Peanut butter rolls(hua sheng jiang mian bao juan )

Peanut butter rolls

Introduction:

"Last time I made peanut butter, after I made a loaf of bread, there was a small plate left. That bag of flour just left 140 grams, two leftovers together, let them become peanut butter rolls. The dough has been changed slightly according to xiajunzhi's formula. I'll do anything else. It was not much different from the expected result. I hesitated between five and four and finally decided to do only four. ——A small number makes a quick meal. "

Production steps:

Step 1: dough

Step 2: pour the dough except butter into a large bowl

Step 3: stir into a slightly smooth dough and add butter

Step 4: continue to stir out the film

Step 5: put into a large bowl and ferment to 2.5 times the size

Step 6: take out the fermented dough, exhaust, round and relax for 15 minutes

Step 7: roll it into a rectangle about 25x20cm

Step 8: apply peanut butter

Step 9: roll up and close down

Step 10: cut into four equal segments

Step 11: put each cut up into the baking tray

Step 12: ferment to 2 times the size

Step 13: brush the surface with egg liquid and sprinkle with chopped peanuts

Next step: put it in the oven for about 15 minutes,

Step 15: the surface is golden, and it's out of the oven

Materials required:

GAOJIN powder: 140g

Water: 70g

Dry yeast: 1 teaspoon

Fine granulated sugar: 25g

Salt: 1 / 4 teaspoon

Milk powder: 6 g

Whole egg: 15g

Butter: 15g

Peanut butter: right amount

Peanuts: 2 tablespoons

Note: it's wise to cut four, and five will stick together. But it won't affect eating. The peanuts are roasted in advance, peeled and chopped, and then the peanuts are chopped. But you don't need to bake it too well. You can peel it off

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Hua Sheng Jiang Mian Bao Juan