Main Ingredients:
High-gluten flour: 210g.
Auxiliary Ingredients:
Butter: 22g; Whole egg: 30g; Tangzhong: 90g; Water: 70g; Yeast: 6g; Cocoa powder: 10g; Oatmeal: 20g; Low-gluten flour: 56g; Boiling water: 140g; Whole wheat flour: 20g.
Seasonings:
Peanut butter: appropriate amount; Salt: 3g; Sugar: 40g.
Flavor: Original; Process: Baking; Time: Several hours; Difficulty: Advanced.
Steps for making Cocoa Peanut Butter Bread (Tangzhong)
Prepare the ingredients and mix the tangzhong in advance. Chill it in the refrigerator for 8 hours.
Knead the dough with the oil method.
Knead until the dough can be stretched into a thin film.
Cover and let it rest for 1.5 hours until it does not shrink when poked.
Deflate the dough and divide it into three parts.
Add cocoa powder to one part of the dough and knead until it is even. Then let it rest for 15 minutes with the other dough parts.
Stack the three dough parts together.
Roll it into a large sheet and spread peanut butter evenly on it.
Roll it up from one end.
Then roll it up from the other end.
Shape it and put it in a mold.
Let it rest in a warm place for 40 minutes until it doubles in size. Brush the surface with egg liquid, make a cut in the middle, and sprinkle with oatmeal.
Bake it in a preheated oven at 180 degrees for 25 minutes.
