1. Use hot water to melt the confectioner's sugar, and then mix all the ingredients except the butter.
2. Steam in the steamer until it becomes completely transparent, pour it on greased paper, cool it a little bit, and put the butter directly on it.
3. Press with your hands until the glutinous rice ball has completely absorbed the butter. Then wrap it and put it in the refrigerator for later use
4. Prepare dough ingredients
5. In addition to the butter, put the matcha dough ingredients into the bread bucket in the order of liquid first, flour, yeast and salt. Start the imix program. The two programs can produce the glove film and knead the dough.
6. After kneading for 15 minutes, add butter
7. Put the kneaded dough in a large bowl and cover with plastic wrap. It can be fermented at room temperature or in the oven at 30 degrees, and fermented to double its size. Fingers stick with flour and insert it. If the hole does not shrink or rebound, it will be fermented.
8. The fermented dough is exhausted with a rolling pin, and then divided into 3 equal-sized doughs, rounded, covered with plastic wrap, and let stand for 15 minutes
9. Roll out the resting dough, and then spread a layer of mochi, bean paste, cranberry, and walnuts in turn
10. Then close the mouth, place it on the baking tray, sprinkle a thin layer of low-gluten flour, and use a knife to gently cut the cut along the lines. If you like the obvious lines, you can also serve it twice. Afterwards, cut the mouth, and then put it in the oven at 30 degrees, ferment to double the size. Preheat the oven, bake at 180 degrees for 20 minutes, and it is ready to eat.
Tips:1. Fermentation is done if the fingers are inserted in the first shot and the fingers do not retract or rebound. The second shot is twice as large, and the dough will be elastic when pressed.
It's fermented
2. Plastic surgery can be done according to your liking
3. Matcha powder can also be replaced with cocoa powder, and the filling can be added according to your preference
