Walnut Glutinous Rice Paste Filling Soft Bread Roll Recipe

Ingredients: Introduction:

250g high-gluten flour, 15g cocoa powder Egg 40g Butter 25g Sugar 30g Milk 110g Rice flour Glutinous rice flour 70g glutinous rice flour (mochi), 120ml milk, 25g sugar, 10g butter, 2g salt Corn Starch 70g glutinous rice flour (mochi), 120ml mochi milk, 25g mochi sugar, 10g mochi butter, 2g salt Walnut Mango Fragments in appropriate amount Grapes Dried Appropriate amount, 4g yeast

Mochi walnut filling soft European bread steps:

1. Mix 70 grams rice flour with 20 grams of corn starch and add 120 grams of milk and 30 grams of sugar to form a paste.

2. Place it on steaming rack for 20 minutes until fully transparent.

3. Mix 250g high-gluten flour, 30g sugar, 2g salt, 110ml milk, 15g cocoa powder, 40g egg, and 4g yeast in a deep bowl to form a smooth dough.

4. Add 25g butter and knead until stretchy, cover with a damp cloth and let it rise in a warm place.

5. Cool down the steamed mochi, add butter and mix well, wrap in plastic and set aside.

6. Divide both cocoa dough and mochi into 3 parts each, cover with plastic and let them rest for 10 minutes.

7. Take one portion of cocoa dough and roll it into a long rectangle.

8. Moisten the mochi by hand to make it similar in size, place it on top of the cocoa dough, sprinkle walnuts and dried grapes (walnuts pre-roasted, skin removed, crushed).Oven racked

9. Roll up tightly sealing the bottom and both ends, place on a baking tray.

10. Let it rise to twice its size, dust with flour using a sieve (my cutting was not quick enough), slash a few cuts on top.Flour Bread

11. Bake in a preheated oven at 170 degrees Celsius for 25 minutes.

12. Take out the baking tray and allow the bread to cool before storing tightly sealed.It tastes better when eaten warm. Cool and store airtight. Feel free to enjoy it while hot for better taste.