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How to make chocolate mochi soft European buns?

Ingredients?

280g high-gluten flour

18g cocoa powder

One egg

3g dry yeast

Salt 3g

Fine sugar 38g

Butter 25g

Water 110~130 (adjusted according to the water absorption of flour)

Mochi ingredients:

Glutinous rice flour 70g

Corn starch 20g

Milk powder 10g

Milk 130g

30g fine sugar

10g butter

How to make chocolate mochi soft European buns?

Add all the ingredients except butter. I used a chef's machine Knead until it forms a ball, add butter, and continue kneading to the expansion stage (the dough is very sticky, and the chef's machine also assists. In the end, you have to knead it out by yourself. This process requires specific hands and patience), and ferment at 28 degrees for 2 hours ( I put it in the oven and used the fermentation function to ferment it for 2 hours at a temperature of 26~28 degrees) How to make chocolate mochi soft European buns Step 1 During the fermentation time, you can prepare the mochi work. Stir all the mochi ingredients except butter. Evenly, pour into a shallower dish (it is best to use a ceramic dish to heat evenly). Spread a piece of plastic wrap on the mochi mixture. This can prevent the gouache from the steamer from flowing back to the mochi paste. Boil the water over high heat and turn it over. Steam over medium heat for 20 minutes, take out and add butter, mix quickly with chopsticks, be sure to cover it with plastic wrap and set aside. "When steaming the mochi, I chopped the nuts for the filling." Chocolate Mochi Soft European How to make the buns. After 22 hours, take out the fermented dough, drain out the air, divide it into 3 parts, cover with plastic wrap, and let it rise for 15 minutes. Step 3 of how to make chocolate mochi soft European buns

Wake up Once the dough is ready, divide the mochi into 3 equal parts, sprinkle with a little flour and roll out the dough and mochi separately. The mochi is slightly shorter and smaller than the dough. Step 4 of making chocolate mochi soft European buns

Put the mochi on the dough, add your favorite dried fruits and nuts, and slowly roll it up. Step 5 of making chocolate mochi soft European buns

Shape them all and place them on a baking sheet lined with baking paper. On the plate, ferment for the second time. I fermented it at room temperature of 20 degrees for 50 minutes. Sprinkle a small amount of flour on the dough that has doubled in volume after fermentation, scrape the pattern with a knife, and put it into the preheated dough. Heat the oven and bake at 180 degrees for 20 minutes. Step 6 of how to make Chocolate Mochi Soft European Buns

It’s baked, fragrant, crispy on the outside and soft on the inside. Step 7 of how to make Chocolate Mochi Soft European Buns

Take a look after cutting it. Step 8 of how to make Chocolate Mochi Soft European Buns?

Tip: Be sure to wrap the dough tightly when wrapping the dough. When fermenting the dough, cover it with a wet towel or plastic wrap to prevent it from drying out