Good thing peanut meat floss alkaline water bread
| Pioneer Powerful Powder 300g | T65 200 grams |
| Lupine/Polish species 100 grams | Fresh yeast 6 grams |
| Granulated sugar 20 grams | Ice water in summer 130g |
| Ice milk for summer 120g | Whole milk powder 20 grams |
| Butter 20 grams | Salt 8 grams |
| Stuffing | Pork floss 220g |
| Granular peanut butter 280g | Alkaline water |
| Hot water around 50 degrees 1000 grams | Baking soda 40g |
Step 1
Pour all the raw materials into the bowl and beat until the dough is in a thin film, about 9 minutes in length. Remove from the vat, round up, and refrigerate for 15-20 minutes. Divide each piece into 80 grams, round, seal, and refrigerate to rest for 20 minutes (I made double the amount here).
Step 2
Make the peanut floss filling during the refrigeration and resting time. Mix all the ingredients into a ball, divide into 50 grams each, arrange into a long strip, and set aside. Pat the relaxed dough flat, roll it out slightly (as shown in the picture), put the filling in the middle, seal the two sides in advance, pinch it tightly (as shown in the picture) and roll it into an olive shape, and place it on the baking sheet. Make all the dough in sequence, put it at room temperature for 5 minutes in this weather, and transfer it to the freezer for about 1 hour. Make alkaline water while the dough is freezing: put water in a basin first, then add baking soda, mix until completely melted, and set aside to cool. Wear gloves and soak in alkaline water for a total of 35-40 seconds, pick it up, put it on an absorbent towel to slightly absorb the moisture at the bottom, and then place it on the baking sheet. (It’s best to place a baking sheet with high-temperature oilcloth) Cut and garnish with white sesame seeds. If you don’t like to eat dead noodles, you can leave it at room temperature for 5 to 10 minutes before putting it in the oven. Put it into the preheated oven at 180 degrees for 15 minutes. The upper heat of the open stove is 220 degrees and the lower heat is 175 degrees for about 13 minutes. Cooking Tips for Good Peanut and Meat Floss Alkaline Water Bread1. Wear gloves when handling alkaline water, because alkali has a corrosive effect.
2. The final baking temperature is for reference only. Different brands and sizes have different temperatures. The specific temperature and baking time should be determined according to the actual situation.
3. Any alkaline water that cannot be consumed on the same day can be stored in a sealed freezer and can be completely thawed in advance before eating (no need to reheat).
