Cappuccino Peanut Toast 7 (direct Method)
1.
Prepare materials.
2.
Mix all the ingredients except butter and Huai salt ground peanuts and knead to the expansion stage before adding butter.
3.
Then knead to the complete stage.
4.
Lid and ferment in a warm place to 2 times its size.
5.
Then divide the exhaust into 4 parts and relax for 20 minutes.
6.
Take a dough and roll it out.
7.
After folding in three, turn the reverse side 90 degrees.
8.
Roll it up again.
9.
Then relax for another 15 minutes.
10.
Use the same method to roll out and tear the ground peanuts.
11.
Roll it up from one end.
12.
Put it in a toast box and ferment for the last 40 minutes. (I brushed the egg liquid on the surface to make it brighter)
13.
Enter the preheated oven at 175 degrees for 20 minutes.