Ingredients:
High-gluten flour: appropriate amount; Whole wheat flour: appropriate amount; Yeast: appropriate amount; Baking powder: appropriate amount; Butter: appropriate amount.
Filling:
Glutinous rice flour: appropriate amount; Cornstarch: appropriate amount; Butter: appropriate amount; Sweet bean paste: appropriate amount.
Taste: Sweet; Process: Baked; Time: Half an hour; Difficulty: Simple.
Whole Wheat Matcha Mochi Soft European Bread Cooking Steps
Except for butter, mix all the main ingredients in a bread machine and knead for one program. Then add butter and knead for another program until the dough is in an expanded state. Let it ferment for about two hours.
Take it out and exhaust the gas, divide it into four equal parts and let it stand for about fifteen minutes. Filling: Mix glutinous rice flour, cornstarch, matcha powder, and sugar together, add water to make it into a yogurt-like consistency, steam for about twenty-five minutes, take it out and knead it with butter, divide it into equal parts, and wrap it with sweet bean paste.
Press the rested dough into a flat piece and wrap the mochi inside, seal it, and let it ferment for about forty minutes. Take it out and make some cuts on the surface, sprinkle some flour.
Preheat the oven to about 170 degrees Celsius for five minutes, bake for half an hour, and cover it with tin foil when it turns brown in the middle.
It’s not sweet, and the sweet bean paste is just right in terms of taste.
The color and taste of the finished product are both good.
It’s so satisfying to take a bite.
