Cocoa Mochi Soft European

Overview

It seemed that I was sinking deeper and deeper into this pit. I worked hard to take good-looking pictures~ It was the first time I took the finished soft European to the garden to take pictures. Yesterday afternoon, in order to grab some sun-baked bread, I pretended to leave before it was cold. As a result, the bread was crumpled and deformed. Summing up the experience, I will bring cookies and the like to take pictures next time.

Tags

• baking
• old man
• breakfast
• whole grains
• butter
• chestnut rice flour
• dried cranberries
• egg
• pure milk
• red bean paste
• ripe walnuts
• sanxiang glutinous rice noodles
• soft european wheat flour
• valrhona cocoa powder
• white sugar
• yeast
• salt
• water

Ingredients

Steps

1. 1 Remove the salt and butter and put all the ingredients into the bread machine (using the post-salt and then oil method)

   

2. 2 Use chopsticks to mix the flour before starting the bread machine (this will make the bread machine cleaner)

   

3. 3 After one step add salt and butter and stir.

   

4. 4 Cut a small piece of the kneaded dough to pull out an unbreakable film, and arrange the dough for the first fermentation.

   

5. 5 Dip your finger in flour and poke holes in the fermented dough until it doesn't shrink or collapse.

   

6. 6 It’s fermentation time to make mochi. Mix the glutinous rice flour, chestnut flour, sugar, and milk into a granular form and steam it in a pressure cooker. Use a spatula to cut it and melt the butter on top (it is too hot now so you can’t knead it)

   

7. 7 Wear gloves when your hands are not hot, and rub the butter in (be sure to wear gloves or it will stick)

   

8. 8 The more you knead it, the more elastic it becomes and it doesn’t stick.

   

9. 9 Divide into 5 portions and roll into balls.

   

10. 10 Take a piece of cocoa dough and roll it into a shape of beef tongue.

    

11. 11 Roll out the mochi and place it on the cocoa dough sheet (I feel like my mochi is too thick)

    

12. 12 Spread a layer of bean paste and sprinkle with walnuts and dried cranberries.

    

13. 13 Roll into an olive shape. Make sure the roll is firm, otherwise the middle will be empty when you cut it.

    

14. 14 Place in baking pan for 2 fermentations.

    

15. 15 After fermentation, sift some high flour and score a few times with a razor blade.

    

16. 16 After preheating the oven, heat the middle layer up and down to 175 degrees for 23-25 minutes (time and temperature are for reference only) and cover with tin foil at the back.

    

17. 17 As soon as it comes out of the oven, place it in the sun and pat it.

    

18. 18 Cut it and taste it.

    

19. 19 Start posing as soon as it comes out of the oven.

    

20. 20 This unwrapped mochi will be as soft as overnight.

    

21. 21 The background is beautiful but the bread is wrinkled and ugly.

    

22. 22 Haha, I also photographed the industrious little bee.