In addition to the butter, all the dough material was whipped out in the expansion stage, and the butter was whipped until it had a firm film.
The whipping completion time is controlled within half an hour, and the surface temperature is about 26-28 degrees (I am slightly higher). Fermented for about one hour at room temperature of about 26 degrees.
Let's make the potato in the fermentation time. In addition to butter, mix all the mochi materials, stir it in a microwave oven for 30 seconds, then rub for twenty seconds. Take it out and add the butter and mix well.
The potato will stick and burn at first, so try not to get it. When the butter slowly breaks in and the temperature is lowered, the potato will not stick. Prepare the fresh potato fresh-keeping film and pack it for use.
When the dough is finished, the mark is pressed and the hole is not retracted.
Divided into eight, relaxed for twenty minutes
Remove the mochi, divided into eight portions
Take the loose dough, press it flat, grow it long, turn it over, and make a rectangle with a width of about 15cm and a length of 25cm. Dip the potato with a hand powder, spread it on the dough, sprinkle with a layer of soy flour, and roll it up. Pinch the mouth tightly, and make the ends slightly thin and long, connect the two ends, and pinch them up.
Two rounds of 32 degrees, 40-45 minutes
Bake 200 degrees, 20 minutes, pay attention to the tin foil after painting.