How to make rice cooker version of matcha mochi buns

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  1.Mochi filling: three spoons of glutinous rice flour, one spoon of cornstarch, sugar One spoon, eight spoons of milk, stir until there are no particles, steam for fifteen minutes, take out and cover with a damp cloth and let cool.When it is not hot, add butter and knead well.If you don’t have butter, you can also use lard instead.I used lard

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  2.Dough: ten spoons of high-gluten flour (use all ingredients One spoonful) Two spoons of matcha powder, one spoon of sugar, half a spoon of yeast, an appropriate amount of milk, enough to knead it into a dough.After kneading the dough, add a little butter and continue kneading until the dough is not sticky and malleable, then cover it.Let the cling film rise in the sun for two hours.Because it is made in a rice cooker, it must be proofed well

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  3.Ingredients: honey beans and raisins.Divide the risen dough into small portions, knead and deflate, dip in cornstarch and roll into a cake, spread with mochi filling and spread on top.Roll up the honey beans, raisins, and powdered sugar, seal it, and put it in a rice cooker to rise for 45 minutes

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  4.After 45 minutes, let it rise twice in size

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  5.Take it out and sprinkle with cornstarch

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  6.Use a sharp knife to score the pattern, and then put it into the pot.Line the bottom of the pot with oil paper, otherwise it will stick to the pot.Press the cooking button, wait for 20 minutes after tripping, and then press the cook button again.Press the rice button and wait for five minutes after tripping.

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  7.This This is the finished product, it doesn’t look very good but it tastes good.Friends who don’t have an oven can try it

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  8.My son can’t help but want to try it