Cocoa Mochi Buns

Overview

The third recipe of mochi buns. The amount of liquid is still smaller than the formula on the packaging bag. Compared with the previous two formulas, this formula is characterized by a slightly larger proportion of egg liquid. I don’t know what effect this difference will have? I suddenly discovered that there was no sugar in the mochi bun recipes I collected online. Could it be that the mochi powder in those recipes had sugar pre-added? Based on the taste of the original mochi bun, and considering the tastes of the people around me, sugar must be added. So add sugar as appropriate. Because of the bitterness of the cocoa powder, I added 5 grams of sugar to the original mochi, hoping that the bitterness of the cocoa powder would not be too prominent. Only 5 grams of cocoa powder was added, and the color seemed dark enough. The dough of this recipe is still not as soft as the original, and it is very convenient to knead with your hands. After dividing into balls and baking, the expansion rate is still not high enough, and the situation is similar to that of cranberries. Cocoa flavor, elastic and crispy. . . . .

Tags

• baking
• breakfast
• students
• butter
• cocoa powder
• milk powder
• mochi bread flour
• whole eggs
• fine sugar
• water

Ingredients

Steps

1. 1 Ingredients: 100 grams of white shark mochi bread flour, 35 grams of water, 5 grams of milk powder, 34 grams of whole eggs, 20 grams of butter, 5 grams of cocoa powder, 25 grams of fine sugar

   

2. 2 Pour the ingredients except butter into a large bowl and stir evenly.

   

3. 3 Add softened butter,

   

4. 4 Stir into a smooth dough.

   

5. 5 Divide into 9 equal parts and roll into rounds. Place on baking sheet.

   

6. 6 Put in the oven, middle layer, heat at 180 degrees, lower heat at 160 degrees, bake for about 25 minutes.

   

7. 7 The surface becomes a crispy shell and is taken out of the oven. It tastes best when eaten hot.