RED BEAN MOCHI BUN RECIPES

Steps:

• Make the filling: Rinse the beans and transfer to a large pot. Cover the beans with water and bring to a boil; drain. Cover the beans again with water and this time simmer until they are completely tender, about an hour to an hour and a half, adding more water if necessary to keep the beans submerged. Drain.
• Purée the drained beans in a food processor or blender to make a smooth paste. If the beans are too dry to catch the blades, add a few tablespoons of water. Return the bean purée to the same pot and stir in the sugar and salt. Cook over medium-low heat, stirring occasionally, until most of the water has evaporated and the purée is very thick, 10 to 15 minutes. Spread bean paste in a wide, shallow container and refrigerate until firm and cool.
• Meanwhile, make the mochi dough: Line a sheet pan with a piece of parchment paper and spread a generous heap of potato starch in a large circle; set aside. In a bowl, whisk together the mochiko flour and 1 1/3 cup/300 milliliters water until smooth. Pour mixture through a mesh strainer into a saucepan, using the whisk to help push it through if necessary. Add the sugar and mix well. Switch to a heatproof spatula and cook the mixture over medium heat, stirring constantly, until it thickens and comes together as one big, smooth, shiny mass that can hold its shape, 5 to 7 minutes.
• Using a starch-dusted knife, cut the dough into 20 even pieces. (If eating plain, or as an ice cream topping, cut into 40 to 50 smaller pieces.) One at a time, use a rolling pin to roll a piece of mochi dough into a thick, flat disk about 2 inches by 2 inches. Use potato starch liberally to keep the dough from sticking to your work surface, the rolling pin or your fingers. Roll a scant tablespoon of bean paste between your hands to form a ball and place it in the center of the rolled-out dough piece. Use your fingers to evenly stretch the mochi dough up and around the filling without squishing it, pinching the dough shut at the top to seal it, and then gently rolling the mochi between your hands to form a rounded shape. Set on the parchment-lined baking sheet with the seam on the bottom. Eat the filled mochi the day they’re made, or cover and store in the refrigerator for 1 day.

Steps:

• All the ingredients are ready.
• Wash the spinach, cut it slightly, and squeeze it into juice with a food processor. After filtering, take 120 ml of vegetable juice for use.
• Put 120 grams of spinach juice into the cook machine, add flour, sugar, salt, and yeast into the cook machine.
• Knead the flour into a dough without dry powder particles at low speed, add the softened butter, and continue to knead.
• Until the dough can pull out the glove film as shown in the figure.
• Cover the kneaded dough with plastic wrap and place it in a warm place until it doubles in size.
• When the dough is fermented, we will process the fillings. Add appropriate amount of water and sugar to the glutinous rice flour and knead it into a glutinous rice flour mass for later use.
• Take out the fermented dough, roll it into long strips after exhausting, and cut into the same size agent.
• Place the dough agent on a panel sprinkled with dry powder and knead it into a smooth dough.
• Cover the dough with plastic wrap to prevent the water from evaporating. Cut the red bean paste and glutinous rice paste into the same size and knead them into balls for later use.
• Take a glutinous rice flour ball, squeeze it in the palm of your hand, squeeze the edge thinly, put in the red bean paste, and wrap it.
• Put the glutinous rice and pink bean paste into the spinach noodles and wrap it up like a bun.
• Squeeze tightly, close the mouth downwards, and squeeze slightly.
• Prepare all the dough and place it in a baking tray lined with greased paper.
• Put the baking dish in a warm place, and spread the second to twice the size, spray Shaoxing water on the surface of the bread dough, and sprinkle with white sesame seeds.
• Spread greased paper on the dough, press a baking pan, put the baking pan in the oven at 190 degrees, and bake for 18 minutes.
• Take out the baked bread, let it cool a little, and put it in a fresh-keeping bag. It will be as soft as it is cold.