Cocoa Mochi Filled Soft European
Overview
Soft bread is very popular online recently, so I’ll give it a try. The mellow cocoa bread, the sticky glutinousness of the mochi, and the sweet and sour raisins melt into your mouth. What does it feel like? You'll fall in love with it once you try it, it's really worth a try!
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Ingredients
Steps
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Put the bread part into the bread barrel in the order of water, egg liquid, salt, sugar, flour, whole wheat flour, cocoa powder, and yeast, and knead for 10 minutes to form a dough,
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Soften the butter at room temperature, put it into the bread machine, and knead the dough for 30 minutes,
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Let it rise at room temperature until it doubles in size.
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Divide the cocoa dough into three equal parts, deflate and roll into balls. Relax for 20 minutes,
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Stir together mochi bread flour, milk, and sugar,
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Add room temperature softened butter and stir evenly,
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Divide into three parts. The mochi is relatively sticky, so you can use your hands to apply butter
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Soak the raisins in warm water until soft, discard the water and set aside,
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Take the cocoa dough and roll it into an oval shape,
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Take a piece of mochi dough and place it on the cocoa dough, roll it into a slightly smaller oval shape,
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Sprinkle with raisins and roll up from top to bottom,
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The bottom is closed and pinched tightly,
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Shape it into the shape you like and place it on the baking sheet. If the baking sheet is not non-stick, you need to line it with parchment paper.
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Second hair to double the original size,
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Sift an appropriate amount of high powder on the surface
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Wait for a while, the surface will be slightly dry, then use a knife to cut out the opening you like,
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Preheat the oven, upper and lower heat, 180 degrees, middle rack, bake for 20 minutes.
