1. Mix water, yeast and condensed milk evenly;
2. Add all ingredients except ground peanuts and butter, and knead it into a smooth dough;
3. Add butter and knead until the expansion stage, add the ground peanuts in the last few minutes and knead well;
4. Cover with plastic wrap and ferment to double the size;
5. Take four equal portions of the dough and knead and relax for 10 minutes;
6. Roll out into big round pieces;
7. Fold in a quarter on both sides;
8. Fold in half again;
9. Squeeze the mouth tightly;
10. Brush the surface with a layer of sugar water, roll a layer of white sesame seeds, complete 4 in turn;
11. Arranged into the baking tray, the second fermentation is less than twice as big (my home room temperature is 32 degrees, my second heat is about 35 minutes at room temperature, I don't have the humidity measurement stuff, so don't ask me about the humidity);
12. Put it into the middle layer of the preheated 180 degree oven and heat it up and down for about 27 minutes;
13. Finished picture
14. Finished picture
15. Finished picture
16. Fragrant peanuts are crushed in it!
Tips:The amount of ingredients in the recipe can be used to make four breads. If limited by the size of the oven and baking pan, the ingredients can be halved to make two finished products, depending on personal circumstances. The peanuts are sautéed and peeled. Use a wall breaker to break them, but don't be too broken. I feel a bit more granular. The warmth of the oven is adjusted according to the temperament of the oven at home.
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