Bread with peanut and almond butter

Bread with peanut and almond butter

Introduction:

"It's daybreak, and peace... Should I wake up every morning and be glad I'm still alive? How many unknowable restlessness lurks in the dark night, which may change everything in an instant... The rolling night lengthens the time, one minute and one second, as slow as the century... In the morning, the sun is surprisingly good. Night, is it real or phantom? And is sunshine a sign of light or darkness? The next night is approaching... It's daybreak. Peace.... Peanut butter bread, specially made for this purpose. Who cares about the fragrance of the night

Production steps:

Step 1: medium dough: 220g high gluten flour, 3G dry yeast, 135g water

Step 2: mix all the dough

Step 3: stir to form a ball

Step 4: fermentation base

Step 5: Main dough: 30g high gluten flour, 1 / 4 spoon salt, 20g water

Step 6: mix the main dough with the medium dough

Step 7: stir until smooth

Step 8: add peanut butter

Step 9: continue stirring until a slightly transparent film can be pulled out

Step 10: ferment again for 50 minutes

Step 11: exhaust, split into 2 equal parts, round, relax for 10 minutes

Step 12: roll it into a rectangle of about 30 cm

Step 13: roll it into a cylinder and flatten it gently

Step 14: cut into two strips

Step 15: weave into a twist

Step 16: put in the baking pan and ferment for 30 minutes

Step 17: surface decoration: 30g protein, 30g sugar powder, 20g almond powder

Step 18: pour the sugar powder into the protein and stir well

Step 19: add almond powder

Step 20: mix well

Step 21: brush on the surface of the fermented dough

Step 22: put in the oven, middle layer, heat 175 degrees, bake for 22 minutes

Step 23: the surface is golden, and it's out of the oven

Materials required:

GAOJIN powder: 250g

Dry yeast: 3 G

Water: 155g

Fine granulated sugar: 30g

Salt: 1 / 4 teaspoon

Homemade peanut butter: 70g

Protein: 30g

Powdered sugar: 30g

Almond powder: 20g

Note: when brushing almond paste, the concave and convex sides of the dough should be brushed until the dough is cut into two strips, one end should not be cut off, and when weaving twist, the tail should be tight, and the middle dough does not need to be stirred into smooth dough

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet