Peanut almond rolls
By VicentaLakin
My son always yelled at me for peanut butter, and he bought him a big pot of peanut butter, and he only ate it a few times, and it's a headache to open the fridge every day and watch a day of the deadline! It's been a while since I've been looking around, and this peanut almond roll is for me
Recipe Recommendations
- high-gluten flour 150g
- low-gluten flour 50g
- yeast powder 1/2 tsp of
- fine sugar 30g
- whole egg 30g
- fresh milk 95g
- salt 1/4 teaspoon
- butter 25g
- peanut butter 110g
- almond slices appropriate amount
- salty and sweet
- baking
- several hours
- ordinary
Steps for Peanut almond rolls
1
Prepare the materials required to mix all the pasta material except butter into a mass。
2
Soften the butter early in the room temperature and then add it to the mixed noodle。
3
The fermentation continues until the face is able to pull out a large piece of thin film, at which point it is covered for the first fermentation, until it is twice as big as 2.5 times larger, when it is removed from the roller circle and looses for 15 minutes。
4
The loosely fine pasta sprouts, evenly covered with peanut butter and curled in rolls。
5
On average, six rolls of rolls are divided into paper models for a second fermentation。
6
The fermented bread is painted with full egg fluid, the apricot is decorated, the oven is preheated to 200 degrees, and above is a medium of 180 degrees, 18-20 minutesPeanut almond rolls Make Tips
Do not roll the dough too tightly to prevent the inner rolls from bulging during baking.