Marbled Peanut Short Toast

by Food·Color

4.7 (1)
Favorite

Difficulty

Easy

Time

2h

Serving

2

Seeing a toast's shaping method, it looks very good, it is exactly the desired layered effect. There is a little peanut candy left, and I continue to use it to make a small toast.
Although the peanut shortbread can be easily rubbed into a powder, there are still a few small hard candy pieces that break the dough. Wrap it, roll it out, fold it, and roll it out, it feels like a crisp. After cutting and braiding, I remembered that it seemed that I had not braided four-strand braids with dough. For a while, he was a little at a loss, but he quickly recovered.
The chubby braids were rolled up and put into the toast box. I don't know whether it was because the temperature was low or the sugar was sweet. The dough rose much slower than when it first started. Seeing that the height doesn't seem to change anymore, and finally loses patience, let's just bake it.
The areas with dense sugar content are darker, but they still look good. Cut it open and stack it up exactly as you want. . . . "

Marbled Peanut Short Toast

1. Ingredients: 130 grams of high-gluten flour, 3 grams of yeast, 12 grams of white sugar, 1.5 grams of salt, 20 grams of egg liquid, 655 grams of milk, and 10 grams of butter. Peanut Crisp Candy 80g

2. Stir the dough ingredients except butter evenly,

3. Add the butter and continue to stir,

4. Until the film is pulled out,

5. Put it in a large bowl and set it in a warm place for basic fermentation.

6. The dough has grown to double,

7. Take out, vent, spheronize, and relax for 20 minutes.

8. Roll out into a square shape, and spread on the crunched peanuts.

9. Pinch the four corners relatively tightly.

10. Roll out a rectangle,

11. Fold the ends towards the middle,

12. Fold in half again and relax for 5-10 minutes.

13. Roll it out and fold it in three folds. Relax for 5-10 minutes.

14. Roll into a rectangle.

15. Cut into 8 strips along the long direction.

16. Stack them in pairs so that the incision faces upwards.

17. One end overlaps,

18. Braid into a four-strand braid, squeeze the mouth tightly.

19. Roll up into a ball from one end,

20. Close the mouth down, put it in a toast box, and leave it in a warm place to ferment.

21. The dough grows to eighth full.

22. Put it in the middle and lower level of the oven, heat up and down 170 degrees, bake for about 30-35 minutes.

23. The surface is golden and baked.

24. Demould immediately and let cool.

25. Slice after cooling.

Tips:

The fermentation time needs to be adjusted according to the temperature situation.
Peanut butter can be replaced with peanut butter or other fillings.
The baking time and firepower need to be adjusted according to the actual situation.

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