Purple Sweet Potato Mochi Sandwich Soft European
1.
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.
2.
Wait for the bread to knead for 15-20 minutes, the dough is formed, add butter and continue to knead.
3.
Continue to knead for 20 minutes until the expansion stage, you can pull out the film.
4.
Arrange the dough and put it in the bread machine, and cover it with plastic wrap for fermentation.
5.
Make mochi while the dough is fermenting. Mix the mochi ingredients except butter and mix well.
6.
Steam it on the pot for about 10 minutes, and the surface is solidified and there is no liquid. (It is not necessary to cover the cling film)
7.
Take out the steamed mochi, put it to warm, add 10 grams of butter, rub the butter into the mochi with your hands.
8.
After kneading thoroughly, cover with plastic wrap and set aside.
9.
When the dough is doubled, dip your fingers in flour and poke holes so that it does not collapse or rebound.
10.
Take out the dough and let it ventilate, divide it into two equal parts, and let it go round and relax for 15 minutes.
11.
Divide the mochi into two equal parts.
12.
Take a loose piece of dough, flatten it with your hands, roll out the dough with a rolling pin, turn it over and roll it over again, arrange it into a rectangle with your hands, and thin the bottom edge. Take a portion of mochi and use a rolling pin to roll it into a rectangle smaller than the dough.
13.
Spread the rolled mochi chips on the noodles, spread the walnuts, raisins, dried apricots and honey beans evenly on the mochi and gently press down.
14.
Roll it up from top to bottom, and then pinch it tightly.
15.
Put the awake dough 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.
16.
Take out the bread when it is twice as large, sift a thin layer of high-gluten flour on the surface, and scrape the texture on the surface of the bread with a sharp blade.
17.
Put it in the middle of the preheated oven and heat it up and down at 180 degrees for 15 to 18 minutes. (Please adjust the specific baking temperature and time according to the respective oven conditions. After the surface of the bread is colored, you can cover it with tin foil to prevent the color from baking)
18.
It can be eaten after roasting and letting cool.
19.
Finished picture.
20.
Finished picture.
Tips:
1. The egg I chose after shelling is 59 grams, and the amount of water must be increased or decreased according to the egg and the absorbability of the flour.
2. When steaming mochi, I cover it with plastic wrap. You can leave it without plastic wrap. If the mochi is wet and soft, you can just spread the mochi on the noodles by hand without rolling it out. It is recommended to wear gloves when making mochi. Prevent sticky hands.
3. Cooked walnuts are used in the recipe. If it is raw walnuts, you can peel the walnuts and heat them in the microwave for 2 minutes, then let them cool, rub the skins and break them into small pieces, or use the oven for baking. 150°C for about 11~13 minutes (please adjust the specific temperature and time according to the actual situation of the respective oven). Observe the oil on the surface of the walnut kernels slowly seeping out. Do not roast too much, it will have a bitter taste.
4. 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.
