Oil-free peanut butter bread
Overview
It’s a hot day and I’m sweating when I go into the kitchen. I don’t want to do anything, but I can’t skip eating. So I’ll make a quick and easy one-fermented bread. Add peanut butter to it and it tastes great!
Tags
Ingredients
Steps
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Put high-gluten flour, salt, sugar, water, eggs, and yeast (not in contact with water) into a mixer and beat into a smooth dough (I'm afraid of breaking the tendons when kneading, so I just take it out and pound it a few times).
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Drop until you can pull out the film with smooth edges.
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Divide evenly into 7 ingredients.
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Wash the pizza pan and dry it with kitchen paper, and apply a layer of oil with your hands to prevent it from sticking.
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Use your hands to shape the dough into a thin circle with a thick middle, and put an appropriate amount of peanut butter on it. I dug it in randomly with a spoon.
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Seal and pinch tightly like a bun.
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With the seal facing down, turn your palms relative to each other in circles to round the dough.
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Place the fillings one by one into the pizza pan and put them in the oven to proof (unplug the power, use a closed environment to proof to prevent drying of the crust).
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Let it rise until it becomes obviously bigger. Take it out and preheat the oven to 170 degrees for more than 5 minutes.
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Brush with egg wash and sprinkle with black sesame seeds.
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Bake in the middle and lower rack of the oven.
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Take it out, take the bread out of the mold and place it on a drying net to dry until it is warm to your hands, then seal it in a bag and store it.
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The finished product, taken the next morning, has color differences.
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Finished product.
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Finished product.
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Finished product.
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Finished product.
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Finished product.
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Finished product.
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There was also drawing the next day.
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There is brushing.
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Internal organizational chart.
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Low in sugar, it’s also delicious with Zhongjing mushroom sauce!
