap, and steam on the pot for 10-15 Minutes, (adjust the time according to the size of the bowl, if you use a plate, the time can be shorter)
7. After the steamed mochi is out of the pot, add the butter that has been softened at room temperature while it is hot, and stir it evenly with a spatula. At this time, the mochi is extremely hot. Be careful not to burn it. Slowly knead the butter until Inside mochi
8. Knead the buttered mochi, add cranberries and knead evenly
9. If you don’t like larger cranberries, you can chop them into pieces, add them to it, knead evenly, and set aside for later use.
10. After the fermented dough is vented, the dough is divided into 6 small doughs, rounded, and relaxed, about 15 minutes.
11. The mochi dough is also divided into 6 evenly, set aside for later use
12. Take a dough, shape it into a circle with your hands, and place the mochi on it
13. Press with your thumb finger, push the finger next to it, and slowly round it into a circle.
14. Shape all the dough in turn, put it in the baking tray, and ferment. If the weather is cold, you can use the oven to ferment, about 35 degrees, ferment
15. After fermenting the dough, sift a layer of flour on the surface, and cut out your favorite patterns with a cutting knife
16. 16. Preheat the oven to 180 degrees, bake for 20 minutes, and it's ready to eat
Tips:If you don’t like pumpkin skin, you can remove it
You can also add dried fruits, blackcurrants or raisins to mochi, as long as you like.
The oven temperature is adjusted according to your own oven
The amount of water is also adjusted according to your own flour
