Glutinous rice toast

Overview

The silky soft glutinous rice toast must be the favorite of string fiends. You can’t stop eating it while watching TV.

For the post-basting method, put the liquid first and then put all the ingredients except butter into the bread machine and start the dough mixing process until it ends.
Add the softened butter at room temperature and start the kneading process until the end. (Republic twice)

$Glutinous rice toast step 2$
The dough is basically fermented until it is 2.5 times in size.
Take out the fermented dough and flatten it to deflate.
Divide the dough into three parts and roll into balls, cover tightly and let rest for 10 minutes.
After 10 minutes, roll each three pieces of dough into a shape of beef tongue.
Fold the two sides toward the middle.
Roll up toward one end.
Put it into a 450g toast mold, put it into the oven to start the fermentation function, put a plate of warm water at the bottom and ferment the dough for the second time until the mold is 9 minutes full.
Take out the second-raised dough and lightly brush it with a layer of egg wash. Preheat the oven to 180 degrees.
Place in the middle and lower racks of the oven and bake at 180 degrees for 40 minutes.
Remove the finished product from the mold immediately after it comes out of the oven, cool it down to hand temperature and store it in a sealed container.