1. Mix brown sugar powder, cinnamon powder, and melted butter (for brown sugar) evenly, crush the caked brown sugar as much as possible, and set aside
2. Mix milk, warm water and yeast, mix well, let stand for 10 minutes
3. Mix all the ingredients for the bread, stir with chopsticks until it is fluffy, and then knead it into a smooth dough (knead for 20-30 minutes)
4. Put the dough in a warm place, cover it with a damp tablecloth or plastic wrap, and ferment to twice its size (room temperature 25 degrees, ferment for about 2 hours)
5. Poke a hole in the dough, the dough will not shrink, it means that the fermentation is good
6. Exhaust the air inside the dough, knead again into a smooth dough, let it rest for 5 minutes, let the dough relax. Roll it out to a thickness of about 1.5cm.
7. Spread the brown sugar cinnamon sauce evenly, leaving a 1cm side around it, do not apply the brown sugar sauce (if the brown sugar sauce is too thin, the operation will be more troublesome, you can refrigerate for 5 minutes before continuing the operation)
8. Roll up the dough and pinch the seal tightly
9. Cut in the middle, cut off at one end, not cut at the other end
10. Twist the two together and pinch at the end. Fold the two ends down (the specific operation can be video, it's actually very simple)
11. Spread a layer of flour in the toast mold first, then sprinkle a layer of flour, shake off the excess flour (you can also put it on baking paper)
12. Put the dough into a toast mold, cover it with a damp tablecloth or plastic wrap, and ferment until the mold is 8 minutes full
13. Preheat the oven to 175 degrees, put it in the lower part of the oven and bake for 35-40 minutes. After observing the top coloring (about 25 minutes), cover with a piece of tin foil to prevent the top color from being too heavy.
14. Demould after it is not hot (if the bread is demoulded once out of the oven, the bread will easily fall apart), then slice it after cooling
