600g of high gluten flour and 6g of yeast.

50 grams of butter and 80 grams of sugar

5 grams of salt and 280 grams of milk.

Cream130g egg 50g

Peanut butter right amount

Step weaving peanut butter Hokkaido toast

1. Mix the bread ingredients and knead them into dough until the completion stage. Please refer to here for specific methods >>

2. The kneaded dough can be pulled into large pieces and is not easy to break.

3. Cover the dough with plastic wrap and put it in a warm place to ferment to twice its size.

I made a 450g toast and two 225g toasts. You can cut 450 grams of toast in half.

Vent the dough and divide it into 2 parts, with 1 part divided into 3 parts (450g toast) and 1 part divided into 2 parts and then divided into 3 parts (2 pieces of 225g toast).

Round, covered with plastic wrap, awake 15 minutes.

5. Take a portion of dough and roll it into a rectangle as shown in the figure, coat it with peanut butter and leave it blank.

6. Roll it up with peanut butter from the side, roll it up without air, and then pinch the seal tightly.

7. Do the same work with three pieces of cloth, rub the two ends well, stick them together and start knitting.

8. Braided appearance, between two sharp thick braids.

9. Fold both ends of the braid below and put it into the mold.

10. Put it in a warm and humid place for secondary fermentation until the mold is full.

1 1. Brush the surface with egg liquid. Preheat the oven to 170℃ and bake the lower layer for 35-40 minutes. Look at the coloring in the process and cover it with tin foil in time.