Peanut Butter Melaleuca Shortbread
1.
180 grams of water in the bread bucket, add salt, pour flour, dig a small hole in the flour, add yeast
2.
Pour sesame oil into peanut butter, mix well and set aside
3.
Add 10 grams of water to sugar and mix well until the saccharification is turned into sugar water for later use
4.
Start the kneading process and form a smooth dough
5.
Ferment in a warm place to double the size, take out the air and divide into two pieces of dough
6.
Take a piece and roll it into a tongue shape
7.
Spread peanut butter and leave some space on the edges
8.
Rolls into long strips
9.
Cut into several sections with a knife
10.
Close both sides as shown
11.
Gather the closing to the middle and squeeze tightly
12.
With the mouth facing down, gently press the palm of your hand to form a circle
13.
Place it on a non-stick baking tray and make the others in turn
14.
Place the baking tray on the middle of the oven, put two bowls of hot water at the bottom, cover the oven door and let it stand for 20 minutes
15.
Take out the baking tray, preheat the oven, and at the same time brush the biscuits with sugar water
16.
Sprinkle with white sesame seeds
17.
Put the baking tray into the lower level of the preheated oven, 180 degrees for 25 minutes
Tips:
The temperature and time of the oven should be set according to the temper of your own oven. Brushing the cake with sugar water will make it easier to stick to the sesame seeds. If the peanut butter concentration is just right, you don’t need to add sesame oil to dilute it.
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