Peanut Butter Toast
1.
First of all, make preparations. It is best to weigh all the ingredients for later use. Don't look for the kind of ingredients used when making them. It is easy to miss.
2.
Put the dough materials except peanut butter, butter and rose sea salt into the bucket of the bread machine.
3.
Start the cook machine, firstly mix the ingredients for 3 minutes to 5 minutes, turn to the second gear for 15 minutes, and beat the dough to a coarse film state.
4.
Add the softened butter and rose sea salt, start the cook machine again for 10-15 minutes and turn to gear 3 for 5 minutes. (The dough can be cut into small pieces with scissors to increase the contact area, and the effect of noodles is better)
5.
Knead until you can completely pull out a uniform glove film.
6.
Simply gather it into a smooth and non-sticky dough, put it in a basin, and seal it with plastic wrap for a fermentation.
7.
Ferment to double the size.
8.
Take out the fermented dough, pat to exhaust, and relax for 20 minutes.
9.
Divide equally into two portions, spheronize, and relax again for 10 minutes.
10.
Take out a loose piece of dough, roll it into a square with a rolling pin, and spread the peanut butter into a square in the middle.
11.
Fold the four corners of the dough inward, pat gently to squeeze out the bubbles, pinch the mouth tightly, and squeeze it.
12.
Turn the direction, fold into a rectangle, and relax for 5-10 minutes.
13.
Use a rolling pin to gently roll it into a strip.
14.
Roll it up from top to bottom, and put it into the water cube toast box with the mouth down. (The water cube here is 10*10*10)
15.
Put it in the oven for secondary fermentation, and ferment to nine minutes full. (Remember to put a bowl of hot water in the oven)
16.
Preheat the oven at 190°C and 180°C for ten minutes, put it into the toast box at a speed, and bake for about 42 minutes.
17.
After baking, take out the toast box directly, shake it on the tabletop, demould it, let it cool on the drying net, and store it in an airtight seal.
Tips:
1. The peanut butter used here has particles, so you must not use too much force to break the dough. Of course, you can also choose peanut butter without particles.
2. The toast needs to be cooled before it can be sliced. It is very soft when it comes out of the oven and is not easy to slice. It is easier to slice after cooling.
3. The baking time and temperature should be adjusted appropriately according to the temper of your own oven. The temper of each oven is different and needs to be adjusted flexibly.
