1. Knead all the ingredients except the butter until smooth, then add the softened butter, knead to the expansion stage, ferment to double the size, divide into eight parts, then round, cover with plastic wrap and leave for 10 minutes
2. Take one of them, roll it out, and roll it up from the long side
3. Roll each one in turn, proof to double size
4. Then use scissors to cut six knives each, preheat the oven at 175 degrees, and bake the middle layer for about 18 minutes
5. Toasted bread, let it cool on the air line, whipped the cream, add powdered sugar, and turn it into cream frosting
6. Roast peanuts at 150°C for about 10 minutes until cooked, then stir into peanut flour
7. Take a loaf of bread, cut it from the middle, but don’t cut it, then spread the butter and peanut powder
8. Squeeze the buttercream again, and finally sprinkle some peanut powder to decorate
9. It can also be cut in half when eating
10. Just apply the cream frosting and peanut powder and you can eat it
