【taiwan】black Sesame Soy Milk Mochi Buns

Name: 【taiwan】black Sesame Soy Milk Mochi Buns
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 215g Black Sesame Soy Milk; 45g (mochi filling) Sugar; 2g salt; 20g butter; 30g corn starch; 250g High fan; Some Honey Red Beans; 3g yeast; 105g Glutinous rice flour; 180g milk

by Black cat sheriff kitchen

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Q Soft mochi fillings, bread that will continue to be made after eating, plus the sweetness of red beans, Ruanou's shape is a pleasant surprise for both the appearance and the inside. "

【taiwan】black Sesame Soy Milk Mochi Buns

1. In the order of liquid first and powder, place salt and yeast powder diagonally, start a kneading program, knead to the expansion stage, add butter, continue to start a kneading program, and leave it at room temperature to ferment at about 28 degrees after completion.

【taiwan】black Sesame Soy Milk Mochi Buns recipe

2. When the dough is half-fermented, prepare the mochi filling, mix glutinous rice flour, corn starch, sugar and milk, pour it into a saucer, put it in a pot and steam for 5-6 minutes until the surface is solidified.

3. Take out the steamed mochi filling, add butter while it is hot, wear gloves and even mochi filling (it is sticky, it is recommended to wear disposable gloves).

4. Divide the buttery mochi into thirds.

5. The fermented dough is taken out and pressed to exhaust.

6. After taking a portion of the dough and rolling it out, the mochi is also rolled into the size of the dough and spread with red beans.

7. After shaping, close the bag and pinch it downwards, cut the bag with a knife, sprinkle a little high flour, and let it stand to ferment until it is 8 minutes full.

8. Preheat the oven at 180 degrees for 20 minutes.

Tips:
The filling of mochi can be added according to personal taste. This recipe can be made into 8 small mochi or 3-4 large ones. The bread with mochi is heavy, and the shape and size of the bread are up to you. habit. The fresh mochi tastes soft and waxy, and it tastes very good after cooling. The cutting knife gesture should be as fast as possible, the knife edge should be sharp, the shape of the cut bread will be better, but be careful not to cut the filling. Mochi filling is a bit sticky, it is more convenient to wear disposable gloves to operate and roll the meeting. Different brands of flour have different water absorption properties. Please increase or decrease the amount of liquid according to the wetness and softness of the dough. In addition, the oven temperature is different. Please also adjust the temperature and time according to the actual situation.