Cocoa Mochi Soft European Buns

Overview

Soft European buns are very popular in recent times, especially mochi soft European buns. Unlike hard European buns, which are sugar-free and oil-free, they can contain sugar, oil, and eggs. It looks like a European bun, but is soft in texture. It contains soft and waxy mochi, sweet and sour cranberries, and crispy walnuts. It is more in line with the taste of Chinese people. It is a very, very delicious bread. I made this kind of bread twice a week, and you can imagine how delicious it is. The following quantities can make 4 loaves. I made two loaves, round and oval.

Tags

• baking
• breakfast
• bean paste filling
• butter
• cake flour for decoration
• cocoa powder
• corn starch
• dried cranberries
• egg
• high gluten flour
• high sugar tolerant yeast
• milk powder
• nutritious brown wheat flour
• unsalted butter
• walnut kernels
• warm water
• water-milled glutinous rice flour
• fine sugar
• salt
• water

Ingredients

Steps

1. 1 First make mochi dough, mix the milk powder with warm water, then add glutinous rice flour, corn starch and sugar, mix well, and sift once.

   

2. 2 Steam over water for about 15 minutes.

   

3. 3 While hot, add butter and knead evenly, wrap in plastic wrap and refrigerate until ready.

   

4. 4 Put water, eggs, sugar, salt, and cocoa powder into a bread bucket.

   

5. 5 Add yeast to the top of the flour and select the kneading program of the bread machine for 10 minutes.

   

6. 6 After the dough is kneaded, let it sit for 10 minutes before adding the softened butter.

   

7. 7 Select the kneading program for 15 minutes, then select the fermentation function, ferment for about 50 minutes, and the dough will double in size.

   

8. 8 Remove the fermented dough and deflate, divide into 4 equal parts, roll into balls, cover with plastic wrap and let rest for 15 minutes. The mochi dumplings are also divided into 4 equal portions.

   

9. 9 Roll the cocoa dough and mochi dough into a round shape. Roll the mochi dough a little smaller than the cocoa dough and place it on top of the cocoa dough.

   

10. 10 Put 35 grams of bean paste filling on top of the mochi dough, then add 10 grams each of dried cranberries and walnuts.

    

11. 11 Place the round seam side down on a non-stick baking sheet.

    

12. 12 Put the bread dough into the oven with a bowl of hot water and let it ferment for about 40 minutes. After fermentation, take out the bread dough and hot water, and preheat the oven to 175 degrees.

    

13. 13 Use a book's blade to cut holes in the fermented bread dough, then gently place the pattern props to be displayed on the bread dough, and then sift the low-gluten flour.

    

14. 14 Place in the preheated oven and bake for 25 minutes.

    

15. 15 Take out the baked bread to cool.

    

16. 16 It's full of fillings and delicious.