Double Black Sesame Mochi Bread

Ingredients: For the Dough:

• Bread flour: 500 grams
• Salt: 7 grams
• Sugar: 65 grams
• Milk powder: 20 grams
• Fresh yeast: 15 grams
• Whole egg liquid: 50 grams
• Milk: 365 grams
• Tangzhong (water roux): 80 grams
• Butter: 40 grams
• Black sesame powder: 50 grams

For the Mochi Filling:

• Glutinous rice flour: 320 grams
• Cornstarch: 80 grams
• Granulated sugar: 120 grams
• Milk: 540 grams
• Butter: 48 grams

For the Black Sesame Custard Filling (for about 15 pieces):

• Butter: 60 grams
• Powdered sugar: 60 grams
• Whole egg liquid: 50 grams
• Roasted black sesame powder: 180 grams
• Walnut kernels: 40 grams

Instructions: Preparation:

1. Prepare the Tangzhong one day in advance. [Link to Tangzhong method provided in the Chinese text.]
2. Prepare the mochi filling using glutinous rice flour, cornstarch, granulated sugar, milk, and butter. Steam for about 20 minutes, then add butter while hot, mix, and knead when cooled.

Mochi Filling:

1. Mix glutinous rice flour, cornstarch, granulated sugar, and milk.
2. Sieve the mixture, steam for about 20 minutes, and then add butter. Mix well while hot and knead when cooled.

Black Sesame Custard Filling:

1. Cream softened butter with powdered sugar, add whole egg liquid gradually, and mix.
2. Add roasted black sesame powder, mix, and add crushed walnut kernels. Set aside.

Dough:

1. Mix all ingredients except butter. Knead for about 6-8 minutes until the dough forms a thick, translucent film.
2. Add softened butter and knead for 1-2 minutes until fully incorporated.
3. Continue kneading until the dough forms a transparent, elastic film with good extensibility.
4. Add black sesame powder and knead until well combined.
5. Let the dough rest for 60 minutes at 28°C, 75% humidity until it doubles in size.
6. Divide the dough into portions of about 80 grams each.
7. Flatten each portion and add about 25 grams of black sesame custard filling and 30 grams of mochi filling.
8. Seal the dough and place it in a mold.
9. Proof for 15 minutes at 28°C, 80% humidity.
10. Flatten the dough, wrap it with black sesame custard filling and mochi filling.
11. Seal the dough, place it in a mold, and proof until it doubles in size.
12. Preheat the oven to 190°C (top) and 230°C (bottom). Bake at 190°C (top) and 230°C (bottom) for 14 minutes.
13. Cool after baking.

Tips:

• Adjust liquid content during kneading for different flour types.
• Use 1/3 the amount of dry yeast if using fresh yeast.
• Control the dough temperature strictly.
• Preheat the oven thoroughly and ensure it is preheated before the final fermentation to avoid incomplete preheating.