Whole Wheat Soft Mochi
1.
In addition to adding all the butter in the main ingredient, I also added a little espresso. It’s OK if you don’t add it.
2.
Knead it into a rough dough first, in fact, it is recommended to use a mixer or a dough mixer, because the dough is very wet
3.
Then add the butter and continue to stir
4.
Knead it into a smooth dough, which can roughly pull out the hand mask, but it is not very thin and thin like the toast hand mask
5.
This hand mask is a bit thick and breaks easily. The edge is not smooth after it is broken, and it is a bit jagged. This level is OK
6.
Let it ferment, I usually leave it outside for an hour, and then put it in the refrigerator overnight
7.
All right! I announced that it was the next day and I started making mochi! The ingredients in the ingredients are all mixed, and the milk and yogurt can be all milk or yogurt.
8.
Steam in a pot on cold water for 15 minutes
9.
The dough is ready, it won't collapse or shrink when you poke it, there is no response
10.
Take it out and knead it, ventilate, divide into two doughs, cover with plastic wrap and continue to relax for 20 minutes
11.
After the mochi is steamed, you can put it on the table and let it cool, knead it a few more times, roll the bread dough into a tongue shape, and stretch the mochi on the table, then spread it on the dough, and drag it around.
12.
Sprinkle with honey beans and nuts
13.
Roll it up and seal it while curling it up, and finally seal the bottom
14.
Two big bugs, continue to send two, I put it on the oven and gently spread the plastic wrap
15.
It’s done, I set the fermentation mode in the oven, and it’s ready in 40 minutes
16.
Sprinkle flour, cut out the pattern, and oven 180 degrees for about 20 minutes, it’s fine
Tips:
1. The inset can be as you like, but don’t stuff too much. When you cut the pattern at the end, lightly, don’t show the stuffing.
2. The dough is sticky at first, just knead and knead it. It's ok to replace the cocoa powder with matcha powder. I wish everyone a good appetite.
