Dragon Fruit Mochi Bread

Overview

This mochi filling is generously portioned, and it’s super enjoyable! The bread made with dragon fruit is super beautiful. I have two or three slices with a glass of warm milk for breakfast, and I am satisfied! This mochi filling is generously portioned, and it’s super enjoyable! The bread made with dragon fruit is super beautiful. I have two or three slices with a glass of warm milk for breakfast, and I am satisfied! Jiabao De E5200 oven, with a capacity of 52 liters, is just right for home use or good for private baking. It has dual NTC intelligent temperature control, M-type 8-tube heating, upper and lower independent temperature control, non-stick oil on four sides, easy and fast cleaning, built-in preheating function, 3-level controllable fermentation function, 3D hot air circulation, and food is heated more evenly.

Tags

Ingredients

Steps

  1. Put the milk and dragon fruit into the juicing cup and stir evenly, pour it into the mixing barrel of the chef's machine, and then add the bread ingredients except butter.

  2. Knead the dough until it forms a ball and add butter to the mixing bowl.

  3. Continue kneading until the membrane can be pulled out and reaches the expansion stage.

  4. Arrange the dough and put it into the mixing bucket to ferment.

  5. While the dough is fermenting, make the mochi. Mix the mochi ingredients except butter and steam them in a boiling pot for 10 minutes until the surface is solidified and there is no liquid.

  6. Take out the steamed mochi, let it cool down, add butter, and rub the butter into the mochi with your hands.

  7. After kneading completely, divide into two equal portions, cover with plastic wrap and set aside.

  8. Let the dough rise to 2 to 2.5 times in size. Dip your fingers in flour and poke holes until it doesn't collapse or spring back.

  9. Take out the dough to deflate, divide into two equal portions, roll into a ball and let rest for 15 minutes. Remember to cover with plastic wrap.

  10. Take a portion of the relaxed dough, flatten it with your hands, roll the dough into a rectangular shape with a rolling pin, and thin the bottom edge. Take a portion of mochi and continue to roll it into a rectangle smaller than the dough sheet.

  11. Spread the rolled out mochi slices on the dough, top with chopped almonds, pistachios and cranberries, then press lightly.

  12. Roll it up from top to bottom and pinch it tightly.

  13. Put it in the oven for secondary fermentation, turn on the fermentation function of Jiabaode oven, set the fermentation temperature to 35 degrees, and the time is about 30 minutes. Put a bowl of warm water on the bottom of the oven to increase the humidity.

  14. When the bread has doubled in size, take it out, sift a thin layer of high-gluten flour on the surface, and use a sharp blade to scrape the texture on the surface of the bread.

  15. Place in the middle and lower racks of the preheated oven, set the upper heat to 180 degrees and the lower heat to 175 degrees. Bake for about 25 minutes.

  16. Finished product picture.

  17. Finished product picture.

  18. Finished product picture.