Name: Peanut Butter Toast
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 88g High-gluten flour; 1g Dry yeast; 58g milk; 40g peanut butter; Some Egg liquid; Some Crispy; 15g Caster sugar; 1.5g salt; 30g Whole egg liquid; 10g butter

Peanut Butter Toast

by Food·Color

5.0 (1)

Favorite

Difficulty

Easy

Time

24h

Serving

The plan that had been put on hold for a long time finally took place.
The progress was originally smooth, and it seemed that the little dough lived up to expectations in the mold, and it was filled with pots, and then went into the oven. Then, turned around and engaged in a discussion, the little toast of peanut butter was forgotten in the oven. Until the word "oven" was accidentally brought out in the discussion, and subconsciously glanced in the direction of the oven. Save! Flew to the oven, the high toast has reached the maximum baking color, and the baking time has not yet ended. I quickly turned the upper heat to 0 to continue the final baking. However, after all, it was still a step too late, and the skin continued to deepen in the residual temperature of the upper tube and turned black.
Reluctantly, I sighed secretly. The only thing I could be grateful for was that although the skin color was dark, it was finally turned off in time, and the smell was not burned. . . . "

Peanut Butter Toast

1. Kind of dough: 88 grams of high-gluten flour, 1 gram of dry yeast, 58 grams of milk

2. Pour the dough into the bread machine,

3. Stir it into a smooth dough.

4. Put it in a large bowl and let it ferment in a warm place.

5. The dough grows to more than 3 times.

6. Main dough: 38 grams of high-gluten flour, 15 grams of fine sugar, 1.5 grams of salt, 30 grams of whole egg liquid, 10 grams of butter Filling: 40 grams of peanut butter Decoration: appropriate amount of egg liquid, appropriate amount of crispy grains

7. Pour the seed dough and the dough ingredients except butter into the bread machine,

8. Stir it into a smooth dough, add the butter, and continue to stir.

9. To be able to pull out the film.

10. Put it in a bowl and ferment.

11. The dough has grown to double.

12. Exhaust, round, and relax for 30 minutes.

13. Roll into a long film,

14. Spread with peanut butter.

15. Fold in half along the long side.

16. Three fold.

17. Cut off from the middle.

18. Cut the side up and put in the greased toast box.

19. Finally, the dough grows to 9 minutes full.

20. Brush the surface with egg wash, sprinkle with crispy loose grains.

21. Put it in the oven, the middle and lower level, the upper and lower heat 160 degrees, bake for about 30 minutes.

22. The surface is colored and baked.

23. Demould immediately. Let cool.

24. Slice and eat.

Tips:
There is no need for crispy grains.
Non-stick molds need to be greased to facilitate demolding.
The baking time and firepower need to be adjusted according to the actual situation.
Cover the tin foil in time after the surface is colored.