Spicy peanut flavored paibao(nong xiang hua sheng wei pai bao )

Spicy peanut flavored paibao

Introduction:

Production steps:

Step 1: peel the peanuts

Step 2: powder the peanuts and put all the ingredients together except butter

Step 3: after the oil method, the dough is mixed with an egg beater to the expansion stage

Step 4: you can use your hand to pull apart the thin film that is not easy to break

Step 5: mix the dough, put it in the basin, cover it with plastic film for one fermentation (the best temperature for one fermentation is about 28 ℃)

Step 6: ferment once until the dough is 2 to 2.5 times larger than the original one (stick your finger in the flour to poke the hole without rebounding)

Step 7: after exhausting, divide into 10 parts, round, about 43g each, cover with plastic film, wake up for 10-15 minutes

Step 8: knead into round strips, put them on the baking tray separately, cover them with plastic film for secondary fermentation (the optimal temperature for secondary fermentation is about 38 ℃)

Step 9: double the second round, rinse the surface with egg liquid

Step 10: put in the upper layer of the oven, 165 degrees, about 18 minutes

Materials required:

GAOJIN powder: 200g

Peanut: 40g

Egg liquid: 30g

Yeast: 2.5G

Water: 80g

Salt: 2G

Butter: 20g

Sugar: 40g

Note: 1. You need a special egg beater to mix noodles. Ordinary egg beaters are not recommended, which may burn the motor. If you don't have an egg beater and noodles, you can knead them in a toaster or by hand. 2. Water is related to the dry humidity of flour, which can be adjusted at about 80-90g.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Nong Xiang Hua Sheng Wei Pai Bao