Peanut Butter Scallion Rolls
1.
Let's make peanut butter first. Choose fat-rich peanuts, put them in a baking tray, and bake them at 200 degrees for about 10 minutes. Pay attention to them. Do not bake them. Take them out if they don’t change color. When they are cold, they will be crispy. If they are roasted, they will turn yellow. It's too late, because the peanuts contain oil, they will continue to heat up and become burnt when taken out. The roasted peanuts are rubbed off the red coat, as long as the white peanut kernels are needed.
2.
Put the cleaned peanut kernels into the tritan mixing cup of the broken wall conditioner, cover the lid and place the cup on the base. The wall-breaking conditioner is powered on, if you operate directly on the machine, select the "juice" button to start it, and make 1 minute and 56 seconds; if you are on the mobile phone APP, select "juice" to start directly, make 1 Minutes and 56 seconds.
3.
The machine starts to work. During the mixing process, use the mixing rod that comes with the machine to sort the peanuts, and they will soon be ground. Two juice programs are used. Because the motor rotates at a high speed, it will heat up, so rest for 10 minutes between programs, which will also extend the service life of the machine.
4.
When the production is over, a smooth, rich peanut butter is obtained. The prepared original peanut butter is more convenient to season when cooking.
5.
Put the dough materials into the bread machine and start the dough program to knead for 15 minutes. Put the kneaded and smooth dough into the basin, cover with plastic wrap, and start to ferment in a warm place for about 1 hour. After the fermentation is completed, the dough becomes about 2.5 times larger. You can poke a hole that does not shrink by hand. .
6.
Knead the fermented dough for a while to discharge the gas inside the dough, knead it smoothly again, and let it stand for a while for proofing.
7.
Divide it into two portions. Take one portion and roll it into a larger rectangular dough. Spread the peanut butter I just made, drizzle some peanut oil, sprinkle with salt and five-spice powder, sprinkle with chopped green onion, and roll it up.
8.
After the roll is finished, divide it into 16 evenly to make 8 flower rolls.
9.
Stack each group of two, squeeze it with both hands, make the incision upward, and then twist it in the opposite direction, and press it underneath, and the Hanami is completed. The result is a relatively mini Hanamaki.
10.
A total of 16 Hanamakis were made, and they were put into two layers of the steamer, underneath them with moistened gauze to avoid adhesion. Proof again for 20 minutes, the embryo will become big and soft. Put the lid on the steamer, steam for 15 minutes after the high heat, and then simmer for 3 minutes after turning off the heat. The production is complete.
Tips:
1. Some peanuts have high oil content and some have low oil content. If you can't buy special oil-squeezed varieties, you can add some peanut oil.
2. If the whipping time is too long, remember to let the broken wall conditioner take a break in the middle, and wait for the motor to cool down before using it.
