Peanut butter puff pastry

Overview

I have made a lot of desserts, and suddenly I wanted to make something salty. I happened to have some peanut butter that I bought at home that I had not finished yet, so I used it to make this mille-feuille cake. It has a delicious salty taste, and it is delicious and crispy when baked.

Tags

• baking
• cake
• high powder
• sesame oil
• white sesame
• white sugar
• yeast
• peanut butter
• salt
• water

Ingredients

Steps

1. 1 Put 180 grams of water in the bread bucket, add salt, pour in flour, dig a small hole in the flour, add yeast

   

2. 2 Pour sesame oil into peanut butter, mix well and set aside

   

3. 3 Add 10 grams of water to white sugar and mix well until the white sugar melts and turns into sugar water. Set aside

   

4. 4 Turn on the dough program and knead into a smooth dough

   

5. 5 Leave to ferment in a warm place until doubled in size

   

6. 6 Remove and deflate and divide into two pieces of dough

   

7. 7 Take a piece and roll it into a tongue shape

   

8. 8 Spread peanut butter, leaving some space around the edges

   

9. 9 Roll into long strip

   

10. 10 Cut into several sections with a knife and seal both sides as shown

    

11. 11 Gather the closing edge toward the middle and pinch it tightly

    

12. 12 With the mouth facing down, gently press the palm of your hand into a round shape

    

13. 13 Place on a non-stick baking sheet and prepare other items in sequence

    

14. 14 Place the baking sheet in the middle of the oven, put two bowls of hot water on the bottom, cover the oven door and let it rise for 20 minutes

    

15. 15 Take out the baking sheet, preheat the oven, and brush the cookies with sugar water

    

16. 16 Sprinkle with white sesame seeds

    

17. 17 Place the baking sheet into the middle and lower rack of the preheated oven, 180 degrees for 25 minutes