Cocoa Mochi Soft European
Overview
Coco Mochi Soft Ou is a very delicious cocoa bread. The cocoa is slightly bitter and rich, and the mochi is soft and glutinous. It is filled with walnuts, cranberries, cashews and other dried fruits. You can really eat the whole thing in one sitting.
Tags
Ingredients
Steps
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Prepare materials
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Make mochi. First use hot water to dissolve the fine sugar, then mix all the ingredients except butter
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Steam in a steamer until it becomes completely transparent, pour it onto oil paper, cool it slightly and put the butter directly on it,
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Press with your hands until the glutinous rice ball completely absorbs the butter. Then wrap it and store it in the refrigerator for later use
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Except for butter, put the cocoa dough ingredients into the bread barrel in the order of liquid first, then powder, and finally yeast and salt
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Start the imix program. After two programs, you can take out the glove film and knead the dough. After kneading the dough for 15 minutes, add butter
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Put the kneaded dough into a large bowl, cover it with plastic wrap, and let it ferment at room temperature or in the oven at 30 degrees until it doubles in size. Stick your finger with flour and insert it into it. If the hole does not shrink or rebound, it means it is fermented
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Use a rolling pin to deflate the fermented dough, then divide it into 3 equal-sized doughs, roll them into balls, cover them with plastic wrap, and let them rest for 15 minutes
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Roll out the rested dough and spread it with a layer of mochi, bean paste, cranberries and walnuts
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Then close the edges, place them on a baking sheet, sprinkle a thin layer of low-gluten flour, and use a knife to gently cut along the lines. If you like it with obvious lines, you can also cut it after the second rise, then put it in the oven at 30 degrees and ferment until it doubles in size. Once fermented, preheat the oven and bake at 180 degrees for 20 minutes. It is ready to eat
