Peanut Butter Sandwich Roll
1.
Take a bowl of warm water, just not hot, put the yeast, let it stand for seven or eight minutes, and let it dissolve on its own.
2.
Knock in the eggs, add sugar and salt, and beat them up. Pour in the completely dissolved yeast and stir.
3.
Sift in baking powder and flour. Can start to be ravaged.
4.
Knead the noodles casually, regardless of direction or strength. After ten minutes or so, the dough is basically ready, and the state is slightly humid, and it will not tear easily when stretched to a certain thickness.
5.
Mix in butter that has softened at room temperature.
6.
Put the dough back in the container, cover it with a layer of plastic wrap, and leave it in a warm place to ferment to twice its original size, depending on the ambient temperature, about 40-60 minutes.
7.
After fermentation, divide the dough into 12 equal parts, squeeze the dough, squeeze it, and relax it for 18-20 minutes.
8.
Take a small dumpling and spread it out into a rectangle. One long side can be slightly thicker than the other long side.
9.
Spread a spoonful of peanut butter on the left. Then roll it up from left to right. When rolled, it looks a bit like a snail, one end is slightly thicker and the other end is slightly pointed.
10.
The two ends are staggered in the buttered mold.
11.
Cover with plastic wrap and carry out the second fermentation, about an hour, until the dough is squeezed together and doubled.
12.
Spread a spoonful of jam into the middle gap.
13.
Preheat the oven at 180 degrees and bake at 175 degrees for 10 minutes. After baking, brush a layer of butter on both sides of the bread.
Tips:
Personally, I have tried fermenting under the sun, under a heating lamp, or on the top of the oven (note the temperature is lowered). The two fermentations must be covered with a layer of plastic wrap or a plastic bag, otherwise it will dry easily.
My home is a mini oven. If you use a large oven, you can increase the temperature or extend the time as appropriate.
