–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)
After fermentation, the bread is vented and let the dough relax for 15 minutes.
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.
Roll up the dough and pinch it tightly.
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.
