Cooking Steps

1. 

   Step1:Make Polish seeds in advance - mix all Polish materials evenly, cover with plastic film, refrigerate and ferment, and use overnight.

2. 

   Step2:Pour the main dough materials except butter and salt into the chef in the order of liquid first and then solid.

3. 

   Step3:Turn to high speed after low-speed stirring to form a dough. Add butter. Stir at low speed until butter is absorbed and then add salt. Stir at high speed.

4. 

   Step4:Beat the dough until the dough is covered.

5. 

   Step5:Make a dough. Put it into a container and cover with plastic film. Carry out basic fermentation. 28 degrees. 60 minutes. Send to twenty-two point five Double the size.

6. 

   Step6:The dough that has completed the basic fermentation is divided into small dough of 50g. Roll it round. Cover with fresh-keeping bag. Relax for 20 minutes.

7. 

   Step7:Take a loose dough and pat it gently to let it out of the air. It's round again.

8. 

   Step8:Put the small round dough into the mold. Finish in a humid environment. 30 degrees. 4050 minutes.

9. 

   Step9:Hair to twice the size. Brush the surface with egg liquid. Preheat the oven 180 degrees in advance.

10. 

    Step10:Bake in the oven at 180 degrees for 1215 minutes. Bake and let cool.

11. 

    Step11:Now make peanut butter cream. Soften the butter and add the sugar powder. Mix with a scraper until there is no dry powder.

12. 

    Step12:Use the eggbeater to beat until the volume increases and the color turns white. Add peanut butter.

13. 

    Step13:Beat well to butter and peanut butter.

14. 

    Step14:Whipped cream until set.

15. 

    Step15:Add butter and peanut butter. Mix well and beat until stable.

16. 

    Step16:Slice the toast obliquely.

17. 

    Step17:Squeeze peanut butter cream into the mounting bag and nozzle. Done.

18. 

    Step18:Finished product drawing I.

19. 

    Step19:Finished product drawing II.

20. 

    Step20:Details.