Purple Sweet Potato Cocoa Mochi Soft European

Name: Purple Sweet Potato Cocoa Mochi Soft European
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 3g salt; 3g yeast; 27g butter; 35g Sugar; 15g cocoa powder; 48g Egg liquid; 125g Pure milk; 250g Flour; 10g Butter a; 30g Sugar a; 70g Glutinous rice flour a; 120g Pure milk a; 200g Corn starch a; 20g cranberry; 30g walnut; 50g Purple Potato Mashed

by Lao Fang Xiaoyu

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

3

I am very old and forgetful. This bread was made a long time ago, and the photos were forgotten when I put it on the computer. If I didn’t think of organizing my folders that day, I really didn’t know how long I would sleep, I really need to reflect on it. ~~~
Seeing it, it seems to remember the scene when it was made: It was a weekend in early winter. In order to make this bread, I woke up early and kneaded 500 grams of flour with a chef's machine to make 2 plates of Ruan Ou with different shapes. It shows that I am very Be greedy. The preparation of materials and production process is a bit more cumbersome than ordinary bread. In addition, due to many factors such as difficulty in fermentation of the dough in cold weather, it is very late when all the two types of bread are out of the oven, so I have to take a few pictures of the finished product with a weak light. Up.
The sweetness of purple sweet potato, the soft sweetness of mochi and the sweetness of cranberry, combined with the faint pure aroma of cocoa and peach kernel, collide with each other without losing the original taste. The feeling is really wonderful. So satisfied. After taking photos, I sent a few to my sister’s house. My brother-in-law and nephew said they were super delicious after they tasted it. I heard the praise from my family and felt that the hard work of the day was very worthwhile; if you like, come and try it together~~ ~

Purple Sweet Potato Cocoa Mochi Soft European

1. Prepare all the ingredients, peel and steam the purple sweet potato in advance, and then press it into a mashed purple sweet potato

Purple Sweet Potato Cocoa Mochi Soft European recipe

2. Cook the main ingredients in turn with the ingredients except salt and butter, turn on the 1st gear and mix them evenly

3. Turn on the first gear and mix well, add salt, turn on the second gear and knead until it is even and smooth

4. Knead the butter until it is combined, add salt, and knead again at level 2 until it is even and smooth

5. The dough under inspection is in the expansion stage, and the film can be pulled out, no special thin film is needed.

6. Take out the dough and arrange it, cover it with plastic wrap and put it in the oven, add a plate of hot water underneath and turn on the oven fermentation button

7. Take advantage of the fermentation time of the dough to make the mochi filling: Pour all the prepared ingredients A into the basin, and stir into a thin batter with chopsticks

8. Steam on the pot for about 15-20 minutes, and the surface is solidified and there is no liquid.

9. Take out the steamed mochi, dry to lukewarm, add butter A, put it on the chopping board and knead it by hand and divide into 3 portions

10. Then cut the cranberry and walnut kernels into small pieces for later use

11. When the dough has fermented to 2.5 times its size, take it out. Dip your fingers with flour and poke holes so that it does not collapse or rebound.

12. After fully venting, divide into 3 portions like mochi, round and relax for 15 minutes

13. Take a loose dough, flatten it with your hands, and roll out the dough with a rolling pin

14. Take another portion of mochi, roll it into slices in the same way, and spread it on the cocoa noodles

15. Spread a layer of purple potato mash on the mochi chips, then spread the walnuts and cranberries evenly on top, and gently press down

16. Roll up from top to bottom, pinch the mouth tightly, and lay it down

17. Arrange them in the baking tray one by one, and send them to the oven for finalized fermentation. Remember to put a bowl of warm water on the bottom of the oven to increase the humidity, and turn on the oven’s own fermentation function. The fermentation temperature is 37 degrees.

18. Take out the bread embryo when fermented to 1.5 times the size

19. Sift a thin layer of bread flour on the surface of the bread dough, and use a sharp blade to scrape out the pattern you like

20. Put it into the middle layer of the preheated oven: fire up and down at 180 degrees, bake for about 25 to 30 minutes, cool and store in a bag, then slice it when you eat it, sweet and soft, really delicious

Tips:
1. If there is no cook machine, you can also use a bread machine or pure hand kneading. You don't need to make a thin film and knead the dough smoothly.
2. Depending on the weather and the brand of flour, the water absorption will be different. You can reserve about 10 grams of liquid first to increase or decrease as appropriate.
3. After the mochi is cooled and added with butter, in my experience, wear disposable gloves to prevent sticky hands and make it easier to operate.
4. Dried fruits are chopped up and then packed into dough. They are more delicious than large ones. You can change the varieties according to your own preferences. Because you like to eat raw walnuts and are more nutritious, you can chop them and put them on the bread directly after rubbing the skin. middle. If you like to eat cooked pros, you can heat it in a microwave for about 2~3 minutes, or use an oven to heat up and down at 150°C and bake for about 15 minutes. Check that the surface of the peach kernel has oil slowly leaking out; remember not to bake it. After that, if it has a bitter taste, it will affect the taste; let it cool and then rub the skin and cut into small pieces
5. When baking kernels and bread, the specific oven temperature and time should be adjusted in time according to your own oven and the actual situation. You can master the temper of the oven if you bake a few more times.