Name: Brown Sugar Peanut Butter Braided Bread
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 75g Water (soup type); 123g milk; 15g High-gluten flour (soup type); 40g Sugar; 300g High-gluten flour; 4g yeast; 4g salt; 50g Whole egg liquid; 16g milk powder; 25g butter; 60g peanut butter; 60g brown sugar

Brown Sugar Peanut Butter Braided Bread

by jijiqucho (From Sina Weibo.)

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Sugarcane is one of the favorite winter fruits of many people. Its sugar content is very rich. Its sugar is composed of sucrose, fructose and glucose. It also contains a lot of iron, calcium, phosphorus, manganese, zinc, etc. Among the trace elements necessary for the human body, the content of iron is particularly high, reaching 9 mg per kilogram, ranking first among fruits. Therefore, saccharine has the reputation of "blood-tonifying fruit". Every year during the sugarcane season, friends will carry more than 20 kg The brown sugar made by me was given to me. There were ginger brown sugar and ordinary brown sugar, so every time she took enough brown sugar for me to drink for a year, I felt that I couldn’t drink it, but I didn’t dare to drink too much, sometimes I could only make it. Some dim sum or cooking some dishes. Someone asked me what kind of brown sugar is good last time. I said I really don’t know, but the brown sugar in her house is not as dark red as in the supermarket, and it is slightly golden. , And there is no such thing as clumping, grabbing the brown sugar, they loosen like sand, boiled water soaks without residue and precipitation, and it tastes more sweet cane. This brown sugar peanut butter bread is also purely to eliminate the peanut butter and brown sugar at home. Don't be as cheap as me. You like to put the fillings on it. Then the whole brown sugar in the oven will be overflowing with brown sugar sauce.

Brown Sugar Peanut Butter Braided Bread

1. Mix 15 grams of high powder of the soup ingredients with 75 grams of water and stir evenly, boil it over a low fire, keep stirring while heating, to prevent the bottom of the paste, heat until the batter is thick, lines appear when stirring, and stir until there are no particles. The liquid mass becomes a paste and transparent state, and it can be kept cool for later use! (It is best to use the refrigerator overnight for better results)

2. Mix all the ingredients except butter and put them in the Dongling chef machine. Stir for 5 minutes on the 1st gear and 10 minutes on the 3rd gear.

3. Add the butter cut into small pieces. The butter is best wrapped in the dough and stir for 2 minutes at gear 1, and 7 minutes at gear 4.

4. The complete glove membrane has come out.

5. Take out the dough, grease the dish, put it on the dish, cover with plastic wrap, and ferment at room temperature. When it is two to three times the size, dip your fingers in flour and insert it into the dough. The holes do not rebound or rebound slightly, and the dough does not collapse.

6. Take out the dough, divide it into 5 portions, and vent, round and loosen for 15-20 minutes.

7. Roll the dough into a rectangular piece of dough. Spread a thin brown sugar peanut butter on the surface. Use a spatula or hand to flatten it. Don't spread it around the edges.

8. Roll the dough sheet into a strip and seal tightly.

9. Make a vertical cut, don't cut the other end to the end.

10. Weave the two crosswise, and notice that the cross section with sauce is upward. After braiding, the two ends are pinched tightly and tucked behind the back.

11. Place it in a warm and humid place for the second shot, and it will become twice as large as the original, about 1 hour to 1 hour and a half.

12. Put it in the preheated oven at 170 degrees, about 20 minutes, until the surface is colored.

13. After being out of the oven, you can take a bite happily.

Tips:
1 The amount of water for the bread should be reserved 10 grams, after all, the water absorption of each flour will be different.
2 Prolong the fermentation time appropriately in winter.
3 If the dough is kneaded by a chef, pay close attention to the changes in the dough in the last 2 minutes. If the batter begins to adhere to the original clean kneading basin wall, you have to shut down immediately and can no longer knead it, indicating that you have already kneaded it.
4 The peanut butter inside the filling is the kind of supermarket, you can grind it yourself to make it more fragrant