Whole Wheat Cocoa Mochi Soft European Buns
1.
Prepare the required ingredients;
2.
Pour bread flour, whole wheat flour, cocoa powder, brown sugar, salt, and yeast into the cooking cup of the chef's machine, and mix the whole egg liquid with water;
3.
Start the cook machine to stir;
4.
Slowly pour the egg liquid and water into the cooking cup of the chef's machine, and start kneading;
5.
When the dough is kneaded until the gluten can stretch out a thick film, stop the machine;
6.
Add butter (20g) and continue to knead the dough;
7.
Knead to the expansion stage, that is, the dough can stretch out the film;
8.
Clean up the dough and place it in a warm place for the first fermentation;
9.
When the dough is fermented, make mochi filling, first mix glutinous rice flour, corn starch, milk, and white sugar;
10.
Stir evenly;
11.
Put it in the steamer and steam for 15 minutes, and the surface will be solidified;
12.
Take it out while it is hot and add butter (10g);
13.
When it is not hot, knead it into a ball for later use;
14.
When the dough grows to twice its size, the fingers will not shrink or collapse when dipped in the flour and the first fermentation will end;
15.
After taking out the dough and venting, divide it into 3 small doughs, and let them rest for 15-20 minutes after being rounded;
16.
Roll the loose dough into an oval shape;
17.
First take one third of the mochi filling and spread on the oval dough, then spread the dried cranberries on the mochi filling;
18.
Roll up and close
19.
Make the other two in turn and place them on the baking tray;
20.
Put the baking dish into the oven, add a box of hot water, and start the second fermentation;
21.
When the fermentation is 1.5 times larger, the second fermentation is over and the surface is brushed with water;
22.
Sift some dry flour on top;
23.
Use a blade to cut three knives on the bread diagonally, put it into the oven, 180 degrees for 30 minutes;
24.
Take it out and let it cool before eating.
Tips:
1. The water absorption of flour is different. Do not add water and egg liquid at one time, and be flexible according to your own flour and environment;
2. The performance of the oven is different, please adjust the time according to your own oven;
3. When spreading mochi filling on the dough, don't spread it all over, leave it around for easy closing.
