Peanut butter, little foot bread
By VicentaLakin
I've got some peanut butter at home, and I've been saving my own peanut butter for a long time, without any additives, and I've been lazy to make bread, so I've got to wrap it into bread. {\bord0\shad0\alphaH3D}
Recipe Recommendations
- high powder 300 grams
- eggs 40 grams
- milk powder 15 grams
- salt 2 grams
- fine sugar 40 grams
- milk 140 grams
- butter 20 grams
- yeast 4 grams
- peanut butter appropriate amount
- milk fragrance
- baking
- several hours
- ordinary
Steps for Peanut butter, little foot bread
1
All materials except butter are in the basin。
2
Scratch them and add butter to the expansion phase of smooth film。
3
The surface is covered with wet sheeting or fresh membranes, and warm areas are fermented approximately twice as large。
4
The noodle vents into 10 30 g, 10 8 g and 10 5 g, each rolling round for 15 minutes。
5
Take a big noodle and flattened it with your hand, twirling it in a ton of peanut butter。
6
The whole is shaped in a triangle。
7
The triangle is turned over and the discounts are spread into the baker with oilpaper, with two eight grams in the middle and two five grams on both sides, in the form of feet。
8
The grill is fermented twice as big as the warmth, and the egg fluid is brushedPeanut butter, little foot bread Make Tips
1. Do not roll the dough rounds too thin; they only need to be thick enough to wrap the peanut butter.
2. When placing the "little feet" on the baking sheet, leave some space between the toes, as they will expand during proofing and baking.