1. 50 grams of water, 50 high powder, 1 gram of yeast.
2. Except for the butter and salt, the main dough and the Polish species are all mixed and stirred.
3. When the dough is smooth, add butter and salt and stir (after salt and oil method)
4. After the butter is mixed, you can tear the dough into small pieces and stir again.
5. Stirred state.
6. Cut a little dough and pull out a large, strong transparent film by hand (the film must be tough and not easy to break)
7. After spheronization, cover with plastic wrap at 25 to 28 degrees for basic fermentation.
8. The fermented dough can be dipped in powder and poke holes without shrinking or collapsing.
9. After pressing the exhaust, use a rolling pin to form a rectangle.
10. Squeeze the peanut butter and smooth it with a spatula.
11. Sprinkle with minced coconut and cranberries.
12. Roll it up, roll it tighter.
13. Pinch tightly at the interface,
14. Cut small pieces with a knife.
15. Pinch the two ends tightly.
16. Put it in the baking tray for second fermentation.
17. Brush the egg liquid after fermentation.
18. Sprinkle a little black sesame seeds.
19. Put it in the preheated oven at 150℃ for 15 minutes in the middle (temperature time is for reference only)
20. Baked.
21. Dry until hand temperature sealed and preserved.
22. Appreciation of the finished product.
Buy on JD
Buy on Amazon