I didn't use up the peanut butter I made last time. I remembered that there was a peanut butter and almond bread in "Teacher Meng's 100 Bread", so I changed it and made this peanut butter garland bread. The surface of the original recipe was brushed with almond paste, but I didn't have almond powder, so I brushed the whole egg liquid.
This bread is a little different from other breads. It does not use butter, but mixes peanut butter into the dough. I use homemade peanut butter without peeling, so everyone can vaguely see a small trace of peanut butter on my bread.
The first time I tried the Chinese planting method was not as complicated as I imagined. The finished product has good moisturizing properties, a soft taste, and a strong peanut aroma.
Peanut butter garland bread
By MacyErdman
Recipe Recommendations
- high-gluten flour 220g
- dry yeast 1/2 teaspoon
- water 153g
- salt 1/4 teaspoon
- sweetening
- roast
- several hours
- senior
Steps for Peanut butter garland bread
1
Prepare the Chinese ingredients-220g high-gluten flour, 1/2 teaspoon (2 g) of dry yeast, and 135g of water.
2
Mix all the ingredients of the medium dough into a dough.
3
Just form a group and do not need to be shiny or elastic.
4
Cover with plastic wrap and base up at room temperature for about 90 minutes.
5
Mix all the ingredients of the main dough well and add the medium dough. Add the peanut butter when kneading it into a smoother and elastic dough.
6
Continue kneading into a smooth, elastic dough that pulls out the film.
7
Cover with plastic wrap and ferment for the second time, about 50 minutes.
8
Divide the cured dough into 6 equal portions, round it, cover with plastic wrap and relax for 15 minutes. (This step map was taken too early)
9
After relaxing, roll out the dough into an oval shape, roll it into a long strip of about 50 centimeters, and arrange it in a "6" shape.
10
The long strips are inserted into the circle to weave into a garland shape and placed on a baking sheet.
11
Finally, wake for another hour or so, ferment until twice the size, and brush the egg liquid all over.
12
Bake at 180 degrees for about 20 minutes until the surface is colored, and immediately rebounds after pressing.