Mochi Peanut Bread / 花生麻糬面包

Recipe Category:

Ingredients / 材料:

Method / 做法:

Whisk together glutinous rice and water in a bowl. Over the low heat stir the mixture continuously as it cooks, being careful to keep the bottom from burning. When the mixture thickens to the consistency of glue, take it off the heat. It is important to keep stirring at this stage to prevent from sticking to the bottom of the bowl. It should be ready to use after cooling down to room temperature.
Except the butter, place the rest of ingredients in a mixing bowl together with mochi mixture. Mix for about 3 minutes over the low speed. Increase the speed and mix until a dough forms. Beat in butter and knead for further 10 minutes. The dough should pull away from the sides of the bowl and be smooth and elastic. To test: stretching a piece of dough, and it should form a thin membrane before it break.
Proof the dough covered until doubled in volume at room temperature, about 1 hour. Lightly press the dough to release air. Divide the dough into two batches, round up and rest for 15 minutes. Roll each round out to a rectangle and evenly spread some peanut butter over. Roll up and pinch to seal. Half the log and transfer them on the loaf pan with the cut side up. Cover and rest for 45 minutes. Brush the top with egg white and sprinkle some almond slices over. Bake in a preheated 175C/350F oven for 20-25 minutes.

糯米粉和水入小锅调匀，低火加热搅拌成很粘稠的麻糬/糍状。注意不要煮糊了。离火后继续搅拌以防粘锅。凉至室温就可以使用。
除了牛油丁，将配方中的其它材料和麻糬放入搅拌盆内，低速搅拌3分钟，调到中速搅拌至面团成形。切入牛油丁继续搅拌10分钟至面团柔软且有弹性，拉撑开一小块面团，在断裂之前面团要呈现薄膜状。
盖上湿布巾，室温醒发1小时直到双倍大。轻压面团排挤出气体，匀分成两份后滚圆松弛15分钟。每份面团擀成长方形面皮，抹上适量花生酱，卷起后捏紧接口。将卷起后的面团切半，切口朝上放到土司模里，铺上保鲜膜进行最后醒发45分钟。刷上蛋白液，洒些杏仁片，入预热175C/350F烤箱烘焙20-25分钟。

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