Purple Sweet Potato Mochi Ruanou, Like this Purple
1.
Put all the soft European and Chinese ingredients except butter into the bread machine, run a kneading program, 10 minutes
2.
After the program is over, add softened butter and continue to run a kneading program for 10 minutes
3.
After the program is over, take out the dough state and pull out a thick and elastic film.
4.
The dough is rounded and placed in a container, covered with plastic wrap, and fermented at room temperature for 60 minutes (applicable in high temperature in summer)
5.
At this time, you can prepare mochi, mix all the ingredients of mochi (except butter), and steam for 30 minutes on high heat
6.
It can be out of the pan until there is no flowing white liquid, after taking it out, cut open, put in butter, let cool to room temperature
7.
At this time, check the degree of fermentation of the dough, the volume is about twice, and the hole slightly retracts after the finger is pricked.
8.
Divide the dough into 3 equal parts, knead and let stand for 10 minutes
9.
Knead the mochi until it is smooth and elastic
10.
Divide the mochi into three equal parts
11.
Prepare three fillings
12.
Roll out the dough and mochi separately into a long shape
13.
Mochi on top of the dough
14.
Sprinkle the right amount of filling and press lightly
15.
Roll up from the long side, close it, put it in the mold, and cover with plastic wrap
16.
Put it into the oven to ferment for 30 minutes, and then sprinkle an appropriate amount of high flour to make a light pattern
17.
Fire up and down at 170 degrees, about 20 minutes
Tips:
1. The butter in mochi must be post-positioned
2. The width of mochi is narrower than the width of the dough
