1. Pour all the dough materials except butter into the bucket of the bread machine in order, knead the dough for 20 minutes, add softened butter, and knead for another 20 minutes. Start the fermentation program.
2. Make mochi during fermentation: stir hot water + sugar until melted, then add milk, glutinous rice flour, chestnut flour and stir well, pour it into a dish, cover with plastic wrap, and steam for 15 minutes. After steaming, add the softened butter, put on disposable gloves and knead until the butter is completely absorbed;
3. The dough is fermented to twice its size, and the fingers are dipped in powder to poke a hole in the middle without retracting or rebounding.
4. Divide the fermented cocoa dough into 3 portions;
5. Take a portion and roll it into a circle;
6. Spread mochi chips;
7. Spread honey beans and pork floss;
8. Roll into a triangle shape with the opening facing down, and the ends are also kneaded and sealed. Make sure that the bread dough can wrap all the fillings so that the fillings do not burst out.
9. Make the remaining two pieces of dough and place them on the baking sheet.
10. Fermented twice to double the size.
11. Sprinkle a thin layer of low-gluten flour and use a knife to gently cut the cut. If you like the obvious lines, you can also cut after the second serve.
12. Preheat the oven to 180 degrees, and bake at 180 degrees for 20 minutes.
13. Finished product.
14. Finished product.
