【Coco Mochi Soft European】

Overview

Mochi soft oatmeal is very popular recently. People say it is delicious, soft and glutinous, and it made my heart flutter. I took advantage of the weekend to make a few and try them with my family. It tastes really good, it’s not difficult to make, and it looks great!

Tags

• baking
• little fresh
• afternoon tea
• students
• butter
• cocoa powder
• corn starch
• dried cranberries
• glutinous rice flour
• high gluten flour
• yeast
• fine sugar
• milk
• salt
• water

Ingredients

Steps

1. 1 Mix the mochi ingredients except butter into a paste, put it into a steamer, and steam over high heat for 30 minutes until it is completely solidified.

   

2. 2 Take out the steamed mochi dough, add 20 grams of butter when it cools to a lukewarm state, and knead it into a smooth mochi dough.

   

3. 3 Cover with plastic wrap and refrigerate until ready.

   

4. 4 Put the dough ingredients except butter into the bread machine, start a kneading program, and knead for 20 minutes.

   

5. 5 Add 25 grams of softened butter, start again, and knead for 20 minutes until the dough reaches the expansion stage.

   

6. 6 Use the fermentation program to let the dough double in size.

   

7. 7 Take out the cocoa dough and deflate it. Divide the mochi dough and cocoa dough into three equal parts, cover with plastic wrap and let rest for 10 minutes.

   

8. 8 Flatten the cocoa dough into an oval, place the mochi dough on top of the cocoa dough, press it into a slightly thin oval, and sprinkle with a little dried cranberries.

   

9. 9 Roll up the dough, pinch it tightly, place it on a baking sheet, and put it in the oven for secondary fermentation.

   

10. 10 Ferment until doubled in size, take out, sift high-gluten flour, and cut out lines with a blade.

    

11. 11 Preheat the oven to 180 degrees for 5 minutes, put it in the middle layer, and bake for 20 minutes. Once the aroma is overflowing, take it out of the oven. Cool and slice into pieces.