[RECIPE] Hojicha Melon Pan with Milk Mochi

Directions

To Prepare Crust:

1. In a large bowl, whisk the softened unsalted butter until creamy.
2. Add the sugar into the butter and whisk until combined with no lumps.
3. Slowly add the egg yolk into the mixture. Whisk until combined and no lumps before adding more egg yolk.
4. In a separate bowl, combine all purpose flour and hojicha powder.
5. Sift the dry ingredients to the batter gradually – one-third at a time. Mix until it forms a soft dough.
6. Wrap the dough with a plastic wrap. Place in the freezer for 30 minutes.

To Prepare Dough:

7. Combine bread flour/all purpose flour, sugar, instant yeast, and hojicha powder. Mix it well.
8. Boil milk and water with low heat. Once there is steam, remove the pot from stove.
9. Add the warm milk + water and egg into the dry mixture.
10. Keep mixing it until firming it into a dough.
11. Knead the dough until it is elastic and smooth. (This process may take around 20 to 30 minutes.)
12. Cut the soften (not melted) butter into cubes and slowly add them into the dough. Knead.
13. When the dough becomes very elastic, it is ready for rising.
14. Place the dough in a bowl and cover it with plastic wrap. Keep it into a warm place to rise. Let it rise for two hour.
15. While the dough is rising, prepare the mochi.

To Prepare Mochi:

16. In a bowl, add glutinous rice bowl, corn starch, sugar, and milk. Mix well until no clumps.
17. Add vegetable oil and mix well.
18. Steam the mixture with high heat for 15-20 minutes.
19. After 10-15 minutes, set it aside to cool down a bit. If you would like to fasten the process, put it in the freezer for 5 minutes or until lukewarm.
20. Once cool down, knead the mochi for 5-10 minutes. (Please remember to wear gloves, because the mochi is very sticky.)
21. Wrap the mochi with plastic wrap. Put it in the fridge for 30 minutes.

To Assemble the Melon Pan:

22. If the dough is ready, it will hold the shape after poking it.
23. Take the dough out and punch out the air.
24. Divide it into 8 equal pieces, 45g each.
25. Roll the divided dough into balls.
26. Cover with a plastic wrap, and let it rest for 15 minutes.
27. Take the mochi out from the fridge and sprinkle some flour on it to prevent stickiness. Divide it into 8 equal portions. Roll them into balls.
28. Take one dough out and roll it until flatten it. Place the mochi on top.
29. Seal the dough well with the mochi inside.
30. Place all the dough in a container and cover it with plastic wrap. Place in the freezer for 30 minutes.
31. Meanwhile, take the crust out from the freezer. Divide it into 8 equal pieces, 20g each. Roll them into balls and flatten them.
32. Bring out the dough carefully and place the crust on the dough. Make sure the crust is fully surrounding and attaching to the surface of the dough.
33. Prepare a bowl of sugar and coat the crust with it.
34. Place the dough in the oven. Let it rise for 1 hour or until 2x its size. DO NOT turn on the oven. Please make sure to keep the dough in a dry environment, so do not put hot water inside the oven.
35. Bring out the dough and preheat the oven to 180ºC/356°F.
36. Bake the dough in the preheated oven for 10-12 minutes.
37. Make sure the dough is cooked through. And it will be ready to serve.