Chocolate Loft with Mochi Walnuts and Pecans Fillings

This non-traditional chocolate flavour loft is filled with pecans, walnuts and mochi. The combination of the soft loft with Japanese style elastic mochi and crunchy nuts texture makes me fall in love with bread. I have made in chocolate flavour by adding coca powder into the dough. Alternative, you can replace the coca powder into matcha powder to create a matcha mochi loft. Also, you can replace the nuts with red bean paste filling to create a sense of sweetness if you prefer “sweet bread/ dessert bread”.

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Tips:

* The coca doughs must be able to wrap up the mochi fillings. So when you roll the mochi fillings, do not flatten it bigger than the coca doughs.

* For the nuts filling, I wouldn’t recommend to add too much. Just add enough to bring out the aroma of nuts and crunchy texture.

Ingredients (3 lofts)

Bread dough:

  • coca powder 15g
  • bread flour 250g
  • butter 25g
  • sugar 35g
  • salt 3g
  • yeast 4g (I used instant yeast)
  • water 165g
  • walnuts -on your option
  • pecans -on your option
  • extra flour for dusting

Mochi filling:

  • corn flour 20g
  • sugar 20-30g (depends the how sweet you preferred)
  • butter 10g
  • milk 120g
  • glutinous rice flour 70g

Directions

  1. Mix all the dough ingredients except butter in a big bowl by electric mixer/ hand to form a dough.
  2. Add the butter in the dough and knead to well-mixed.
  3. Cover the dough with cling film or a towel and leave it to rise somewhere warm for 1-2 hours, or until doubled in size.
  4. Meanwhile, prepare the mochi filling.
  5. Combine the sugar, corn flour, glutinous rice flour and milk in a bowl and mix well into watery/ liquid form.
  6. Steam the batter around 15 minutes, or until it is not watery.
  7. Set aside and wait till its cool down to warm. Combine the butter in mochi and knead by hand until it is filled absorb.
  8. Cover with a cling film to prevent mochi goes dry and set aside.
  9. Tip the coca dough onto a floured surface, knock out the air, and knead the dough for 10 minutes. Then divide into 3 balls. Roll each portion into an oval shape, roughly 1½cm thick..
  10. Now mochi filling and knead the cold mochi filling for couple minutes, or until it is smooth or elastic. Then cut it into 3 equal portions. Roll each portion into an oval shape.
  11. Place each of the flatten mochi filling on the top of the flatten coca dough and sprinkle the nuts on top of the mochi filling.
  12. Roll the doughs to make sure all the fillings are inside the coca dough and shape it into long rectangle. Then close up both endings of each bread.
  13. Place the lofts on a baking tray and cover with clean damp tea towel for second fermentation.
  14. Preheat the oven in 190 degrees.
  15. When the breads are double in size, sprinkle some flour on each bread and score the top of the loaf with a sharp knife.
  16. Bake the bread for about 20 minutes, or until it is fully cooked. Enjoy!

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