Cocoa Mochi Soft European

Overview

As for my favorite bread, it has to be Mochi Soft Ou. This bread has a rich texture and does not have all the messy additives in bakeries, but it can still be left soft for three days. It is completely soft, which is indeed very rare. The bread fillings are particularly rich, including mochi, hazelnut chocolate spread, honey red beans, dried blueberries, almonds, sesame, etc. After taking one bite, I feel super satisfied!

Tags

• baking
• afternoon tea
• students
• butter
• cocoa powder
• corn starch
• egg
• fillings
• high gluten flour
• sugar
• water-milled glutinous rice flour
• yeast
• milk
• salt

Ingredients

Steps

1. 1 Stir the water-milled glutinous rice flour and cornstarch slightly, add milk and stir evenly.

   

2. 2 Pour the stirred batter into the plate and steam over high heat for about 18 minutes.

   

3. 3 It can be used until there is no flowing liquid condensed on the surface.

   

4. 4 After the steamed mochi is not hot to your hands, add the softened butter and knead it with your hands until all the butter is absorbed. Wrap in plastic wrap and refrigerate until ready.

   

5. 5 Except for butter, put the other raw materials of the dough into the bread machine in the order of liquid in the bottom layer, flour in the middle layer, sugar, salt and yeast in the upper layer, and knead until a thick film can be drawn out.

   

6. 6 After adding butter and kneading to the expansion stage, the thinner film can be removed at this time. (No glove film required)

   

7. 7 Roll the dough into a ball and put it into a mixing bowl, seal it tightly with plastic wrap, and put it in the refrigerator to ferment for about 10 hours. I usually knead the dough at night and refrigerate it overnight.

   

8. 8 The next day, take out the fermented dough and it will have doubled in size. Warm it up a bit.

   

9. 9 Divide the fermented dough into 4 equal portions after pressing and deflating, roll into balls and rest for 15 minutes.

   

10. 10 Divide the mochi into 4 equal portions.

    

11. 11 Use a rolling pin to roll the dough and mochi into round shapes. Roll the mochi into a slightly smaller size than the dough.

    

12. 12 Spread the mochi flatly on the dough, spread hazelnut chocolate sauce on top, and sprinkle with honeyed red beans, dried cranberries, almonds, etc. you like.

    

13. 13 Shape the dough as you would for sugar triangles. Collect the upper part first, ending approximately at the center point.

    

14. 14 Then tighten both sides in the same way to form a triangle. The seal must be pinched tightly so that it will not explode after baking.

    

15. 15 Make all 4 pieces of dough one by one, place them one by one on the baking sheet, spray water on the surface, put them in the oven, seal and ferment, it will take about 20 minutes to ferment until 1.5-2 times in size.

    

16. 16 Take out the fermented dough, sprinkle it with flour and cut out the lines with a razor blade.

    

17. 17 Place in the preheated oven, middle rack, with upper and lower heat at 175°C, and bake for 20 minutes. Place the toasted bread on a rack to cool.

    

18. 18 After cutting it, there is a super rich filling.