Peanut Butter Meal Kit
Overview
The biggest difference between tangzhong bread and other breads is that starch gelatinization increases water absorption, so the texture of the bread is soft and elastic, the taste is better, and it can also delay aging. The bread I made was still very soft on the third day. I especially sighed: the bread made using the soup method tastes much better than the bread made using the ordinary method!
Tags
Ingredients
Steps
-
Preparation of soup: stir 20 grams of flour and 100 grams of cold water into a paste. Heat over low heat and stir until the batter appears ripples. After cooling, wrap in plastic wrap and refrigerate for 30 minutes.
-
Put all the ingredients except butter into the bread machine in the order of liquid first and then powder, then add the soup batter and start a dough mixing process.
-
After one dough kneading program is completed, add softened butter and start another dough kneading program.
-
At this time, it has reached the expansion stage, and basic fermentation is carried out until it is fermented to double its original size.
-
Remove the air, divide into 13 equal parts, roll into a ball, cover with plastic wrap and let rest for 15 minutes.
-
Take a piece of dough, roll it into an oval shape, and spread a little peanut butter on it.
-
Roll up, arrange into an olive shape, and pinch to seal.
-
Place it, seam side down, on a baking sheet lined with greaseproof paper, and do the rest in sequence. Carry out secondary fermentation. After fermentation, brush a layer of whole egg liquid and squeeze on salad dressing.
-
Put it into the middle rack of the preheated oven and heat it up and down to 180 degrees for 25 minutes.
-
Bake until the surface is golden brown.
-
It can be eaten after it cools down. It is especially soft and delicious.
-
Finished product picture.
