1. Pour the Polish-seed ingredients into a bowl, mix well, cover with plastic wrap, and refrigerate overnight.
2. The fermented Polish seeds are taken out the next day.
3. Pour all the ingredients in the main dough except butter (including the Polish kind) into the bread machine to start the kneading process, about 28 minutes.
4. After about ten minutes, add butter to continue the kneading process.
5. After the kneading process is over, the dough reaches the fully expanded stage.
6. Put it in a basin to ferment at room temperature.
7. Pour the mochi ingredients (except butter) into the plate, stir well, and then put it in a steamer and steam for ten minutes.
8. Let it cool slightly, knead in the butter, let cool and set aside.
9. Fermented dough.
10. The fermented dough is taken out and ventilated, and relax for 5 minutes.
11. Rub into long strips.
12. Divide into four equal parts.
13. Mochi is also divided into quarters.
14. Roll the cocoa dough into a rectangle.
15. Make a few strokes at one end, as shown in the picture.
16. Spread mochi on the uncrimped end and put in honey beans.
17. Roll it up and put it on the baking tray for second fermentation.
18. Two well-made dough.
19. Preheat the oven at 170 degrees for 10 minutes in advance, put it in the baking tray and bake for 25 minutes, take it out immediately.
20. Finished product
21. Finished product
22. Finished product
23. Finished product
24. Finished product
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