Cocoa Mochi Soft European

Overview

It’s the weekend, and I suddenly want to eat mochi pudding. The glutinous ones are delicious. I also have cocoa powder at home, so I added a little. I used one and a half times the amount of mochi in the original recipe, and the soft pudding made is even more delicious.

Tags

• baking
• afternoon tea
• students
• butter
• chopped ripe walnuts
• cocoa powder
• corn starch
• egg
• raisins
• sugar
• water-milled glutinous rice flour
• xinliang bread flour
• yeast
• milk
• salt
• water

Ingredients

Steps

1. 1 Put all the ingredients in the main ingredient, except butter, into the mixing bowl of a chef's machine;

   

2. 2 Turn on the mixer at level 1, mix the ingredients into a dough, and hang it on the mixing hook for about 1 minute;

   

3. 3 Turn the mixer to level 2 for about 1 minute to mix the dough, then level 3 for 2 minutes. At this time, just one piece of dough can pull out a large piece of film;

   

4. 4 Put in the butter, turn the mixer to 1st gear, and mix the butter and dough for about 2 minutes. If there are no lumps of butter on the walls of the mixing bowl, change to 2nd gear, mix for 3 minutes, then 3rd gear for 10 minutes;

   

5. 5 At this time, the dough already has a relatively thin glove film;

   

6. 6 Take out the dough, because the flexibility of the dough is not good, so I dropped it for another 3 minutes, and the film will become smoother;

   

7. 7 Put the dough into the mixing bowl, cover with plastic wrap and ferment;

   

8. 8 Now to make mochi, put all the accessories into the basin;

   

9. 9 Stir with hands to form a paste;

   

10. 10 Put it into a pot and steam it over high heat for about 20 minutes. To judge whether it is cooked or not, you can poke the mochi with chopsticks. If no cornstarch comes out, take it out and let it cool slightly. Add butter and knead it evenly until all the butter is absorbed. Set aside;

    

11. 11 Once the dough has risen, just poke it into the dough with your fingers and make sure it doesn't shrink or collapse, otherwise the bread will become sour due to excessive fermentation;

    

12. 12 Take out the dough, divide it into six parts, roll into balls, cover with plastic wrap and rest for 20 minutes;

    

13. 13 Divide the mochi into 6 equal portions;

    

14. 14 Roll out the small dough;

    

15. 15 Spread mochi on it;

    

16. 16 Evenly put the raisins and walnut kernels, and press them lightly with your hands;

    

17. 17 Roll it up from top to bottom and tighten the mouth;

    

18. 18 Put into baking pan;

    

19. 19 Put it in the oven for secondary fermentation. Put a bowl of hot water at about 60 degrees in the oven to create steam in the oven to prevent the bread from drying out. Ferment the bread until it doubles in size. Take it out and sift flour on the surface;

    

20. 20 Cut out the pattern you like;

    

21. 21 Place in an oven preheated to 180 degrees and bake for 20 minutes;

    

22. 22 Out of the oven. If you can't finish it, seal it in a plastic bag and freeze it. I have a lot of mochi, and a little bit bleeds out on the edge. That's okay, it doesn't affect the taste.