Name: Purple Sweet Potato Version Mochi Ruanou
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g A High-gluten flour; 4g A yeast; 3g A salt; 50g A Purple Sweet Potato; 1 A egg; 35g A Sugar; 130g A milk; 25g A butter; 140g Glutinous rice flour b; 60g Sugar b; 40g Corn starch b; 240g Milk b; 30g Butter b; 160g Red bean paste; 60g raisin

Purple Sweet Potato Version Mochi Ruanou

by Ms half sugar

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

Recently, purple potatoes are flooding in my house. I originally wanted to make a charming purple mochi bun, but after baking it turned into a pink girl-style mochi bun. I adjusted the recipe and added a lot of mochi. I don't like walnuts in bread, so I didn't add it. For babies who like walnuts, they can add it.

Purple Sweet Potato Version Mochi Ruanou

1. Mix ingredient A except the butter and knead it into a dough, then add the butter.

2. Knead to the expansion stage, cover and ferment to double the size.

3. Next, make the mochi part, and mix the ingredients B except the butter into a particle-free paste.

4. Put in the steamer and steam for 20 minutes. After steaming, remove and add butter.

5. Stir the butter completely into the mochi. Let cool for later use.

6. Exhaust the dough and divide into two smaller portions.

7. Roll it out into a square shape.

8. Fold the upper and lower dough 1.5cm, spread mochi, the mochi is just parallel to the folded part.

9. Spread the red bean paste and sprinkle with raisins.

10. Roll up and knead.

11. Put a bowl of hot water in the oven and start the winter fermentation mode for 40 minutes.

12. Sift the flour and cut the stripes with a razor blade.

13. Put it in the oven and bake for 35 minutes at 180 degrees. Remember to cover with tin foil for coloring.

Tips:
The surface of mochi buns should not be too dark.
It's best not to cut the bag too deep, so that the mochi bag will not burst.
Be sure to squeeze the closing area tightly.