Pumpkin Mochi Bun

Name: Pumpkin Mochi Bun
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g Big bag of powder; 40g Sugar; 4g yeast; 3g salt; 25g milk powder; 160g Pumpkin puree; 25g egg; 25g butter; 250g Mochi Flour; A handful cranberry; A handful almond slices; A handful Pumpkin seeds; a little Egg liquid

by Meimeijia's Kitchen

4.8 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

Golden is the color of autumn. I like pumpkin pastry. It is not only beautiful, but also because of its nutrition and deliciousness. . .
This is a meal bag that I like very much. It contains Q-bomb mochi and sweet and sour cranberry. The taste is very rich, with a slight sour taste, which complements the softness of the bread, plus the dots. Nuts, this high-value small meal bag, adds a touch of romance to the autumn table

Pumpkin Mochi Bun

1. All the ingredients are ready

2. Pumpkin steamed and let cool

3. Put all the ingredients in the main ingredient into the bread bucket except the butter, set two kneading procedures and then add butter, continue a kneading procedure, and then ferment the dough.

4. The mochi powder in the auxiliary ingredients, add sugar, butter and dried cranberries, knead until there are no dry powder particles

5. The dough is fermented well, take it out (my fermented a little bit)

6. exhaust

7. Divide the pumpkin dough into 50g portions, a total of 14 pieces, and divide the mochi dough into 14 pieces

8. After the pumpkin noodles are rounded, put the mochi dough in the middle and wrap it up

9. Close down

10. Put it in a warm place and double it to double the size

11. Nut preparation for garnish

12. Brush the second-made dough with egg liquid, and sprinkle the nuts on top

13. Preheat the oven, put the bread dough in the middle of the oven, bake at 180 degrees for 15 minutes, and cover with tin foil in the last ten minutes to prevent staining

14. After the toasted bread comes out of the oven, brush it with butter while it is hot

Tips:
1. Check whether the dough is fermented in place, and pinch a hole with your fingers. If the hole does not collapse or shrink, it means that the fermentation is in place.
2. Chop the dried cranberries slightly.
3. After baking, brush with melted butter while it is hot to make the color more beautiful.