Marbled Peanut Short Toast

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. . . . "

Ingredients

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

Marbled Peanut Short Toast recipe

2. Stir the dough ingredients except butter evenly,

Marbled Peanut Short Toast recipe

3. Add the butter and continue to stir,

Marbled Peanut Short Toast recipe

4. Until the film is pulled out,

Marbled Peanut Short Toast recipe

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

Marbled Peanut Short Toast recipe

6. The dough has grown to double,

Marbled Peanut Short Toast recipe

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

Marbled Peanut Short Toast recipe

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

Marbled Peanut Short Toast recipe

9. Pinch the four corners relatively tightly.

Marbled Peanut Short Toast recipe

10. Roll out a rectangle,

Marbled Peanut Short Toast recipe

11. Fold the ends towards the middle,

Marbled Peanut Short Toast recipe

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

Marbled Peanut Short Toast recipe

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

Marbled Peanut Short Toast recipe

14. Roll into a rectangle.

Marbled Peanut Short Toast recipe

15. Cut into 8 strips along the long direction.

Marbled Peanut Short Toast recipe

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

Marbled Peanut Short Toast recipe

17. One end overlaps,

Marbled Peanut Short Toast recipe

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

Marbled Peanut Short Toast recipe

19. Roll up into a ball from one end,

Marbled Peanut Short Toast recipe

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

Marbled Peanut Short Toast recipe

21. The dough grows to eighth full.

Marbled Peanut Short Toast recipe

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

Marbled Peanut Short Toast recipe

23. The surface is golden and baked.

Marbled Peanut Short Toast recipe

24. Demould immediately and let cool.

Marbled Peanut Short Toast recipe

25. Slice after cooling.

Marbled Peanut Short Toast recipe

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.

Comments

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