Pork Floss and Taro Paste Mochi Soft European-style Bun

Dough: 220g bread flour, 30g cake flour, 10g purple sweet potato powder, 30g sugar, 3g yeast, 190g milk, knead until smooth. 15g butter, 3g salt, knead for about fifteen minutes until a thin-glove membrane forms.

Seal it well and let it ferment overnight in the refrigerator at a low temperature.

Mochi: Mix 100g glutinous rice flour, 30g corn starch, 20g granulated sugar, and 120g milk evenly.

Cover with plastic wrap and poke holes in the plastic wrap.

At the same time, steam 350g of peeled taro and mochi. Put them in a pot with cold water, and simmer over medium heat for half an hour after it starts boiling.

Press the fermented dough to release air.

Divide the dough into eight portions, shape into balls, and let rest for fifteen minutes.

While the steamed mochi is still hot, knead in 10g of butter. Wait for ten minutes until it's not too hot to touch, then start kneading. After kneading for a few minutes, stretching it more will produce more strands.

Mash the steamed taro with 5g of purple sweet potato powder, 20g of white sugar, and an appropriate amount of milk.

Divide the small dough into equal portions, divide the taro paste into eight portions, divide the mochi into eight portions, divide the meat floss into eight portions, and divide the cheese into eight portions. Preparation of ingredients is complete.

Roll the dough thin, then wrap the mochi, meat floss, cheese, and taro paste in sequence, pinching the edges tightly to seal.

Freestyle scoring on the loaf. The key points are that the cutting hand should be steady, quick, decisive, and precise, without cutting through. Preheat the oven to 35 degrees, and let the sourdough bread undergo a second fermentation for forty minutes.

Preheat the oven, bake at 170°C with both top and bottom heat for about half an hour. If the color gets too dark halfway through, cover the top with aluminum foil.

It's baked.

Finished product image.

Super tasty.