Dragon Fruit Mochi Soft European Bread

Put 70 grams of red-fleshed dragon fruit and milk into a blender and blend into a milkshake.

Pour in the dragon fruit milkshake and eggs, place salt and sugar diagonally, then pour in the flour (I used special European bread flour to make it, the final product has a thin crust and delicate texture. It is recommended to try using European bread flour for better results).

Knead into a pink dough and ferment using the fermentation mode until it doubles in size.

Put the ingredients for the mochi on a plate.

Stir until it becomes a paste, milky white like milk.

Pour into a steamer and steam for 10 to 15 minutes depending on the thickness of the plate. After steaming, take it out and put 5 grams of butter on it so it can melt while hot.

After the oil-coated mochi cools down, it can be easily kneaded into a ball.

Divide the mochi into 12 small portions.

Knead the fermented dough to release the air, and divide it evenly into 12 small portions.

Roughly chop the hazelnuts and walnuts with a knife (having some texture will taste great), and place them on a plate for later use.

Roll out a small piece of dough, and after rolling out a small mochi, put in the chopped walnuts.

The small mochi is filled with crushed walnuts.

Wrap the mochi with pink dough and place it in the oven on the fermentation mode to ferment for 30 minutes.

The color of the well-fermented dough is very nice.

Evenly sift high-gluten flour over the surface of the dough.

Circumcise the foreskin. The key point is to be steady, accurate, and ruthless when performing it.

Put it in the oven and bake at 165 degrees for about 20 minutes.

The finished product looks really nice, and the colors are super soothing.