Peanuts football bread
By VicentaLakin
You can eat, you can play, you can love! Peanut Inga in the middle of football is like a surprise
Recipe Recommendations
- high-gluten flour 200 grams
- fine sugar 20 grams
- milk powder 10 grams
- water 100 grams
- yeast 2 grams
- salt 2 grams
- butter 20 grams
- cocoa powder 3 grams
- qingshui 4 grams
- peanut kernels
- sweetening
- roast
- several hours
- senior
Steps for Peanuts football bread
1
Get everything ready
2
All the materials except butter and ingredients are poured in and the noodles are modulated with chopsticks
3
The noodles are moved to the mats for 10 minutes, and the butter continues when the face of the face is smooth
4
It's about 10 minutes to pull out the film
5
Take 149 grams of pasta and mix it into cocoa pasta
6
They're fermented with their own shampoo
7
An hour after fermentation, a small vent of air: big cocoa dough with peanuts
8
The formula is the sum of four footballs, and here is all the small groups of noodles that are required for a football: 7 grams of cocoa noodles, 2 grams of cocoa noodles, 11 and 20 grams of white noodles
9
Now we're going to fold the noodles: a seven-gram cocoa pasta packs five white noodles
10
Then five little cocoa noodles
11
The second cacao noodles in the middle
12
Go on with five white noodles
13
Five white noodles
14
Five little cocoa noodles
15
Five white noodles, the last little cocoa
16
Two fermentation to two-thirds of the mold
17
The other half-turned mold came back and fermented for 20 minutes
18
A 180-degree preheater on the oven, with tin wraps in the lower middle for 20 minutes
19
Completed Chart
20
Completed ChartPeanuts football bread Make Tips
1. The water absorption of flour varies by brand, so adjust the amount of water accordingly.
2. After the second proof, remember to cover with another half-mold pan and flip it over to continue proofing for 20 minutes; this ensures the bread rises evenly throughout.
3. Wrapping it with aluminum foil prevents the bread from expanding and overflowing the mold during baking, ensuring the final shape is preserved.
4. Try to round the dough as much as possible; the finished bread will look better.
5. Oven temperatures vary by model, so please adjust according to your own oven.