Red bean paste mochi soft European-style bread first release

Dough: 204g bread flour, 6g fresh yeast, 30g granulated sugar, 2g salt, 22g egg liquid, 104g milk, 22g butter; Filling: 100g pre-mixed mochi powder, 133g milk, 33g sugar, 11g butter, 140g red bean paste.

Put all the dough ingredients except the butter into the bread machine and mix until you can pull out a relatively smooth membrane.

Add the butter and continue to stir.

You can pull off the glove membrane.

Roll the dough into a ball, place it in a bowl, cover it with plastic wrap, and let it ferment in a warm place.

Filling: 100g mochiko mix, 133g milk, 33g sugar, 11g butter, 140g red bean paste.

Pour the milk, mochi flour, and sugar into a large bowl.

Mix evenly, cover with plastic wrap, and steam in the pot over high heat for 20 minutes.

Let it cool slightly until it is not hot to the touch, then add the butter.

Knead until all the butter is absorbed, cover with plastic wrap and set aside.

Let the dough ferment until it doubles in size.

Take out the dough, divide it into 2 portions, shape into balls, cover with plastic wrap, and let rest for 15 minutes.

Take a piece of dough, flatten it, and flip it over.

Take a portion of mochi and roll it into a slightly smaller piece of dough, then place it on the dough.

Spread another layer of red bean paste, then roll it up. Pinch the seams tightly, place it on a baking tray, cover with plastic wrap, and let it ferment until it doubles in size.

Sprinkle a little dry flour on the surface of the fermented bread, and make a cut.

Place in a preheated oven at 180°C, middle rack, bake with both upper and lower heat for about 20 minutes.

Golden on the surface, fresh out of the oven.