Red Velvet Love Mochi Soft European
1.
Put all the dough ingredients except butter into the bread bucket. Reserve about 10 grams of water to add as appropriate.
2.
Mix and knead evenly to form a smooth dough. After pulling out the thick film, add butter.
3.
Knead to the expansion stage, it is enough to pull out about this film.
4.
Put it into a container, cover it with plastic wrap, and place it in a warm place.
5.
While waiting for the dough to rise, make mochi with filling. You can also use mochi mixed powder to make it more convenient. Pour part of the mochi into the container.
6.
Mix by hand and stir to form a paste.
7.
Put it in a plate or bowl and steam it for about 15 minutes, all condensed into a solid, poke it with chopsticks, and no liquid oozes out.
8.
Take it out and put it on lukewarm, add butter and knead it all into the mochi.
9.
The kneaded state, Q elastic, smooth.
10.
Prepare your favorite dried fruit, or add some red bean paste to smear it.
11.
Once the shot is finished, dip the powder into the dough with your hands without shrinking or collapsing.
12.
Take out the fermented dough and divide it into three portions.
13.
After spheronization and exhaust, cover with plastic wrap and let it relax for 20 minutes.
14.
Take a portion and roll it into a circle.
15.
Dip a portion of mochi with powder or oil by hand and spread it evenly on the dough.
16.
Sprinkle your favorite dried fruits, or honey beans, red bean paste, etc.
17.
Fold it in the middle into a triangle shape.
18.
The mouth must be squeezed tightly, otherwise it will spread and burst when roasting.
19.
When turned over, it looks like an isosceles triangle.
20.
Use a stick or finger to push in from the middle of one side of the triangle.
21.
It becomes the shape of love. Put it in a moist, warm place and start the second shot. If it is fermentation in the oven, put a bowl of hot water to increase the humidity. The temperature of the fermentation in the oven is 40 degrees, which is a bit high. Pay attention to controlling the temperature of the second hair. It can be turned off after a while.
22.
Twice the dough to about twice as large.
23.
Cut into a heart shape with cardboard and cover it on the dough after the second round, and sift high flour.
24.
After sifting, take it off and sift both of them for high powder.
25.
Preheat the oven, fire up and down 180 degrees, middle level, bake for about 20 minutes. The time and temperature can only be used as a reference and adjusted according to the oven.
26.
Take it out immediately after baking, place it on a drying rack to cool, and put it in a fresh-keeping bag and seal it. Generally it is very soft after two or three days.
27.
If you can't finish it in a short time, you can put it in the refrigerator and reheat it in the oven or microwave when it is warmed up. The taste will be better.
28.
It goes well with fine wine.
29.
Bright and moving love bread.
30.
Super soft bread, dried fruit is sweet and sour, mochi is soft and elastic, and added with whole wheat flour, it is healthier. It is not only attractive, but also more connotative!
Tips:
1. The liquid in the red velvet dough can be appropriately increased or decreased according to the water absorption of the flour and the humidity of the local climate.
2. Different oven brands have slightly different temperature differences, which should be adjusted appropriately according to the oven temperature.
3. The best fermentation environment of Yifa is about 28 degrees and the humidity is 70%
The best fermentation environment temperature of Erfa is about 35 degrees and humidity is 80%
4. The dough needs to be kneaded to the expansion stage.
5. The mouth must be squeezed tightly, otherwise the mochi will burst out during baking.
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