Ingredients Purple Sweet Potato Mochi Soft European Buns
Overview
The slightly sweet purple sweet potato filling is wrapped in soft and glutinous mochi, and there is a lot to eat in one bite! If you like nuts, you can also wrap some toasted walnuts and sweet and sour cranberries! The sweet and sour walnut flavor is not greasy at all! Two plastic surgery methods, you can get the plastic surgery you like! The closing must be tight! Cutting is a technical job, just cut it into the stripes you like! The finished product is 6 pieces, if you like a larger one, you can shape it into 4 pieces!
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Ingredients
Steps
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Prepare materials. Put the bread ingredients into the dough bucket, place the salt and sugar separately, and keep the yeast out of contact with the salt and sugar. Purple sweet potatoes are steamed in advance.
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Add ice packs to control surface temperature. Turn on the first speed and mix until there is no dry flour. Turn to the fourth speed and mix until the dough is slightly smooth and can pull out a rough film. Add butter, turn to speed 1 and beat until the butter is combined with the dough, then turn to speed 4 and beat until it expands.
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Take out the beaten dough and fold it into a round shape. Cut a piece and slowly pull it apart until a transparent and slightly strong film emerges.
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Roll into a round shape and place in a fermentation box, ferment at 27-28 degrees until doubled in size.
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During the fermentation period, prepare the mochi ingredients. In addition to butter, mix glutinous rice flour, fine sugar, corn starch, and milk and beat evenly (it is recommended to filter it once), cover with plastic wrap and punch holes, then boil the water and steam for 15-20 minutes.
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During the steaming process, press the cooked purple sweet potato into a puree, add fine sugar and butter, and stir-fry over low heat in a non-stick pan until the ingredients are evenly mixed and the spatula is non-stick.
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Divide into 32g pieces and roll into balls.
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Steam the solidified mochi, take it out and add butter while it is still hot, mix well until the butter is completely absorbed.
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Divide into about 40 grams each, lightly dip in some cooked glutinous rice flour to prevent sticking, and form into a ball.
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After it has fermented well, dip your finger in the powder and poke holes in it, and it will not shrink or collapse immediately. Take out and press to exhaust.
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Divide into 6 equal portions, roll into round balls and cover with plastic wrap to rest for 15 minutes.
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Take one and roll it out into a rectangular shape, turn it over and put on the mochi that has been pulled into a similar shape, add mashed purple sweet potato, chopped cooked walnuts and cranberries.
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Roll it up from top to bottom, press the bottom edge thin, and pinch the ends tightly. You can pinch the two ends directly and arrange them into a rectangular shape.
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Or you can roll it out into a round shape, turn it over, put the mochi wrapped in purple sweet potato puree, and flatten it slightly.
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Fold and pinch it into a triangle, and the edges must be pinched tightly.
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After shaping, place on baking sheet. Put it in the oven for fermentation and ferment at 35 degrees for about 40 minutes. It will 1.5-2 times in size. Press the surface gently and it will rebound slowly.
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Take out and preheat the oven to 190 degrees. Sprinkle a thin layer of high-quality flour, and cut quickly, accurately, and hard, trying to break the skin without revealing the filling.
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Place in the lower middle rack of the preheated oven and bake at 175 degrees for 25 minutes. When satisfied with the coloring, cover it with tin foil.
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After baking, take it out to cool down and then seal and package it.
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Finished product.
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Finished product.
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Finished product.
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Finished product.
