Walnut Mochi Sandwich Soft European
1.
Mix 70 grams of glutinous rice flour and 20 grams of corn starch, then add 120 grams of milk and 30 grams of sugar to make a paste
2.
Put it on the steaming rack and steam for 20 minutes, until everything becomes transparent
3.
High-gluten flour 250g, sugar 30g, salt 2g, milk 110g, cocoa powder 15, egg 40g, yeast 4g, put it in a deep basin and knead it into a smooth dough
4.
Add 25g of butter, continue to knead until the film is formed, cover with a damp cloth and leave to ferment
5.
After the steamed mochi is allowed to cool, add butter, knead well, wrap in plastic wrap and set aside
6.
Divide the fermented cocoa dough and mochi into 3 portions, cover with plastic wrap and relax for 10 minutes
7.
Take a portion of cocoa dough and roll it into a rectangular shape
8.
The mochi was also hand-pulled into a similar size and spread on top of the cocoa dough, sprinkled with chopped walnuts and raisins (the walnuts were roasted in the oven beforehand, rubbed out the walnut coat, and rolled)
9.
Roll it up and pinch the bottom and both ends of the seal, and put it on the baking tray for two fermentations
10.
Sprinkle a layer of flour with a sieve when it is twice as large as the fermentation, and use a knife to make a few strokes on it (I didn't make it fast enough).
11.
Bake in the middle layer of the preheated oven at 170°C for 25 minutes
12.
Take out the baking tray and let the bread cool and airtight. I think it’s more delicious to eat while it’s hot
