1. 1. Put all the main ingredients except butter in the bread bucket
2. 2. The bread machine selects the "kneading" program, and the adjustment time is 15 minutes
3. 3. After the program is over, add softened butter and knead the dough for 10 minutes
4. 4. After the program is over, check the state of the dough, and you can pull out a thick and elastic film.
5. 5. Put the dough in the container and send it to the fermentation tank for the first fermentation, 32 degrees, 85% humidity, about 60 minutes
6. 6. At this time, we are ready to make mochi, mix all the ingredients in mochi except butter, and steam it on the pot.
7. 7. After taking it out, cut it open and wrap it in butter to melt the butter
8. 8. When the mochi is cooled to the remaining temperature, put on disposable gloves and knead the mochi until it is smooth and elastic, and put it in the fresh-keeping bag and seal it for later use
9. 9. Dry clean the cranberries and raisins and drain the water for later use
10. 10. Take out the dough after fermentation
11. 11. Divide into three equal parts, respectively spheronize and let stand to relax
12. 12. Divide the mochi into three equal parts, put a small amount of high powder on the kneading mat and rolling pin, and shape the mochi for 10 minutes
13. 13. Take out the dough and roll it into a long tongue shape (the area of the dough is larger than the mochi)
14. 14. After turning it over, arrange the shape and put the mochi on the dough
15. 15.Add cranberries and raisins
16. 16. Roll from top to bottom
17. 17. Kneading and closing
18. 18. Put the three bread doughs face down into the baking tray lined with greased paper
19. 19. Put it into the fermentation tank for the second fermentation, 35 degrees, humidity 85%, fermentation for about 30 minutes to 2 times the size
20. 21. Move the bread embryos into a large baking tray, sprinkle high flour on the bread embryos, and use a cutting knife to draw lines on the bread embryos
21. 22. Put it in the middle of the oven, 190 degrees, 25 minutes
22. 22. Take it out immediately after roasting and place it on the drying rack to cool
Tips:1. The dough of this formula is relatively soft, please reserve a little water instead of adding it all at once
2. Low flour and whole wheat flour make the taste of bread soft
3. You don’t need to use up the mochi. The noodles should be rolled larger than the mochi, so don’t roll the mochi into too big chunks.
4. Other fillings can be used, such as walnuts + red dates
5. The kneading time should be determined according to the performance of the bread machine and the state of the dough, not blindly following
6. The fermentation time should be adjusted according to the fermentation state of the dough
7. The baking time and temperature are for reference only, and should be adjusted according to the oven performance and baking habits
Bread machine: Dongling 6D (BM1352B-3C)
Fermentation tank: Cass CF6000
Oven: CO-750A
High flour: Queen hard red Low flour: Queen soft white whole wheat flour: Xinliang
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