Peanut Butter Rolls (one Time Fermentation)
1.
Except butter, put all the raw materials in the dough into the bread bucket, start a kneading program, and knead until the dough is smooth.
2.
Add the softened butter and knead to the expansion stage, at this time the dough can hold out a thinner film.
3.
Cover the dough with plastic wrap and let it rest for 15 minutes.
4.
After the loose dough is exhausted, use a rolling pin to roll out a rectangular dough (30*25cm). Squeeze the bottom end with your fingers.
5.
Spread the peanut butter evenly on the top of the dough, leaving a little space around it.
6.
Roll up the dough sheet from top to bottom.
7.
Remember to squeeze tightly when closing, and squeeze both ends as well.
8.
Cut into trapezoidal blocks with a sharp bevel. I removed the head and tail and cut into 9 pieces.
9.
Cut the dough, with the short side facing up, press a line vertically with chopsticks.
10.
In this way, the dough forms nice lines on both sides.
11.
All dough is operated in the same way. Spray water on the dough and leave it in the oven (37°C) to ferment.
12.
It takes about 30 minutes to ferment to double the size.
13.
Sprinkle a little peanuts on the surface for decoration.
14.
The fermented dough is sent to the preheated oven, the middle layer, the upper and lower heat 175 ℃, bake for 20 minutes.
15.
The baked dough is placed on the grill to cool.
Tips:
1. When putting raw materials, make sure that the yeast does not come into direct contact with sugar or salt.
2. The amount of water in the dough should be adjusted according to the water absorption of the flour.
3. It can be fermented at room temperature in summer, if it is winter, you can use a bread machine or oven to ferment.
4. The baking time and temperature need to be adjusted according to the temper of your own oven.
5. Bread can be stored at room temperature for about 3 days, remember not to put it in the refrigerator. If you want to store it longer, put it directly in the freezer.
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