Mochi Cocoa Soft European

Overview

A very delicious bread with a soft mochi filling. You can really eat the whole thing in one sitting!

Cocoa bread ingredients
Mochi sandwich ingredients
Mix the dough ingredients except butter and salt and knead evenly into a smooth dough
Add butter and knead until expanded.
Flatten the dough and fold it up, down, left and right several times until smooth, and ferment until doubled in size.
While fermenting, make mochi. Mix the flour and milk until it becomes a flowing paste
Put it in a steamer and steam it for about 30 minutes, until there is no liquid condensation on the surface.
Take out the container and let it cool down, add the butter and knead it all until it is absorbed. Cover with plastic wrap and refrigerate until ready to use.
Sprinkle dry flour on the countertop and divide the fermented dough into three parts. Take out the mochi and divide it into three equal parts and rest for 10 minutes
Roll out the dough, use chestnut rice flour or dry flour to roll out the mochi or pull it apart, and spread it evenly on the dough. Sprinkle with raisins and chopped walnuts.
Roll it up to tighten it, roll it into a round shape, shape it into your favorite shape, and ferment it twice in size
Dust the surface with dry powder and use a razor blade to cut out the desired texture.
Put it in the oven that has been heated in advance, set the quick heat setting to 190 degrees for 20 minutes (adjust the temperature and time according to your own oven)