Cocoa Mochi Soft European Bread First Release

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

Pour the dough ingredients, except for the butter, into the bread machine to mix.

After the dough is mixed until smooth, add the butter and continue mixing.

Can pull out a thin film.

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

Filling: 100g of pre-mixed mochi powder, 30g of sugar, 100g of mixed nuts, 10g of sunflower seed oil, 130g of milk.

While the dough is fermenting, prepare the mochi filling: pour the filling, except for the dried fruits and oil, into a large bowl.

Stir well, put it into a steamer, and steam for about 20 minutes.

When the dough becomes semi-transparent, add oil and mix it evenly while it's still hot.

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

The dough has doubled in size.

Divide the dough into three equal round pieces, and also divide the filling into three parts.

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

Place the rolled-out mochi dough, then spread the fruit filling on top.

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

Place it in the baking tray, sprinkle with bread flour, score patterns with a blade, and carry out the second fermentation.

Let it rise to double its size, place it in the oven on the middle rack, and bake at 190 degrees with top and bottom heat for about 20 minutes.

Let it cool after coming out of the oven.