You Think I Am Pineapple Bun, But I Am Mochi Bread
1.
Prepare the ingredients for the mochi part:
Cut the butter into small pieces and chop the dried cranberries.
2.
Pour purified water, eggs, sugar, butter, and dried cranberries into the bucket of the bread machine in sequence.
Pour mochi bread flour, if you can't make a bag at a time, you can reduce the amount of materials required in proportion. Start the dough mixing program for the bread machine, and mix it evenly for about seven or eight minutes.
3.
Put the evenly mixed mochi dough into the refrigerator for half an hour.
4.
To prepare the ingredients needed for the noodles, the amount of the ingredients is the amount of the mochi for the noodles. I actually plan to halve all of it. Half of the noodles and half are the same as the mochi itself. Cut the butter into small pieces, and mix the powdered sugar and granulated sugar evenly.
5.
Pour sugar, butter, and flour into the bucket of the bread machine in turn, and knead the dough for about five minutes.
6.
Take out the well-mixed dough pellets from the bread machine and knead them into dough by hand. The hand feel is a bit crispy, not very smooth, but it is also very delicate.
7.
Take out the mochi dough from the refrigerator, divide it into small doughs of about 30g, roll out the 30g dough, wrap the mochi dough, and close down.
8.
Line the baking sheet with greased paper, and make the space between the dough larger. Preheat the oven, heat up to 190 degrees, lower heat to 160 degrees, middle level, about 40 minutes.
9.
During the baking process, the mochi bread swells quickly, and the surface of the meringue is golden, exuding a strong mochi fragrance from the inside out, plus the scent of dried cranberries. Mixed together, the sweet and sour is just right.
Tips:
Before cutting the butter into small pieces, soften it at room temperature for half an hour. Press it down with your fingers to dent it a little bit.
