• Bean Paste Mochi How to make soft European bread: 1

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    Dough: 204g high-gluten flour, 6g fresh yeast, 30g fine sugar, 2g salt, 22g egg liquid, 104g milk, 22g butter; filling: mochi 100 grams of premixed powder, 133 grams of milk, 33 grams of sugar, 11 grams of butter, and 140 grams of bean paste filling.

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    Put all the dough ingredients except butter into the bread machine and stir until a smooth film can be pulled out.

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    Add butter and continue stirring.

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    The glove film can be pulled off.

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    Roll the dough into a round ball, cover it with plastic wrap, and leave it in a warm place to ferment.

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    Fillings: 100 grams of mochi pre-mixed powder, 133 grams of milk, 33 grams of sugar, 11 grams of butter, and 140 grams of bean paste filling.

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    Pour milk, mochi powder and sugar into a large bowl.

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    Mix evenly, cover with plastic wrap and steam over high heat for 20 minutes.

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    Let it cool for a while until it is no longer hot, then add butter.

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    Knead until all butter is absorbed, cover with plastic wrap and set aside.

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    Let the dough ferment until doubled in size.

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    Take out the exhaust and divide it into 2 parts, roll into a ball, cover with plastic wrap and let rest for 15 minutes.

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    Take a piece of dough and press it flat and turn it over.

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    Take a piece of mochi and roll it into a smaller size and place it on the dough.

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    Spread another layer of bean paste and roll it up. Pinch tightly, place on baking sheet, cover with plastic wrap and ferment until doubled in size.

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    Sprinkle a little dry flour on the surface of the fermented bread and cut it.

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    Place in a preheated 180-degree oven on the middle layer and bake for about 20 minutes with upper and lower heat.

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    The surface is golden and comes out of the oven.

Tips

The bread tastes best when it is baked and left to warm before eating.
Baking time and firepower need to be adjusted according to actual conditions.