Brown Sugar Peanut Whole Wheat Bread
1.
Take half a bowl of water and melt the brown sugar bricks. The melted brown sugar is allowed to dry until lukewarm to melt the yeast, and add the flour
2.
Gradually add warm sugar water during the process to combine the ingredients into a dough. Fermented into double-sized dough
3.
Take out the dough and divide it into eight portions. Roll out the dough and sprinkle with crushed peanuts. Fold up on both sides and roll up from one end (it looks like this is rolled up...)
4.
Make the remaining seven-point dough in turn. Put the prepared rolls in a greased rice pot
5.
The bread embryo that is twice as large is fermented again. Sprinkle some crushed peanuts on the surface for a little decoration; heat the cooking button, and pour hot water into the gap (be careful to burn) after skipping the gear; press the cooking button again and put on the lid. (Yes, it's the rhythm of making water simmering buns) After the water dries, it will jump back to the holding position. Let it cool for a while and start eating
Tips:
The brown sugar in the recipe can be melted faster with brown sugar powder, and there are only brown sugar bricks in the house.
The amount of water in the recipe depends on the water absorption of the home flour. Mark can only say [appropriate amount].
Whether there are fillings in the bread, please do as you like.
The bread of the rice cooker, I think it is the rhythm of making water-fried buns!
