Peanut Almond Roll

–from "Miao Shou Baking" can do six

–from "Miao Shou Baking" can do six

Material

High-gluten flour 150 grams
Low-gluten flour 50 grams
baking powder 1/2 teaspoon
White sugar 30g
Whole egg 20 grams
milk 95 grams
salt 1/4 teaspoon
butter 25 grams
peanut butter
almond slices

Knead all the ingredients except butter into dough, and knead to the stage where rough film can be pulled out. Wrap in butter and continue to knead the dough until the expansion stage where the film can be pulled out. 1 hour fermentation (to 2.5 times larger)

Peanut and Almond Roll Step 1

After fermentation, the bread is vented and let the dough relax for 15 minutes.

Peanut and Almond Roll Step 2

Roll the dough into a rectangle and spread it with peanut butter; I worry that the heat is too high and only a thin layer is applied.

Peanut and Almond Roll Step 3

Roll up the dough and pinch it tightly.

Peanut and Almond Roll Step 4

It is used to divide the dough into six equal parts, put it in a baking tray or paper film, and ferment it for about 50 minutes to 1.5 to 2 times the size. Brush the top of the egg liquid and sprinkle with almond slices to decorate. Preheat the oven at 200 degrees, turn 180 degrees in the middle layer and bake for 18-20 minutes.

Peanut and Almond Roll Step 5

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