How to make rose brown sugar mochi toast

Posted in Baking recipes

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    Dough: 250g high-gluten flour, 1 egg, 125g milk, 35g fine sugar, 8g fresh yeast, 3g salt, 28g butter.

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    Put all the dough ingredients except butter into the bread machine.

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    Stir into a smooth dough, add butter and continue stirring.

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    Knead the dough until a tough film can be pulled out.

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    Put in a large bowl and ferment until about 2 times in size.

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    Brown sugar mochi filling: 30g brown sugar, 125g water, 100g mochi pre-mixed powder, 10g oil, 30g rose sauce.

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    Add brown sugar and water, stir and melt evenly.

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    Add the mochi pre-mixed powder.

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    Stir evenly until there are no particles.

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    Cover with plastic wrap and steam in a steamer, take out and add oil while hot and stir evenly.

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    Cool and set aside.

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    The fermented dough is gently patted to deflate, divided into two parts, rounded, and allowed to rest for 15-20 minutes.

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    Roll out the dough into a square shape.

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    Spread half of the brown sugar mochi filling and rose sauce in the middle of the dough sheet, occupying about 1/2 of the area.

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    Then fold the two sides toward the middle, and pinch the middle seam tightly.

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    Turn it over again, with the seam facing bottom. Cover with plastic wrap and let rest for 15-20 minutes.

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    After resting, use a rolling pin to roll out the dough long and thin.

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    Turn it over again, fold both sides toward the middle, and pinch the closing edge in the middle.

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    Then turn it over, seam side down, cover with plastic wrap and let rest for 15-20 minutes.

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    After it is relaxed, continue to roll it out.

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    Divide the dough into three equal strips.

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    Braid the three-strand braid, pinching the head and tail tightly.

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    Tuck the head and tail to the middle with the mouth facing down, put it into a greased toast mold, and ferment again.

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    The dough is fermented until it is 9 minutes full, and the surface is brushed with egg wash.

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    Put it into the preheated oven, middle and lower racks, bake at 180 degrees and 170 degrees for about 25 minutes.

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    Take it out of the oven immediately after baking.

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    Unmold while hot.

Tips

1. Due to differences in water absorption of flour, the amount of water can be adjusted appropriately.
2. Please adjust the specific baking temperature and time according to the size of the mold and the production quantity.