Super Brushed Brown Sugar Mochi Toast
1.
.After the oil method, knead the dough to the glove film. Toast must be kneaded to the complete stage, otherwise it cannot grow tall!
2.
Whole round fermentation.
3.
When we ferment, we will make mochi, and the brown sugar will be melted with boiling water. Add cornstarch and glutinous rice flour and mix well.
4.
Put it in a steamer, steam for 20 minutes, add butter while it's hot.
5.
Stir evenly with plastic wrap for later use.
6.
Send to twice the size, vent, spheronize, cover with plastic wrap and relax for 20-30 minutes.
7.
After relaxing, roll the dough into a rectangular shape.
8.
Place the mochi in the middle of the 2 sheets of plastic wrap and roll it out into a rectangle, slightly smaller than the dough.
9.
Tear off the cling film upside down and place it on the dough.
10.
Fold the left side to 1/4 direction, and fold the right side too.
11.
Pinch the seams tightly.
12.
You can put some raisins, soak the raisins with water or wine in advance, and then use kitchen paper to absorb the water.
13.
Fold it in half, rotate it 90 degrees, and roll it out.
14.
Fold in half like this.
15.
Roll it out and fold it in half. Then roll it longer.
16.
Cut into three equal parts. Leave a part of the top not to be cut into sections. Then braid it like a braid, pinch the bottom tightly, and fold the two ends inward.
17.
Put it in the toast box and ferment it twice in the oven.
18.
Fermented to 80% full of the mold. Dip dry flour with your finger and press it on the edge. You can see that the depression rebounds a little, but you can still see the depression, indicating that the fermentation is complete.
19.
Put it into the lower layer of the preheated oven, and bake at 170 degrees for 40-50 minutes. Cover with tin foil immediately after coloring. Continue to bake to completion. Take it out immediately after baking, shake it and demould it.
20.
Big headshot, so good.
21.
Double brushed, so delicious.
22.
So soft.
23.
It's really awesome!
