How to make mochi buns - Western food

1
350g high-gluten flour + 50g white sugar + 3g salt + 16g cocoa powder + 5g yeast, mix evenly.
2
Add three eggs about 110g and mix well. Add about 70g of water and stir evenly.
3
Add 30g butter and start kneading the dough.
4
Making mochi: 120g glutinous rice flour + 40g corn starch + 50gMix white sugar + 15g butter + 200g milk evenly, sift and put into a plate. Cover with plastic wrap and steam over medium heat for 20 minutes after the water boils.
5
The dough is ready.
6
Move to the chopping board and fold and knead repeatedly.
7
Knead for ten minutes until the glove film comes out.
8
Seal the hair.
9
Stir the mochi slightly to facilitate heat dissipation.
10
When the mochi is not boiled, roll it into long strips.
11
Cut the mochi into quarters, wrap in plastic wrap and set aside.
12
The dough has risen until doubled in size.
13
Press to release air and roll into long strips.
14
Quartered.
15
Dip mochi in flour and roll into a rectangular shape.
16
Dip the dough into a dry shape and roll it into a rectangle for free.
17
Stack the mochi and press until solid.
18
Put in diced fruits.
19
Put in diced red dates.
20
Put in raisins.
21
Roll up from one side.
22
Pinch and fold twice to the bottom.
23
The secondary criminal law is 1.5 times larger.
24
Sprinkle dry flour, and at the same time preheat the oven to 170 degrees for 10 minutes.
25
Cut flowers.
26
After the oven is preheated, bake on the middle rack at 170 degrees for thirty minutes.
27
Picture of finished product.
28
Cut and enjoy.