Mochi Pumpkin Cheese Purple Sweet Potato Bread

Overview

How to cook Mochi Pumpkin Cheese Purple Sweet Potato Bread at home

Weigh 80 grams of glutinous rice flour in a bowl.
Cornstarch.
Add 20g corn starch to 80g glutinous rice flour.
Weigh 120ml of milk
Add 10g of sugar to the milk
Place the milk in the microwave and heat on high for 1 minute
Pour the hot milk into the glutinous rice and corn flour, stir evenly without any dry powder
Cover with plastic wrap and steam for 20 minutes
Use a bread machine to knead a purple sweet potato dough with 300 grams of high-gluten flour in advance, and ferment it for 50 minutes
Divide this dough into two parts (one part will be used for the other)
Divide one portion into 6 pieces of similar size and ferment for 15 minutes
While the dough is fermenting, make the "Pumpkin Cheese Mochi Filling". Take 7g of butter, put on disposable gloves 🧤 and knead the butter into the steamed glutinous rice flour
Divide the glutinous rice flour into 6 portions and roll them into the pumpkin cheese filling
Feel free to make it into an oval shape
Take the fermented purple sweet potato dough in the middle, roll it into an oval shape, and wrap it in "seed cake"
Close the mouth, make it into an oval, cut it a few times, put it in the refrigerator to ferment overnight, warm it up and ferment it for 20 minutes the next morning, then bake it at 170 degrees for 18 minutes
Baked and out of the oven
There is a sweet and glutinous "core" inside
And pumpkin cheese.
So delicious.
Breakfast.