Pumpkin Mochi Soft European Buns
1.
Cut the pumpkin into strips or slices, and heat in the microwave for about 3 minutes until cooked.
2.
Use a food processor or a wall breaker to beat the cooked pumpkin into puree.
3.
All the bread ingredients except butter are put into the bread machine (in the order of liquid first, sugar and salt diagonally), dig a hole in the middle of the flour, pour in the yeast powder, and start the dough mixing process.
4.
Wait for the bread to knead for 15-20 minutes, the dough is formed, add butter and continue to knead.
5.
Continue to knead for 20 minutes until the expansion stage, you can pull out the film.
6.
Arrange the dough and put it in the bread machine, and cover it with plastic wrap for fermentation.
7.
While the dough is fermenting, make mochi. Mix the mochi materials except butter and stir evenly.
8.
Steam on the pot for 10-12 minutes until cooked, the surface is solidified and there is no liquid.
9.
Add 12 grams of butter to the steamed mochi while it is hot, stir evenly with a spatula, and knead it into a smooth ball with disposable gloves when the heat can withstand the heat.
10.
Then add the chopped walnuts and black currants or cranberries, and continue to knead.
11.
Divide the stuffed mochi dough into six equal parts and cover with plastic wrap.
12.
When the dough is doubled, dip your fingers in flour and poke holes so that it does not collapse or rebound.
13.
Take out the dough and let it ventilate, divide it into six equal parts, and round and relax for 15 minutes.
14.
Take a loose dough, flatten it with your hands, and roll the dough into a round crust with a rolling pin.
15.
Pack a portion of mochi filling.
16.
Close the mouth like a bun, and then squeeze it tightly.
17.
Put the mochi filling dough into a non-stick baking tray in turn, put it in the oven for secondary fermentation, turn on the oven fermentation function, set the fermentation temperature to 35 degrees, remember to put a bowl of warm water on the bottom of the oven to increase the humidity.
18.
Take out the bread when it is twice as big, sift a thin layer of high-gluten flour on the surface, and use a sharp blade to cut out your favorite patterns on the surface of the bread.
19.
Put it in the middle layer of the preheated oven and heat it up and down at 180 degrees for about 20 minutes.
20.
After roasting, it is ready to be eaten after letting cool.
21.
This is a mochi filling with cranberry and blackcurrant added separately, which tastes very good.
22.
Finished picture.
23.
Finished picture.
Tips:
1. Different pumpkins have different water content, so be sure to reserve about 10 grams of water, and increase or decrease the water according to the actual degree of dryness and wetness.
2. Please adjust the specific baking temperature and time according to the respective oven conditions. After the surface of the bread is colored, the tin foil can be covered to prevent the color from baking.
3. For the filling, you can choose other nuts or preserved fruits according to your own preferences, the number of grams can be more or less, not necessarily according to the exact number of grams in the recipe.
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