Peanut and almond roll(hua sheng xing ren juan )

Peanut and almond roll

Introduction:

"My son was always arguing that I wanted to eat peanut butter. When I was excited, I bought him a large can. As a result, I only ate it a few times. It's really a headache to open the refrigerator every day and watch the peanut butter marching towards the deadline of the shelf life day by day!! Today, I have nothing to do. After reading the baking book for a while, I suddenly found this peanut almond roll. It's really for me. I found the almond slices after a search in the sorting rack. What are you waiting for

Production steps:

Step 1: prepare the required materials, mix all the dough materials except butter, and stir to form a dough.

Step 2: soften the butter at room temperature in advance, then add it to the dough.

Step 3: continue to stir until the dough can pull out a large piece of film. At this time, cover it with plastic film for the first fermentation until the dough is 2 to 2.5 times larger. Take it out and round it. Relax for 15 minutes.

Step 4: roll the loose dough into a long square shape, spread peanut butter evenly, and roll it into a roll.

Step 5: divide the rolled dough roll into 6 parts, put them into the paper mold and ferment for the second time.

Step 6: brush the whole egg liquid on the surface of the fermented bread, sprinkle with almond slices for decoration, preheat the oven to 200 degrees, and then bake for 18-20 minutes at 180 degrees above

Materials required:

High gluten flour: 150g

Low gluten flour: 50g

Yeast powder: 1 / 2 tsp

Fine granulated sugar: 30g

Whole egg: 30g

Fresh milk: 95g

Salt: 1 / 4 tsp

Butter: 25g

Peanut butter: 110g

Almond slice: moderate amount

Note: don't roll the dough too tightly to avoid the small bulge inside during barbecue.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Hua Sheng Xing Ren Juan