How to make bean paste mochi and dragon fruit bread

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  1. Good job, good looks!

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  2. Cut the butter into two parts and soften at room temperature.Cut the dragon fruit into pieces, squeeze the juice and sift to get 80 grams of juice.

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  3.Put all the bread ingredients except butter into the cooking machine, set to the first gear Change to 3rd gear after five minutes.During the 10-minute break, put butter in gear 1 again.After a few minutes, change to 3rd gear.After two rounds, the membrane will usually come out.

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  4. Mix the other mochi ingredients except butter and stir well, then steam over high heat for 20 minutes

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  5. Stir once during steaming.

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  6.Punch the dough and let it rise in a warm place until it doubles in size.I am Put it in the oven without turning it on, put two bowls of hot water in it.Change the hot water once during this period.It was posted in about an hour this day.

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  7. When the dough is fermented, the mochi is steamed, add butter and knead evenly.I first use chopsticks to roughly mix it and then wear gloves to grasp it evenly.

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  8. Divide the mochi and bean paste filling into six portions.

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  9.Take a mochi, roll it into a ball, flatten it and roll it into a disc, or use Just flatten it with your hands.Put bean paste filling in the middle.

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  10.Wrap them one after another like buns.Cover with plastic wrap throughout the process to prevent it from drying out.

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  11. After the dough has risen and deflated, divide it into six portions.

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  12. After making a round shape, cover with plastic wrap and let it rest for 15-20 minutes

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  13. Roll the risen dough into a round piece and wrap it with mochi bean paste filling.

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  14. Wrap it up like a sugar triangle and put it on the baking sheet with the mouth facing down.

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  15.Put it into the oven to ferment again for about 35 minutes, take it out, and preheat the oven to 170 degree, sift a layer of flour into the dough and cut it.

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  16. Place in the oven and lower to 160 degrees and bake for 30 minutes.

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  17. To prevent over-coloring, bake for ten minutes and then cover with tin foil.

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  18.Perfect breakfast!