How to make double brushed brown sugar mochi toast

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  1. Knead the dough with oil until it becomes filmy.When making toast, you must knead it to the complete stage, otherwise it will not grow very tall!

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  2. Roll the dough into a round shape and ferment with a lid

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  3. During fermentation, we make mochi.The brown sugar is first dissolved in boiling water and poured in
  

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  4.Stir evenly

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  5.After the water boils, steam for 20 minutes

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  6.Add butter while hot

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  7.Mix well and cover with plastic wrap for later use

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  8.Hold it until it doubles in size, dip your finger in powder and press it until it doesn’t shrink or collapse.
  Take out the dough and deflate it, roll it into a round shape, cover it with plastic wrap and let it rest for 20 minutes, then roll it into a rectangular shape

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  9. Sandwich the mochi between the plastic wrap and roll it out, slightly smaller than the dough

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  10.Tear off a layer of plastic wrap and place the mochi upside down on the dough

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  11.Fold the left side over in the 1/4 direction, fold the right side over too, and pinch the edges tightly

• 12.You can sprinkle some nuts or soaked raisins
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  13.Fold in half and roll out

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  14.Fold it in half again like this and pinch the edge tightly

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  15.Fold in half, Turn it once and roll it out longer.

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  16. Cut into three equal parts.Leave a portion on top and do not cut into sections.Then braid it like a braid, pinching the bottom tightly

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  17. Slightly at both ends Collect it inside and put it into the non-stick mold

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  18.Put it into the oven Carry out 2 fermentations and get 8 points full

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  19.Put in advance Bake on the lower shelf of the preheated oven at 170 degrees for 40-50 minutes.Cover with tin foil immediately after coloring.Continue to finish baking.Take it out immediately after baking and let it cool

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  20.Big headshot

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  21.So high

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  22.What a long silk

• 23.The multiple textures are really delicious!