1. Prepare materials
2. Mochi: 70 grams of water-milled glutinous rice flour, 20 grams of corn starch, 120 grams of milk, 20 grams of white sugar,
3. Stir well
4. Peel and slice sweet potatoes
5. Mochi and sweet potatoes are steamed together
6. Steamed mochi is transparent and solid
7. Add 10 grams of butter and knead with gloves until fully absorbed
8. Kneaded mochi sealed for later use
9. Steamed sweet potatoes pressed into puree
10. Dough: 300 grams of high-gluten flour, 3 grams of yeast, 160 grams of milk
11. 150 grams of mashed sweet potatoes, 3 grams of salt, put in a bread machine and knead for 20 minutes
12. Add 15 grams of butter and knead the dough for 15 minutes
13. The kneaded dough is smooth
14. Sealed and fermented to 2 times larger
15. Press the exhaust and cut into small pieces, smooth and wake up for 10 minutes
16. Preparing candied nuts
17. Roll out the dough and spread mochi
18. Sprinkle with candied nuts, roll up tightly, pinch tightly and close
19. Put in the baking tray
20. Put it in the oven, put a plate of hot water underneath to assist fermentation to 1.5 times the size, take it out
21. Preheat the oven up and down at 180 degrees, sprinkle dry powder on the surface of the dough,
22. Make a few quick strokes with the blade,
23.
Put it in the oven and bake for 25 minutes. Cover the tin foil halfway.
"Guiyi Organic Pure Milk, Spend a Good Pastry Time Together"
Tips:1. Mochi is kneaded and needs to be sealed with plastic wrap to prevent drying.\n2. The milk in the dough can be increased or decreased by 10 grams, but the sweet potato will become softer with the kneading. Milk is not recommended. \n
