Whole Wheat Mochi Soft European Buns

Whole Wheat Mochi Soft European Buns

by Maggie

4.7 (1)
Favorite

Difficulty

Easy

Time

30m

Serving

2

Soft bread with a bit of flexibility

Whole Wheat Mochi Soft European Buns

1. 1. Put all the main ingredients except butter in the bread bucket

Whole Wheat Mochi Soft European Buns recipe

2. 2. The bread machine selects the "kneading" program, and the adjustment time is 15 minutes

Whole Wheat Mochi Soft European Buns recipe

3. 3. After the program is over, add softened butter and knead the dough for 10 minutes

Whole Wheat Mochi Soft European Buns recipe

4. 4. After the program is over, check the state of the dough, and you can pull out a thick and elastic film.

Whole Wheat Mochi Soft European Buns recipe

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

Whole Wheat Mochi Soft European Buns recipe

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.

Whole Wheat Mochi Soft European Buns recipe

7. 7. After taking it out, cut it open and wrap it in butter to melt the butter

Whole Wheat Mochi Soft European Buns recipe

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

Whole Wheat Mochi Soft European Buns recipe

9. 9. Dry clean the cranberries and raisins and drain the water for later use

Whole Wheat Mochi Soft European Buns recipe

10. 10. Take out the dough after fermentation

Whole Wheat Mochi Soft European Buns recipe

11. 11. Divide into three equal parts, respectively spheronize and let stand to relax

Whole Wheat Mochi Soft European Buns recipe

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

Whole Wheat Mochi Soft European Buns recipe

13. 13. Take out the dough and roll it into a long tongue shape (the area of the dough is larger than the mochi)

Whole Wheat Mochi Soft European Buns recipe

14. 14. After turning it over, arrange the shape and put the mochi on the dough

Whole Wheat Mochi Soft European Buns recipe

15. 15.Add cranberries and raisins

Whole Wheat Mochi Soft European Buns recipe

16. 16. Roll from top to bottom

Whole Wheat Mochi Soft European Buns recipe

17. 17. Kneading and closing

Whole Wheat Mochi Soft European Buns recipe

18. 18. Put the three bread doughs face down into the baking tray lined with greased paper

Whole Wheat Mochi Soft European Buns recipe

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

Whole Wheat Mochi Soft European Buns recipe

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

Whole Wheat Mochi Soft European Buns recipe

21. 22. Put it in the middle of the oven, 190 degrees, 25 minutes

Whole Wheat Mochi Soft European Buns recipe

22. 22. Take it out immediately after roasting and place it on the drying rack to cool

Whole Wheat Mochi Soft European Buns recipe

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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