1. Prepare the bread ingredients.
2. Except butter, all the dough materials are put into the bread machine, and a kneading program is started.
3. Add softened butter after a kneading procedure, and then a kneading procedure.
4. Knead the dough to the glove film, knead to the complete stage, leave the kneaded dough in the bread machine, and ferment at room temperature.
5. When fermenting, make mochi and melt the brown sugar with boiling water.
6. Add glutinous rice flour and corn starch, stir well, put in a steamer, and steam over water for about 30 minutes.
7. After the pan is hot, add the butter and knead evenly.
8. Roll out into a sheet through greased paper, and set aside for later use.
9. When the dough is twice as large, dip your fingers in flour and poke holes on the top of the dough without collapsing or shrinking. Fermentation is complete.
10. After the fermented dough is loosened and vented, it is rounded and covered with plastic wrap, and relaxes for 20 minutes.
11. Roll the loose dough into a large piece, and place the mochi on top.
12. Fold the left side to 1/4 direction, and fold the right side, pinching the seams tightly.
13. fold.
14. Rotate it 90 degrees and roll it out again, and repeat the above steps once.
15. Cut and divide into 3 equal parts, leaving a part of the top not to be cut.
16. Braid it like a braid, pinch the bottom tightly.
17. Fold both ends down and put it in the toast box.
18. Put it in the oven for secondary fermentation. The dough will be 8 minutes full of the mold, and the dough can be bake after lightly pressing it with a little elasticity.
19. Put it into the pre-heated oven, lower the fire, up and down, 180 degrees, about 45 minutes. After being out of the oven, shake it and release it immediately, and dissipate heat on the drying rack.
20. Slice ready to eat.
Tips:1. If there is no black rice bread flour, just use ordinary high-in bread flour, equal amount.
2. This recipe has been reduced sugar.
