Whole Wheat Matcha Mochi Soft European Buns

Overview

The ingredients are simple, I didn’t even weigh them, just knead the dough and it’s not dry or sticky. Anyone who knows how to knead dough can make it. It’s very easy to get started. If you’re interested, you can give it a try

Tags

• baking
• baking powder
• butter
• corn starch
• glutinous rice flour
• high gluten flour
• whole wheat flour
• yeast
• honey beans

Ingredients

Steps

1. 1 Except for the butter, put all the main ingredients in a bread barrel and knead the dough for one cycle, then add butter and knead for another cycle to expand the dough, and then ferment it for about two hours.

2. 2 Take it out to deflate, divide it into four equal parts and let it sit for about fifteen minutes. Filling: Mix glutinous rice flour, corn starch, matcha powdered sugar, and add water to thin it into yogurt. Steam it in a steamer for about 25 minutes. Take it out, add butter and knead it into a ball. Wrap it in equal portions with honey beans and set aside.

3. 3 After resting, press the dough into pieces, wrap the mochi and seal it, then arrange it for secondary fermentation for about forty minutes. Take it out and sprinkle it with flour.

4. 4 Preheat the oven to about 170 degrees for five minutes, bake for half an hour, and cover with tin foil while browning.

5. 5 No sugar is added, the honey beans are very sweet and have just the right texture.

6. 6 The color and taste of the finished product are good.

7. 7 It feels so satisfying to take a bite.