1

First, the materials of the starter are mixed together, covered with plastic wrap, and fermented at room temperature until it expands and has a lot of bubbles.

2

Take a piece of brown sugar (about 20g), pour it into 40% boiling water, stir until the brown sugar is completely melted, and let it cool for use. I use jujube black sugar, which contains jujube grains.

three

Mix all the ingredients except butter and add all the fermented yeast heads.

four

Knead until the swelling stage, add butter and continue to knead until the complete stage.

five

Cover with plastic wrap and ferment in a warm place.

six

Ferment the dough to 2.5 times the size, then take it out and exhaust it, divide it into three equal parts, cover it with plastic wrap and let it stand for about 15 minutes.

seven

The remaining 60g brown sugar is cut into small pieces.

eight

Roll one of the dough into a rectangle, roll the bottom edge thin, spread a layer of brown sugar particles, roll it tightly from top to bottom and rub it gently.

nine

The three dough rolls are woven into three strands.

10

Put it in a 450g toast mold and put it in an oven or microwave oven for secondary fermentation (put a bowl of warm water in the oven, and change it once when the water is cold halfway to keep the temperature and humidity required for dough fermentation).

1 1

Ferment until it is eight minutes full, brush the surface with egg liquid, put it in a preheated oven, and bake at 180 degrees for about 35 minutes. The middle needs to be covered with tin foil to prevent over-coloring.

12

Immediately after baking, remove the mold and put it on the shelf to cool. Sealed and preserved.

13

After tearing, the tissue is very soft and all the brown sugar in it melts.

14

The fragrance is rich.