Peanut marmalade, o' toast
By VicentaLakin
In June this year, three festivals were marked with the World Cup, with the baby, with her family eating stubbles, and with her husband watching the World Cup, and life was too good. Hot football months, the world boiled for the World Cup, and football night was a hot summer. The World Cup belonged to men, but the handsome men on the field were definitely women. The World Cup has also triggered a passion for food, and ordinary bread has also swayed and gone mad for the World Cup. I'm hungry, I'm hungry, I'm hungry, I'm hungry, I'm hungry, I'm hungry, I'm hungry, I'm hungry, I'm hungry, I'm hungry, I'm hungry, I'm hungry
Recipe Recommendations
- high-gluten flour 300 grams
- peanut pulp 150ml
- yeast 4 grams
- white sugar 60 grams
- sesame appropriate amount
- egg liquid appropriate amount
- eggs 36 grams
- butter 25 grams
- salt 2.5 grams
- milk fragrance
- roast
- ten minutes
- simple
Steps for Peanut marmalade, o' toast
1
preparation materials: 300 g of high-weather flour, 150 ml of peanut mag, 36 g of eggs, 4 g of yeast powder, 2.5 g of salt, 60 g of sugar
2
Put the material in the bread drums and fix it with a liquid, then with peanut syrup, fine sugar, salt, and then with chopsticks, so that it is even
3
Gradually put high-strength flour, a dent on the top of the flour, an instant fermentation, then a powder on top of it into egg fluid, and put bread drums inside the host and lock positions
4
The menu selects one-European bread, burn it, pick it, choose the weight you need, and my bread is 750 grams, start the program by pressing the start button, rub the face, ferment, bake the whole baker
5
The bread machine will be in a state of rest in 13 minutes, adding 25 grams of soft butter and restarting the machine
6
The bakery works to the end of the face and the face is covered. At that time, the face was flexible and elastic, with very bright surfaces and no pits. Put a little oil on your hands, cut a little noodle with a knife, pull gently, and check the noodle state. It's thin, it's resilient, it's hard to break, it's smooth
7
When the machine is set to ferment once (some of the machines ferment once, then they can start to form directly, then they'll split the face into three groups of air and roll round
8
Take a noodle, grow it in an elliptical shape and lay it on a raisin. From top to bottom, when it's done, hold it tight
9
All three complete. Put it in the bread bucket. Internal
10
The third fermentation
11
Surface omelette
12
It's 30 minutes to bake
13
The bake ends, the bread comes out of the bread can, and it's on the net
14
Cut the toast, it's super softPeanut marmalade, o' toast Make Tips
1. Be sure to familiarize yourself with the kneading time and fermentation cycles of your bread machine in advance. If the machine is set to start baking after just one fermentation, you can start shaping as soon as kneading is complete. My setting is 3:09.
2. Do not add all the liquid at once. Depending on the water absorption of the flour, reserve about 10g and add it gradually.
3. Kneading time depends on the power of the bread machine; different machines have different kneading times, so it cannot be generalized. With the Pettrus bread machine I use, the baking process is: intermittent mixing for 13 minutes, rest for 1 minute, kneading for 20 minutes, proofing 3 times, baking, and keep warm.
4. There is a certain temperature difference in bread machine baking, so some machines still produce a thick crust even if the light setting is selected. For those with this issue, you can wrap a layer of aluminum foil around the outside of the bread pan and remove it after baking for about 15 minutes. This prevents some heat conduction and results in moderate browning. For the Pettrus bread machine, I selected the medium color setting, and the color was perfect after baking for 30 minutes.
5. Brushing the surface with egg wash is for appearance and can be omitted.