Red Velvet Mochi Ruan
1.
Making old noodles: 100 grams of high flour, 70 grams of water, 0.7 grams of yeast, 1 gram of salt.
Put the ingredients in a basin, mix and knead the dough into a dough, cover it with plastic wrap, and put it in the refrigerator at 0-7 degrees Celsius for 15 hours of fermentation.
2.
The fermented good old noodles have a wine aroma, so take them out of the refrigerator in advance to warm them up.
3.
In addition to the butter, mix the dough ingredients with 70 grams of old noodles cut into pieces.
4.
Add butter when kneading until the gluten forms a thick film.
5.
The film can be pulled out by kneading to the expansion stage.
6.
Adjust the dough and cover it with plastic wrap to ferment at room temperature.
7.
While the dough is fermented, let’s make mochi: 70 grams of water-milled glutinous rice flour, 15 grams of corn starch, 110 grams of milk, 30 grams of sugar, and 10 grams of butter. Mix the materials and stir evenly.
8.
Sift the batter again.
9.
Put it in a steamer and steam for 20 minutes. Use chopsticks to poke the mochi into the mochi and bring out the dry powder.
10.
After the mochi has cooled slightly, add butter.
11.
Knead it with your hands until the butter is completely absorbed.
12.
Put it in a fresh-keeping bag and put it in the refrigerator for half an hour to cool down.
13.
Fermented dough.
14.
Divide the dough into three portions, 150 grams each.
15.
Cut noodles in the middle of the dough
16.
Dough rounding
17.
Cover with plastic wrap. Relax for 20 minutes.
18.
Take a loose dough. Using a rolling pin, roll out into a tongue shape and pat the air bubbles.
19.
Take a portion of the dough, roll it out into a tongue shape, and spread with mochi.
20.
Put walnuts and dried fruit on top.
21.
Roll up to one side, tighten your mouth.
22.
Put it in the baking tray. Put it in the oven, put a bowl of hot water at the bottom, and ferment at room temperature for 50 minutes.
23.
Use a razor blade to cut out the texture of the dough.
24.
Sift a layer of flour on the surface.
25.
Put it in the preheated oven, fire up and down at 180℃, about 25 minutes
Tips:
If you don't have red yeast rice powder, you can use matcha powder.
You can also put your favorite dried fruits and nuts in the fillings.
The different oven temperatures are for reference only.
