Ingredients for Soft European Bread: Bread flour (high-gluten flour) 250g, Cocoa powder 15g, Eggs 40g, Milk 110g, Salt 2g, White sugar 55g, Yeast 4g, Butter 25g. For the Mochi filling: Glutinous rice flour 20g, Cornstarch 20g, White sugar 30g, Salt 1.5g, Milk 120g, Butter 10g. Toppings: Walnuts as desired, Raisins as desired, Cranberries as desired, Almonds as desired.
Method for Soft European Bread:
Step 1: Combine all ingredients except for the mochi filling and butter in a dough mixer to form a dough.
Step 2: Add butter and knead until a thin film forms (photo not taken). Allow the dough to rise to double its size; I used an oven for this, which is quick.
Step 3: Mix the mochi ingredients, excluding butter. Steam for about 20 minutes, then add butter and stir until well combined after it cools.
Step 4: Divide the mochi into three portions and shape into balls. Cover with plastic wrap and let rest for about 10 minutes.
Step 5: Roll out the dough into a long strip, not too long.
Step 6: The dough should have doubled in size; it’s ready when a small hole made with flour-dusted finger does not shrink back.
Step 7: Deflate the dough and divide into three portions. Cover with plastic wrap and let rest for about 10 minutes.
Step 8: Roll the dough into a rectangle. Place the mochi on top, and sprinkle with nuts, raisins, and cranberries. These toppings can be mixed and matched as desired. Preheat the oven to 180°C at the bottom and 170°C at the top for 10 minutes.
Step 9: Roll up the dough, seal the edges tightly with the seam facing down. Sprinkle with a thin layer of bread flour to prevent drying, and make a few shallow cuts on top for appearance.
Step 10: Bake in the middle of the oven for 30 minutes. Once out of the oven, enjoy the soft, chewy bread with the tangy sweetness of nuts, raisins, and cranberries. It’s delicious.
Cooking Tips for Soft European Bread: Good cooking always has its tricks, and each of my dishes has its own little secret. You can search for ‘bread’ to directly view my recipes!
