Pumpkin Cranberry Mochi Bun
Knead pumpkin into the dough, and the color immediately becomes more attractive. If you don't like pumpkin skin, you can peel it off. Different pumpkins have different water content—in this case, the Beibei pumpkin doesn't release much water after being microwaved, so don't add all the water at once. Reserve a little, and add it based on the dough's condition. I just happened to have the ingredients at home, so I made mochi filling. The cranberries were also readily available, but I think red bean paste would taste equally delicious.
Ingredients
Steps
Prepare the ingredients: cut the Beibei pumpkin into small pieces, microwave on high for a few minutes until cooked, then let cool.
Place all the dough ingredients, except butter, into the bread machine.
Start the kneading program.
Add the butter using the post-oil method.
Once kneaded, form into a ball and allow it to proof for the first time.
During the proofing process, mix the mochi ingredients: glutinous rice flour, cornstarch, milk, and sugar in a large dish until well combined.
Place into an oiled dish and steam on high for 10-12 minutes.
After steaming, while the mixture is still hot, add butter and use a spatula to mix well. When it's cool enough to handle, put on disposable gloves and knead into a smooth ball. Weigh the cranberries.
Mix evenly (if the cranberries are chopped, you can slightly reduce the quantity). Knead until evenly distributed.
The first proofing of the dough is completed.
Divide the dough and the mochi into 6 portions each. Let the dough rest for 15 minutes.
Wrap the mochi balls in the dough (you can shape them into an olive form by flattening the mochi and rolling it up, or simply wrap it as I did for convenience).
After wrapping, carry out the second proofing.
Once proofed, sprinkle flour on the surface and score your desired patterns using a sharp blade.
Place in the preheated oven at 180°C on the middle rack for 20 minutes. Once baked, transfer to a cooling rack and let cool.