1. Pour other main ingredients except butter into the bread machine
2. After kneading until it is basically expanded, put in butter softened at room temperature and continue to knead.
3. Knead until you can pull out the translucent hand mask
4. Take out the stirring rod and round it for the first fermentation.
5. Fermented to 2.5 times the size
6. Pour out the air, divide into 9 portions, cover with plastic wrap and relax for 20 minutes.
7. Prepare to chop peanuts (don't need to chop too large and large particles are more fragrant)
8. Stir 50g peanut butter, 10g cotton white sugar, 5g peanut oil and set aside
9. After it relaxes, take a dough and squeeze it
10. Pack the right amount of peanut butter
11. Close down
12. Put it in the oven for the second fermentation and ferment to double the size. (Put a bowl of warm water at the bottom to help fermentation)
13. After fermentation, brush a thin layer of egg liquid on the surface, and brush gently. Sprinkle with crushed peanuts. Put it in the preheated oven.
14. 180 degrees for 20 minutes (the specific temperature is based on your own oven)
15. Finished product
16. Finished product
Tips:The above water ratio is for reference only, the water absorption of each type of flour is different, and the temperature is different, the water absorption is different. Please increase or decrease appropriately when doing it.
