1. Weigh the materials needed for the dough, except for the butter, and mix them in a basin.
2. Stir it into a dough without dry powder and place it in the bread machine.
3. Start the first mixing procedure, 13 minutes.
4. At the end of the program, the dough is smooth, and a rough and thick film can be pulled out and softened butter is added. Start the second mixing procedure, 13 minutes.
5. At the end of the program, the dough is kneaded to the expansion stage, and small pieces of non-breakable film can be pulled out, which is suitable for preparing bread. Take it out and put it in a pot for fermentation.
6. The dough is twice as big and the fermentation is complete.
7. Take out the dough, sprinkle with dry powder, knead the dough to remove air.
8. Relax for 10 minutes, and roll out into a rectangular dough sheet of uniform thickness.
9. Use a rubber spatula to spread the peanut butter evenly.
10. Roll up on the short side.
11. Roll into a cylindrical noodle roll and pinch it tightly.
12. Divide the dough roll into six equal parts with a sharp knife, with the cut side facing up, and put in the paper film. The bread embryo is fermented twice.
13. The fermentation is complete and the volume is about twice as large.
14. Brush the surface of the bread dough with a thin layer of whole egg liquid and sprinkle some almond slices for decoration. Put it into the middle layer of the preheated 180 degree oven, and bake on the top and bottom for 18 minutes until the bread surface is golden.
15. Toast the bread, let it cool and store in an airtight seal.
Tips:1. The temperature and time of the oven can be flexibly controlled according to the situation of the oven.
2. The water absorption of flour is different, and the amount of liquid is different. Do not add up the liquid material at one time, set aside 15 grams for adjustment.
3. When the dough is rolled up, do not roll it too tightly, so as to avoid the internal arching during the baking process, and the appearance is not beautiful.
