Cocoa Mochi Soft European

Overview

How to cook Cocoa Mochi Soft European at home

Tags

• baking
• butter
• cocoa powder
• corn starch
• egg
• glutinous rice flour
• high gluten flour
• white sugar
• yeast
• dry yeast
• honey beans
• milk
• salt
• water

Ingredients

Steps

1. 1 Pour the Polish ingredients into a bowl, mix well, cover with plastic wrap and refrigerate overnight.

   

2. 2 Take out the fermented Polish seeds the next day.

   

3. 3 Pour all the ingredients in the main dough except butter (including Polish seeds) into the bread machine and start the kneading process for about 28 minutes.

   

4. 4 After about ten minutes, add butter and continue kneading the dough.

   

5. 5 At the end of the kneading process, the dough reaches the fully expanded stage.

   

6. 6 Place in a basin and ferment at room temperature.

   

7. 7 Pour the mochi ingredients (except butter) into the plate, mix well, then put in a steamer and steam over high heat for ten minutes.

   

8. 8 After it cools down slightly, rub in the butter and set aside to cool.

   

9. 9 Fermented dough.

   

10. 10 Take out the fermented dough and let it rest for 5 minutes.

    

11. 11 Shape into long strips.

    

12. 12 Divide into four equal parts.

    

13. 13 Mochi is also quartered.

    

14. 14 Roll the cocoa dough into a rectangular shape.

    

15. 15 Make a few cuts on one end, as shown in the picture.

    

16. 16 Spread mochi on the unmarked end and add sweet beans.

    

17. 17 Roll up and place on baking sheet for secondary fermentation.

    

18. 18 Second risen dough.

    

19. 19 Preheat the oven to 170 degrees for 10 minutes in advance, place on a baking sheet and bake for 25 minutes, then take it out immediately.

    

20. 20 Finished product

    

21. 21 Finished product

    

22. 22 Finished product

    

23. 23 Finished product

    

24. 24 Finished product