Peanut butter rolls
By VicentaLakin
The fragrance of peanut butter and milk is a perfect mix of bread。
Recipe Recommendations
- high-gluten flour 150 grams
- low-gluten flour 50 grams
- egg liquid 30 grams
- milk 95 grams
- peanut butter appropriate amount
- almond slices appropriate amount
- salt 1/4 teaspoon
- fine sugar 25 grams
- dry yeast 3 grams
- butter 25 grams
Steps for Peanut butter rolls
1
The material required for the extraction of the noodle, except butter, is mixed in the basin。
2
It's mixed into dry powder and placed in a bakery。
3
Commencing the first face-to-face program, 13 minutes。
4
The program is over, the face is smooth, and the thicker film can be pulled out and softened with butter. Start the second and face procedure, 13 minutes。
5
When the procedure is over, the dough is rolled to the extension stage, and a small piece of film that is not easily broken can be pulled out and suitable for making bread. Take out the fermentation in the basin。
6
The face group is twice as big and fermented。
7
Take out the dough, spread dry powder, squeez the dough, remove the air。
8
Ten minutes of laxity and a thin, thick, square rectangular face。
9
Smash peanut butter with a rubber razor。
10
Short side rolls。
11
Squeeze it tight。
12
Split the rolls into six equals, cut to the top and put them in the film. Bread embryos fermented twice。
13
The fermentation is complete, about twice the size。
14
A thin whole egg fluid is painted on the face of bread embryos, with a proper amount of almond tablet decoration. In the middle of the oven, which is preheated at 180 degrees, it is roasted up and down for 18 minutes until the bread is yellow。
15
Baked bread, cooled and sealed。