How to Make Matcha Glutinous Rice Ball Soft Rolls

Matcha Mochi soft European bread is very delicious and simple.Home-cooked dishes, but how to make it taste good, the method and steps are crucial. Below Cooking Network editor will tell you about the making process of matcha mochi soft European bread.

Matcha Mochi Soft European Bread Ingredients Introduction

Dough ingredients: 1.High-gluten flour (250 grams) 1.Milk (125 milliliters) 1. Salt (2 grams) 1. Yeast (3 grams) 1. Egg (50 grams, about one) 1.Sugar (25 grams) 1. Matcha powder (10 grams) 1. Butter (15 grams) Mochi ingredients: 2.Rice flour (90 grams) 2. Milk (160 milliliters) 2. Butter (10 grams) 2. Cornstarch (25 grams) 2. Sugar (35 grams)Red bean paste (100 grams) Cranberries (a few)Steps for making matcha mochi soft European bread: 1. First, make the mochi. Melt the butter in boiling water.2. Add all mochi ingredients.Rice glutinous(90 grams) 2. Milk (160 milliliters) 2. Butter (10 grams) 2.Cornstarch (25 grams) 2. Sugar (35 grams) 1. Stir evenly with a fork, do not rush, until no flour lumps remain. 3. Let it sit for 20 minutes, then cover with plastic wrap and steam.4. Steam for about 20 minutes, take out when done, cool down, then refrigerate for half an hour to make it easier to handle. 5. Divide the mochi into four portions while cold, or use gloves if hands are sticky.

6. Make the dough: Add all dough ingredients except butter to a bread machine and knead for 20 minutes.

7. After 20 minutes, add softened butter and knead for another 20 minutes.

8. Ferment in the bread machine at room temperature until the dough is about 1.5 to 2 times its original size, with a finger dent that does not spring back fully.

9. Remove the dough, roll out to form round sheets, and divide into four portions, cover with plastic wrap and let rest for 10 minutes.

10. Take the mochi out of the refrigerator and divide it into four portions while wearing gloves or using a clean kitchen towel.11. Roll out the dough and mochi to form round sheets, with the mochi slightly smaller than the dough. 12. Note: Wrap the rolling pin in plastic wrap when rolling out the mochi to prevent sticking.

13. Place the mochi on top of the dough sheet.

14. Add 20 grams of red bean paste and a few cranberries.15. Seal like making a steamed bun. 16. Turn over and shape into balls.

17. Place on a baking tray, cover with plastic wrap and let rise in the oven at 35 degrees for about 15 minutes until doubled in size.

18. Take out and preheat the oven to 160 degrees Celsius (fan-assisted), brush egg wash on top, sprinkle sesame seeds, and make a pattern with a sharp knife.19. Bake at 150 degrees Celsius for about 20 minutes, then take out.

20. Let cool before packaging in a bag; still soft the next day!

Friends, come try it!

Roll out the pastry skin into a round shape.

Note: When rolling out the mochi, wrap the rolling pin in cling film to prevent sticking.

Place the mochi on top of the pastry skin.

Add 20 grams of red bean filling. and a few cranberries.

Fold it like a steamed bun.Buns Dumpling.

Seal the edge tightly.

Turn it over and shape it into a round ball by hand.Place it on a baking tray covered with cling film, and let it rise in the oven at 35 degrees for about 15 minutes until it has doubled in size. Remove the dough, preheat the oven to upper and lower heat at 160 degrees.

Brush some egg wash onto the surface, sprinkle sesame seeds on top, and score a pattern with a sharp knife.Place it back into the oven for baking at upper and lower heat at 150 degrees for 20 minutes. Remove from the oven after baking and let it cool before packaging in a bag. It will still be soft the next day!

Friends, give it a try!

20. Let it cool down and pack it in a bag; it will still be soft the next day! Fellow friends, come try it out!