1. Prepare the materials needed to make bread.
2. Pour the dry ingredients into the cook machine except the butter, then mix the wet ingredients and pour
3. Turn on the first gear and stir until the flour is mixed together, then turn on the third gear and stir until the dough is smooth. The dough is sticky before it becomes gluten, and it is easy to stick to the bottom of the tank. Stop the machine and scrape the bottom of the tank clean with a spatula.
4. At this time, take a small piece of dough for inspection, and a thicker film can be pulled out. Note that the dough will no longer stick to the bottom of the tank at this time, and it will be pulled up immediately when it sticks to the wall of the tank during mixing.
5. Add the softened butter.
6. Select level 1 and knead until the dough and butter are evenly mixed. Use a low level before the butter and dough are evenly mixed. Too fast is not conducive to the fusion of butter and dough.
7. After mixing, select 3 again and knead until the surface is smooth and delicate. When you hear the "pop" sound of the dough being thrown on the wall of the tank, the dough is ready. Take a piece of dough and check if it reaches the desired state. If it does not, choose 3 levels of kneading. If you feel it is reached, adjust to level 1, pour in the ground peanuts, mix and knead the dough.
8. The kneaded dough is rounded, covered with plastic wrap, and fermented in the fermentation tank to 2 times its size.
9. Dip your fingers with high flour, poke a hole in the fermented dough, do not collapse the filling around, just retract the jack slightly
10. Press and exhaust the dough, then divide it into 8 equal parts, round again, cover with plastic wrap, and let it relax for 10 minutes.
11. Take a loosened dough and roll it into a sheet with a dough roll.
12. Then turn it over and roll it up from the long side.
13. Please pay attention to it, it is best to have the same size and shape of the roll, otherwise it will affect the appearance of the finished product.
14. Put it into the fermentation tank to ferment to 2-2.5 times the size, and then use scissors to gently cut 6 small openings on the surface. Bake at 175 degrees for about 18 minutes. When you think the bread can be colored, remember to cover the surface with tin foil.
15. The toasted bread, the tissue after tearing.
16. Beat the whipped cream with sugar and set aside.
17. Cut the bread with a rectangular tooth knife, being careful not to cut it, and sprinkle an appropriate amount of peanut flour.
18. Choose a suitable piping mouth, squeeze whipped cream in the middle, and sprinkle peanut powder on the surface for decoration.
