Mochi European Bread

50g high-gluten flour, 3g white sugar, 16g salt, 5g cocoa powder, and yeast, mix evenly.

Add three eggs, about 110g, and mix well. Add about 70g of water and stir evenly.

Add 30g of butter and start kneading the dough.

Making mochi: Mix 120g glutinous rice flour, 40g corn starch, 50g white sugar, 15g butter, and 200g milk, then sift and pour into a dish. Cover with plastic wrap, and steam over medium heat for 20 minutes once the water is boiling.

The dough has been kneaded.

Move it to the cutting board and repeatedly fold and knead.

Knead for over ten minutes until a glove-like membrane forms.

Seal and ferment.

The mochi is lightly stirred to facilitate heat dissipation.

Knead the mochi into long strips when it's not hot.

Cut the mochi into four equal parts and wrap them in plastic wrap for later use.

The dough has been proofed until it has doubled in size.

Press to release air, and roll into long strips.

Equal parts.

Coat the mochi with flour and roll it into a rectangle.

Dust the dough lightly and roll it out into a rectangle for free.

Stack the mochi on top and press it down firmly.

Add diced fruit.

Add diced red dates.

Add raisins.

Roll up from one side.

Pinch and fold the edges tightly twice all the way to the bottom.

The next criminal penalty is up to 1.5 times larger.

Sprinkle dry flour, meanwhile preheat the oven to 170 degrees for 10 minutes.

Cut flowers.

After preheating the oven, bake on the middle rack at 170 degrees for thirty minutes.

Finished product image.

Cut open and enjoy the deliciousness.