How to make cocoa mochi soft European buns

Posted in Baking recipes

  • Coco Mochi Steps to make soft European buns: 1

    1

    Dough: 300g high-gluten flour, 9g fresh yeast, 2g salt, 1 egg, 35g fine sugar, 140g milk, 25g butter, 20g cocoa powder; Fillings: 100 grams of mochi pre-mixed powder, 30 grams of sugar, 100 grams of mixed nuts, 10 grams of sunflower oil, and 130 grams of milk.

  • Coco Mochi Steps to make soft European buns: 2

    2

    Pour the dough ingredients except butter into the bread machine and mix.

  • Coco Mochi Steps to make soft European buns: 3

    3

    Stir the dough until smooth, then add butter and continue stirring.

  • Steps to make cocoa mochi soft European buns: 4

    4

    Can pull out the film.

  • Coco Mochi Steps to make soft European buns: 5

    5

    Roll into a round shape, place in a large bowl and cover with plastic wrap to ferment.

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    6

    Fillings: 100 grams of mochi pre-mixed powder, 30 grams of sugar, 100 grams of mixed nuts, 10 grams of sunflower oil, and 130 grams of milk.

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    7

    While the dough is fermenting, prepare the mochi filling: Pour the fillings except fruit ingredients and oil into a large bowl.

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    Stir evenly, put into the steamer and steam for about 20 minutes.

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    When the dough becomes translucent, add oil and mix well while it is hot.

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    10

    Become a smooth dough, wrap it in plastic wrap and set aside.

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    The dough will double in size.

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    Divide the exhaust into three full circles, and divide the filling into three parts.

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    Deflate the dough and roll it out into an oval shape.

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    Put the rolled out mochi dough and top with fruit toppings.

  • How to make Cocoa Mochi Soft Buns: 15

    15

    Roll it into an oval shape from top to bottom and press it tightly to seal.

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    Put it into a baking tray, sprinkle with high-gluten flour, and cut out patterns with a blade for the second fermentation.

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    Secondly, until doubled in size, place in the oven, middle layer, and bake at 190 degrees for about 20 minutes.

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    Take out of the oven and let cool.

Tips

The liquid material in the dough needs to be increased or decreased according to the actual situation.
Fruits are optional.
Baking time and firepower need to be adjusted according to actual conditions.