Milk peanut bread
By VicentaLakin
A little bread with milk on it, a peanut with a bite that can eat it, it smells so good. With more peanuts, bread is still soft. The leisure of the afternoon, slowly eating coffee, accompanied by sweet bread, and the fragrance of the yellow leaves outside the window, swaying under the autumn wind. That yellow, beautiful and quiet, this fall afternoon, let your heart rest, relax, think about a productive autumn, our harvest and our joy
Recipe Recommendations
- bread flour 85 grams
- eggs 36 grams
- peanut 75 grams
- white sugar 60 grams
- salt 1 gram
- olive oil 8 grams
- pure milk 150 grams
- egg liquid 2 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Milk peanut bread
1
Raw material for Chinese noodles: bread flour, pure milk, sugar-resistant yeast。
2
When the milk and the sugar-resistant yeast were evenly mixed, they were mixed into bread powder and fermented in the freezer room for 10 hours。
3
Raw material for the main noodles: Chinese noodles, bread flour, eggs, sugar, salt, olive oil, peanuts。
4
Put Chinese noodles, bread flour, eggs, sugar in the bread drums, start the flour program。
5
When the noodles are formed, salt is added, and the process continues。
6
The noodles are getting smoother and when they can pull out the film, add olive oil, and continue the facial process。
7
It's time to deal with peanuts, pour peanuts into uncut pots and fire them slowly。
8
When the sound of cracking is not heard, the peanut skin is also on fire, and the peanuts are cold and the skin is removed。
9
Put the peanuts in a fresh bag and crush them with a stick。
10
The groundnuts were poured into the bread drums, and the noodles were continued and fully mixed with the groundnuts。
11
Take out the noodles, make it round with your hands, cover it, and have a warmer room。
12
Flour swells to two times the length of the hour, presses it with its finger, does not shrink or collapse, and is awake。
13
Moves the noodles to the panel, ejecting, into three smaller groups equal in size, and covers the film with 10 minutes of static。
14
Take out a small noodle, and make an elliptical form with a cane。
15
Squeeze it from top to bottom, seal it and put it in the oven. Put a bowl of open water in the oven and ferment it with an oven, and the dough rises to 1.5 or 2 times the size of the original noodle。
16
Take out the egg fluid, preheat the oven, fire 180 degrees and fire 180 degrees. After the preheating has been completed, the baker is placed in the oven for 23 minutes, and when the surface is yellow, the hand is pressed on the side of the bread, which immediately bounces back, indicating that the bread is ripe and can be taken out cold to eat。
17
The finished product。Milk peanut bread Make Tips
1. Bread flour is of a different water-sortting nature, adding fluids according to the characteristics of the household bread flour. 2. The peanuts must be cooked and added to the bread in order to taste good. 3. If you do not want peanut coats, the skin may also be flattened in the dough. 4. The temperature and time of the oven shall be used only for reference purposes, and the temperature and time of the oven shall be set according to the characteristics of the oven. 5 - Eggs added to the main noodle can leave a little bit to brush the skin of bread, or, of course, without egg fluid. When the bread is coloured, it is often observed in case the bread is baked。