Fresh Milk Peanut Tear Bread
Fragrant and soft, easy and casual shaping. Key notes before making: ① For beginners, please reserve some liquid during the initial kneading to adjust based on your flour, flexibly adjusting the water volume. ② The amount of dry yeast used is 1/3 of fresh yeast. ③ Please strictly control the dough temperature. ④ Preheat the oven thoroughly. The oven should be preheated before the dough finishes proofing to prevent over-proofing if the oven isn't ready in time. Notes: ① This recipe can make 16 servings using 4-inch burger molds or the Harmony Octagon molds, with the dough divided into 90g per piece. ② Use original-flavored chunky peanut butter, or homemade peanut butter mixed with an appropriate amount of roasted peanut bits if desired. I used peanut butter with chia seeds; those small black grains you see in the picture are chia seeds.
Ingredients
Steps
Preparations ① Make the peanut cream (can be made during the first proofing). Cut the butter into small pieces and soften it, then mix it with icing sugar and sea salt until smooth. Add room-temperature whole egg liquid in two batches, mixing well after each addition. Add the peanut butter and mix well, then add milk powder and combine until uniform. Note: You can adjust the amount of milk powder so that the cream is spreadable.
② Make the surface garnish: Crumb Topping Butter 45g, Caster Sugar 45g, Almond Flour 20g, Low-gluten Flour 80g Cut the butter into small pieces and soften it. Add caster sugar, sift in the low-gluten flour and almond flour, and rub the mixture into crumbs with your hands. Excess can be stored in the freezer.
Mix all ingredients from the dough, except the butter, in an M6 stand mixer bowl. Start with low speed (level 1 or 2) for 30 seconds. Once no dry flour is visible, switch to level 4-5 to knead. If the dough is very sticky, use level 6 for a short while. PS: Beginners, remember to reserve liquid for adjustment. After 6-8 minutes of kneading, the dough should form a relatively thick film when stretched.
Add the softened butter, knead on level 3 for about 1-2 minutes until incorporated.
As the butter is integrated, gluten develops. Continue kneading on level 4-5 until the dough reaches full development and can form a thin, transparent, elastic film.
Take out the dough and shape it. The dough temperature should be around 26°C. Place in a container and proof in a 28°C, 75% humidity environment for 60 minutes.
Proof until the dough reaches approximately 2.5 times its original size.
Divide the dough into 8 portions, each about 180g. For 4-inch burger molds or octagon molds, divide into 90g portions.
Round the dough portions, then let them rest at 28°C and 75-80% humidity for 20 minutes.
Take a relaxed dough portion, roll it out, and press out any air bubbles at the edges.
Flip it over and shape it into a rectangle. Spread about 50g of peanut filling evenly, leaving the edge free of filling near the seam.
Roll the dough up from top to bottom and pinch the seam tightly closed.
With the seam down, slightly flatten the roll, then use a sharp knife to cut the dough into three equal strips, leaving one end uncut.
Braid the dough strips and pinch the ends together tightly.
Roll up the braid from top to bottom following the direction shown in the image. Tuck the ends underneath.
Place in a 5-inch non-stick mold.
Proof in a 30°C, 80% humidity environment until the dough doubles in size. Press the surface lightly with your finger; it should spring back slowly. Sprinkle crumb topping for decoration.
Preheat the oven 15-20 minutes in advance. Use the Hai’s SP50 flat-type oven. Bake at 165°C top heat and 230°C bottom heat for 21 minutes. Note: For different oven types or loaf pans, adjust the time and temperature accordingly based on your usual settings for similar-sized loaves.
Remove from the oven, shake the mold to release the bread, and let cool.
Package the cooled bread in sealed bags.