Medium-sized dough: 220g of high-gluten flour, that is, 3g of dissolved yeast powder and 0/35g of water/kloc.

B main dough: high-gluten flour 30g, fine sugar 30g, salt 1/4 tsp, water 20g,

70 grams of smooth peanut butter,

D almond paste (for decoration): protein 10g, sugar powder 20g, almond powder 20g.

working methods

1. Measure 1/2 teaspoons and add 1/4 teaspoons of yeast to the bowl.

2. Dissolve yeast in the emulsion of part of material A with warm water.

3. Weigh the flour needed in material A of medium-sized dough.

4. Add the yeast solution to the flour.

5. Before powering on, check whether the gear of the eggbeater is set to 0 (stop).

6. Install the mixing hook

7. Insert the stirring hook into the flour, and electrify the eggbeater.

8. Set the stirrer to 1 (low speed) and stir.

9. Stir the dough into a big snowflake, about 1 minute 45 seconds (at this time, the small dough will spill everywhere and can't be used anymore)

10. Knead the dough by hand.

1 1. Cover with plastic wrap and ferment in a warm place 1.5 to 2 hours.

12. Stop fermentation when the dough is twice as big.

13. Mix material B with medium-sized dough and knead it into smooth dough.

14. Add peanut butter, knead the dough until it can be pulled out into a transparent film, cover it with plastic wrap, and conduct secondary fermentation.

15. Knead the fermented dough evenly, exhaust it, divide it evenly into 6 parts and knead it round.

16. Cover the kneaded dough with plastic wrap and relax for about 15 minutes.

17. Knead the dough into a 20 cm cylinder and start weaving twists.

18. First, make the cylinder into an inverted 6-shape.

19. Turn it over again.

20. Fold the long end back and stuff it into the bottom of 6.

2 1. Put the dough into a baking tray, cover it with plastic wrap and ferment for 30 minutes.

22. Start making almond paste, and add powdered sugar and almond powder to the protein solution.

23. Stir well to make a smooth almond paste.

24. Brush the almond paste evenly on the surface of the fermented dough.

25. Preheat the oven 175 degrees for 5 minutes, add the dough and bake for 20 to 25 minutes.