Peanut Shortbread Toast

Name: Peanut Shortbread Toast
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 125g High-gluten flour; 30g egg; 15g Sugar; 1g salt; 50g milk; 2g yeast; 7g butter; Some Peanut Shortbread

by Food·Color

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

The peanut shortbread is left, not that it is not good, but eating too much. Seeing it did not move day by day, I suddenly thought of wrapping it in bread.
How to combine peanut shortbread with a layer of peanut powder and a layer of sugar with bread? I don't really have much thoughts. Simply take the form of peanut crisp candy, with a layer of sugar on the top, and use the Xuechu Water Cube Toast Box you just received to create a square and square toast. Thinking very well, the folded dough is cut in half, and the cut sides are stacked together, and finally puffed into a longitudinal layer. The reality is that the dough failed to fill both sides at first, and the folded layers spread out to both sides during the expansion process. The imaginary vertical layers eventually become horizontal, and the crisp candy that should have been hidden in the center is completely turned over on the surface, forming a caramel dark color during baking.
The unexpected result does not diminish its taste. . . . "

Ingredients

125g High-gluten Flour
30g Egg
15g Sugar
1g Salt
50g Milk
2g Yeast
7g Butter
Some Peanut Shortbread

Peanut Shortbread Toast

1. Dough: 125 grams of high-gluten flour, 30 grams of eggs, 15 grams of sugar, 1 gram of salt, 50 grams of milk, 2 grams of yeast, 7 grams of butter Filling: appropriate amount of peanut crunch

2. Stir the dough ingredients except butter evenly,

3. Add the butter and continue to stir,

4. Until the film is pulled out,

5. Put it in a large bowl and set it in a warm place for basic fermentation.

6. The dough has grown to double,

7. Take out, vent, spheronize, and relax for 20 minutes.

8. Roll out into a rectangular shape, and spread the crushed peanut flaky candy on 2/3 of the area.

9. Start from the place where there is no sugar, fold it into three folds,

10. Roll it out, and spread the peanut shortbread on 2/3 of the place,

11. The same is folded into three folds.

12. Roll it out,

13. Cut in half lengthwise,

14. The incision is folded upwards.

15. Put it in a toast box and let it ferment again in a warm place.

16. The dough grows to eighty or nine minutes full.

17. Put it in the oven, the middle and lower level, the upper and lower fire 170 degrees, bake for about 25-30 minutes.

18. The surface is golden and baked.

19. Demould immediately and let cool.

Tips:
The fermentation time needs to be adjusted according to the temperature situation.
Peanut butter can be substituted with peanut butter.
The baking time and firepower need to be adjusted according to the actual situation.