Brown sugar toast bread
Overview
How to cook Brown sugar toast bread at home
Tags
Ingredients
Steps
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First mix the starter ingredients together, cover with plastic wrap and ferment at room temperature until it expands and there are a lot of bubbles.
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Take a piece of brown sugar (about 20g), pour in 40% boiling water and stir until the brown sugar is completely melted. Let cool and set aside. I used red date brown sugar, which also contains red date granules.
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Mix all the ingredients together except butter and add all the fermented starter.
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Knead and beat until it expands, add butter and continue kneading until it is complete.
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Cover with plastic wrap and leave in a warm place to ferment.
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Let the dough ferment until 2.5 times in size, take it out and press to deflate, divide into three equal parts, roll into round balls, cover with plastic wrap and let rest for about 15 minutes.
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Cut the remaining 60g brown sugar into small pieces.
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Take one of the dough and roll it into a rectangular shape, thin the bottom edge, spread a layer of brown sugar granules, roll tightly from top to bottom, and knead slightly to make it longer.
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Roll the three pieces of dough into a three-strand braid.
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Put it into a 450g toast mold and put it in the oven or microwave for secondary fermentation (put a bowl of warm water in the oven and change it once it cools down to maintain the temperature and humidity required for dough fermentation)
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Ferment until 80% full, brush the surface with egg wash, and place in a preheated oven at 180 degrees for about 35 minutes. The middle needs to be covered with tin foil to prevent the color from getting too dark.
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Immediately after baking, unmold and place on a wire rack to cool. Keep sealed.
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After being torn open, the tissue is very soft and the brown sugar inside has melted.
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Rich aroma.
