Taro Mashed Mochi Soft European Buns
1.
300g high-gluten flour and 7g yeast, mix well
2.
Pour 250g of liquid (either water or milk) in portions, and stir while pouring
3.
After stirring, put it into a fresh-keeping bag directly without kneading, squeeze out the excess air, seal it and put it in the refrigerator for more than 15 hours
4.
The medium-type dough produced in this way is a low-temperature fermentation method. The dough is slowly brewed at a low temperature and is more flexible and does not produce sour taste. It is also very suitable for office workers who do not have time to wait for the bread to slowly ferment. You can make the medium-type dough in advance and use it directly.
5.
Add 300g high-gluten flour, 30g milk powder, 8g red yeast rice powder, 40g powdered sugar, 3g salt (why add red yeast rice powder? In order to make red and beautiful bread, you can leave it if you don’t like it. Or use other fruit and vegetable powder to make the color you want)
6.
Because the size and weight of the eggs are different, the total wet liquid weighed together with the egg and water is 90g. Knead it into a smooth dough with a cook machine or hands.
7.
Knead the dough to form a thick film (use a small dough to check that it can be stretched, the hole in the middle is jagged), add 30g of butter softened at room temperature and continue to knead
8.
Knead until the dough is smooth and out of the film (butter is completely absorbed into the dough and it is a smooth non-stick basin, or it is best to stretch a small ball of dough with a glove film)
9.
Divide the dough into 6 portions
10.
Cover with plastic wrap and relax for 15 minutes
11.
60g glutinous rice flour➕15g corn starch➕30g sugar➕160g milk, stir until there are no particles
12.
In order to make the batter more delicate, you can sieve it again
13.
Cover the plastic wrap and poke a few small holes in the microwave on high heat for three minutes. Take it out and add 15g of butter while the butter is hot. Then poke the mochi.
14.
Knead until the butter is completely absorbed
15.
The mochi is also divided into 6 equal parts. Each part is sandwiched with plastic wrap and rolled into slices.
16.
Taro paste filling is a ready-made specific production method for reference? The taro paste made according to the taro mochi box can be fried in a pot to make it dry
17.
Roll the dough into a thick cake, spread a layer of taro mash, and roll it up with a layer of mochi
18.
Knead and close the mouth down and shape it into the baking tray
19.
Ferment
20.
Fermented to 2 times the size, dusting the bag
21.
The pattern of the cutting package can be cut out according to your own preferences. Be careful not to cut too deep~ It will reveal the stuffing
22.
Put it in a preheated 180 degree oven and bake for 10 minutes, cover with a layer of tin foil and bake for another 20 minutes
23.
I break it while it’s hot and it’s super soft, but I don’t think the mochi is a little bit short.
24.
According to my experience, when making Ou Bao, you must put the foot noodles and don't roll them too thin, otherwise the cross section is thin and not beautiful. In short, next time I make it, it will be better than this! But it's delicious, it has been wiped out~
25.
But the appearance is still good (boasting face) How about? What's your score for this appearance?
