Cocoa Mochi Soft European

Overview

Soft European bread retains the low-sugar, low-oil, natural and healthy essence of European baked bread. At the same time, it also adjusts the formula according to the unique dietary preferences of Asian people to give the bread a soft and moist taste. Mochi is the glutinous rice food we often refer to. It is soft and sticky. It is a loanword transliterated from Japanese into Taiwanese. Combining the two together, the outside is crispy and the inside is tender; in addition, the brown color of the cocoa dough contrasts sharply with the white color of the mochi, and the texture is soft and chewy. This is a soft European dish that people like, and it is rich in nutrients and comprehensive because of the use of whole wheat. The small shape after being cut into chunks is really cute.

Tags

• baking
• children
• afternoon tea
• butter
• cocoa powder
• corn starch
• dried red grapes
• egg liquid
• glutinous rice flour
• red bean paste
• white sugar
• whole wheat bread flour
• yeast
• milk
• salt
• water

Ingredients

Steps

1. 1 Cocoa dough ingredients are ready

   

2. 2 First put water, egg liquid, salt, and sugar into a basin, then pour in flour, cocoa powder, and yeast

   

3. 3 When the dough is kneaded with a chef's machine until smooth, add softened butter and continue kneading

   

4. 4 It’s enough if the dough can pull out such a thin film. If you like a rougher texture, just knead the dough until it is moist. No need to pull out the film

   

5. 5 Make the dough into a round shape, put it into a bowl, cover it with plastic wrap and carry out basic fermentation in a warm and humid place

   

6. 6 Mochi ingredients are ready

   

7. 7 Put all the ingredients except butter into a steamer and mix evenly

   

8. 8 Steam for about 30 minutes. After steaming, cover and let cool

   

9. 9 Take out the mochi dough, place it on a kneading mat, add butter and knead together

   

10. 10 Knead the mochi dough until smooth and moist, put it in a bowl first, cover with plastic wrap and set aside

    

11. 11 When the cocoa dough has fermented to twice its original size, dip your finger in flour and poke holes on the top of the dough. If it does not collapse or shrink, the fermentation is successful

    

12. 12 Take out the dough, weigh it after deflating, divide into three equal parts, roll into balls, and let rest for 10 minutes

    

13. 13 Roll the mochi dough into a rectangular piece about 3 mm thick, then divide it into three equal parts with a spatula

    

14. 14 Take a piece of cocoa dough and roll it into an oval, about the same size as the mochi slices

    

15. 15 Place a mochi piece on the cocoa dough piece and arrange it slightly with your hands

    

16. 16 Then evenly spread the red bean paste filling and dried red raisins

    

17. 17 Roll into a roll, seal and roll tightly

    

18. 18 Process the other two in turn, place them seal-side down on a non-stick baking sheet, and carry out secondary fermentation in a warm and humid place

    

19. 19 When the dough has doubled in size, sift a layer of flour on the surface

    

20. 20 Put it into the middle rack of the preheated oven, 180 degrees, heat up and down, about 20 minutes

    

21. 21 After taking it out of the oven, move it to a drying rack, cool it and store it in a bag

    

22. 22 Cut into pieces and eat

    

23. 23 Can be used as breakfast

    

24. 24 Let’s try it together, it’s really delicious