Matcha Mochi Soft European Buns

Overview

A hugely delicious European bun, it has a fresh green color, the soft and chewy texture of mochi, and a unique aroma after roasting the dried fruit. The refreshing taste of matcha is mixed with the Q sense of mochi, and the unique sweetness of the dried fruit. It is so delicious that you don’t want to miss it ~ This recipe is for 6 matcha mochi soft European buns.

Tags

• baking
• butter
• chengmian
• cranberry
• dried jujube slices
• glutinous rice flour
• high gluten flour
• high sugar tolerant yeast
• isuzu matcha powder
• liquid butter
• molasses-free red beans
• purified water
• raisins
• whole egg liquid
• whole wheat flour
• brown sugar powder
• fine sugar
• salt

Ingredients

Steps

1. 1 Mix the ingredients 300g high-gluten flour, 75g whole wheat flour, 85g whole egg liquid, 192ml purified water, 30g butter, 55g fine sugar, 5g salt, 4.5g high-sugar resistant yeast, and 10g Isuzu matcha powder until it becomes a glove film. As shown in the picture~

   

2. 2 Roll the kneaded dough into a ball, place it in a container, cover it with plastic wrap and ferment at room temperature until it doubles in size to 2 to 2.5 times.

   

3. 3 Put 166g of glutinous rice flour, 48g of clear noodles, 70g of fine sugar, 270ml of pure milk, and 24g of liquid butter into a container, stir evenly, and sift twice. Cover the sifted batter with plastic wrap and steam in water for 40 to 60 minutes. Is it done?

   

4. 4 Stir the steamed mochi slightly.

   

5. 5 Transfer the mochi to a cutting board and knead it into a smooth mochi dough, then divide it into six equal portions.

   

6. 6 After fermenting the dough, dip your fingers in some dry powder and insert into the dough until the surface does not shrink or collapse.

   

7. 7 Take out the fermented dough and transfer it to the cutting board, deflate it with bare hands and divide it into six equal parts.

   

8. 8 Roll the divided dough into a round shape, cover with plastic wrap and let rest for 20 minutes.

   

9. 9 Take out the relaxed dough and roll it into a rectangular shape. Similarly roll out the mochi dough into a rectangular shape. Mochi dough covers the surface of matcha dough, as shown in the picture~

   

10. 10 Sprinkle 5g brown sugar powder, 20g molasses-free red beans, 6.5g raisins, 6.5g cranberries, 6.5g dried jujube slices, and 5g brown sugar powder.

    

11. 11 Roll it up into an olive shape and place it in a non-stick baking pan.

    

12. 12 After shaping, ferment again, either in a fermentation box or in an oven.

    

13. 13 I choose oven fermentation, put the bread embryo into the oven with a bowl of hot water, and ferment the bread embryo until it doubles in size. Fermentation environment: temperature 38 degrees, humidity 75%.

    

14. 14 After fermenting the bread dough, preheat the oven to 170 degrees.

    

15. 15 Sift a thin layer of high-gluten flour on the surface and use a sharp knife to score the desired pattern.

    

16. 16 Place the bread base into a fully preheated oven for baking. Bake: 150 degrees, upper and lower heat, bake for about 23 to 30 minutes. Bake for ten minutes, covered with foil to avoid over-browning.

    

17. 17 Matcha Mochi Soft European Buns are out~

    

18. 18 Take a bite and leave the fragrance on your lips~

    

19. 19 It’s so happy to have a matcha mochi soft European bun on a sunny afternoon! Don’t miss out on the delicious food~