Rose Brown Sugar Mochi Toast Debut

Dough: 250g bread flour, 1 egg, 125g milk, 35g granulated sugar, 8g fresh yeast, 3g salt, 28g butter.

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

Mix into a smooth dough, then add the butter and continue mixing.

Knead until the dough can stretch into a strong, thin film.

Place in a large bowl and let ferment until about twice the size.

Brown sugar mochi filling: 30g brown sugar, 125g water, 100g mochi premix, 10g oil, 30g rose jam.

Add water to the brown sugar and stir until it melts and is evenly mixed.

Add the mochi premix powder.

Stir until smooth and free of lumps.

Cover with plastic wrap and place in a steamer to cook. Remove and stir in oil while hot until evenly mixed.

Let it cool and set aside for later use.

Gently press the fermented dough to release air, divide it into two portions, shape into rounds, and let rest for 15-20 minutes.

Roll into square-shaped dough sheets.

Spread half of the brown sugar mochi filling and rose jam in the middle of the dough sheet, covering about half of the area.

Then fold both sides toward the middle, and pinch the center tightly to seal it.

Flip it over, with the seam facing down. Cover with plastic wrap and let it rest for 15-20 minutes.

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

Flip it over again, fold both sides toward the center, and pinch the center to seal.

Then flip it over, with the seam facing down, cover with plastic wrap, and let it rest for 15-20 minutes.

After relaxing, continue to roll it out longer.

Divide the dough evenly into three pieces.

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

Fold the ends toward the center with the seam facing down, place it into the greased toast mold, and let it proof again.

Ferment the dough until it is 90% full, and brush the surface with egg wash.

Place it in the preheated oven, middle-lower rack, top heat 180°C, bottom heat 170°C, and bake for about 25 minutes.

Take it out of the oven immediately after baking.

Remove from the mold while hot.