Soft Glutinous Sweet Red Beans & Rou Fong Mochi Ruan Ou!
1.
Put all the bread ingredients in the basin except the butter;
2.
Put the butter in the dough after kneading to the expansion stage, then knead it to the complete stage, arrange the dough, cover it with plastic wrap and place it in a warm place for the first fermentation;
3.
Prepare mochi while waiting for the dough to rise. First, mix all the mochi ingredients and use a whisk to stir thoroughly;
4.
Sieved
5.
Put it in a microwaveable glass container and cover it with plastic wrap, leaving a seam on one side;
6.
Put it in the microwave for 3 minutes on high heat;
7.
After taking it out, stir it with a spatula, cover it with plastic wrap, and then high heat for 2 minutes;
8.
After the mochi is ready, take it out of the bowl, wrap it in plastic wrap, and put it in the refrigerator for later use;
9.
The dough is fermented to twice its original size at a time;
10.
Take it out of the basin and place it on the chopping board, press to exhaust;
11.
Divide it into six equal parts, and let the plastic wrap after rounding and proofing for 15 minutes;
12.
The cooled mochi is divided into six parts equally;
13.
Take a portion and roll it into an oval shape;
14.
After rolling all into an oval shape, use plastic wrap in the middle to prevent sticking, and cover the top with plastic wrap to prevent drying;
15.
Take a dough and roll it into an oval that is slightly larger than the mochi dough. Put a piece of mochi dough on top. To make meat floss mochi, apply a layer of sweet salad dressing on the surface of the mochi;
16.
Spread a layer of pork floss;
17.
Honey red bean mochi bread, spread a layer of honey red beans on the mochi;
18.
Then roll up from top to bottom;
19.
Pinch the mouth tightly;
20.
Sort it out a bit and form a spindle shape;
21.
Put the finished dough on the baking tray, put it in the oven, add a plate of hot water, and carry out the second fermentation;
22.
When the dough has been fermented to twice its original size, sift the flour on the surface of the dough and cut out patterns;
23.
Put it in a preheated 190 degree oven and bake for about 25 minutes.
Tips:
Windy sunny day:
1. Because the water absorption of purple rice flour is different from that of all-round flour and high-gluten flour, when you want to replace purple rice flour with other flours, the amount of liquid should be increased or decreased appropriately. The amount of liquid in this article is only suitable for purple rice flour;
2. The power of the microwave oven is also different, and the time of mochi microwave should be increased or decreased according to the actual situation;
3. Don't roll the mochi dough too thin like me, the finished bread is prone to layering;
4. The second fermentation in the oven can be taken out 5 minutes in advance for cutting, while preheating the oven;
5. Pork floss and honey red beans can be replaced with other fillings you like;
6. Do not cut too deep when cutting the bag because of the stuffing;
7. Each oven is different, the baking time and temperature should be fine-tuned according to the actual situation.
