1. Weigh all the materials first.
2. Put 180 grams of boiling water into the butterfly pea flower bowl. Note that it must be hot water. Only hot water can fully soak the color of butterfly pea flower. Soak for 10 minutes.
3. After ten minutes, pour out 120 grams of butterfly pea flower water and let it cool. (The value of water fluctuates, I suggest 110-120 up and down)
4. Put flour, eggs, salt, sugar, yeast, butterfly pea flower water in the bread bucket.
5. Put it into the cook machine or bread bucket to start collecting flour and knead the dough. Knead to the expansion stage. It is possible to stretch a larger thick film, but it will break if you pull it hard.
6. After kneading the dough to the expansion stage, add butter and continue kneading.
7. Perform the final kneading and knead out the glove mask. The cook machine takes about 15-20 minutes, and the bread machine takes longer.
8. After the film is taken out, put it into a clean larger container, cover with plastic wrap, and carry out the first fermentation. The fermentation time will vary due to weather, humidity, and environment. A conservative estimate is one hour.
9. While the dough is fermenting for the first time, we will make mochi at this time. Pour all the ingredients except butter in the mochi into a bowl and mix well.
10. Cover the mochi bowl with plastic wrap and put it in the steamer, and steam for 20 minutes on high heat.
11. The steamed mochi is digged out with a silicone knife while it is hot. The steamed mochi is hard at this time. Now we put the butter on and knead the butter until it is absorbed. The kneaded mochi balls have a soft and waxy texture.
12. The purpose of putting oil afterwards is to prevent hand sticking. At this time, the kneaded mochi balls are very obedient. They are divided into three parts and covered with plastic wrap for later use.
13. When the dough has doubled in size, the first fermentation is over, and the fingers are soaked in flour without shrinking.
14. Flatten the dough, divide it into three evenly after venting, cover with plastic wrap and relax for 20 minutes.
15. After the relaxation is over, roll the blue dough into an oval shape, spread the mochi evenly, and then spread the flat bean paste on the mochi.
16. Sprinkle honey beans, nuts, etc., what to put. Pull down firmly with your fingers on the bottom edge.
17. Slowly roll up the dough along the top, and seal the two ends tightly.
18. After making three, carry out a second fermentation. If the sun is good, it is quick to spray with water, cover with plastic wrap and put it in the sun, or put it directly into the baking pan under the oven and put hot water. Ferment to double the size.
19. After the second shot is over, sprinkle high powder with a few strokes. (Appearance is not important, we look at the connotation) 180 degrees for 25 minutes. After baking, let it cool and store in a sealed container.
Tips:1: There is no lower limit for the red bean paste you make at home, so you can put it as you like.
2: I don't like sweets, because I use commercially available bean paste, so the amount of bean paste is what I can accept. Dear friends, increase or decrease the amount according to your preference.
