Okara Raisin Rolls / 豆渣提子餐包

Recipe Category:

Ingredients / 材料:

Method / 做法:

In mixing bowl, dissolve the sugar in warm water. Sprinkle in yeast and sit for 10 minutes. Add in flour, starter and egg. Stir until combined. Add in the rest of the ingredients, except 50 g of peanut butter, and knead at medium speed until a smooth, elastic and moist dough forms, about 5 minutes.
Shape the dough into a ball and place it in a well-oiled bowl, turning to coat completely on all sides with oil. Cover the bowl tightly with plastic wrap and set to rise in a draft-free warm place until doubled in bulk, about 1 to 1-1/2 hours.
Punch down dough. Turn out onto lightly floured surface and shape into a smooth ball. Cover and et rest for 10 minutes. Flatten to remove air bubbles. Roll into rectangles about 2cm thick. Spread 50 grams of peanut butter over the dough. Fold the bottom third of the rectangle up toward the centre, and the top third down to make a neat square. Give the square a quarter turn to the left. Roll out the dough into a long rectangle. Again fold into thirds. Turn again and roll out into a 14x8-inch rectangle.
Now roll into a log and seal the ends. Slice the roll into 14 equal pieces and place one in each greased muffin tin or paper muffin cup. Cover and let rise 45 minutes until doubled. Brush the top with whole egg wash and bake in a preheated 180C/350F oven for about 20 minutes until golden. Remove and cool on rack.

砂糖放入搅拌盆，加入温水拌化。洒入酵母静置10分钟。接着将面粉，汤种和鸡蛋加入搅拌混合。除了50克花生酱外，将其它材料加入中速搅拌大约5分钟，直至面团光滑且有弹性。
将面团揉成团放入一个抹油的盆具，翻个面让整个面团都粘上油脂。然后用保鲜膜将其盖好，放在温暖无风处60-90分钟直到面团双倍大。
面团排出气体，放到洒了少许面粉的台面上，揉成团状，盖上松弛10分钟。排出气体，拍扁成2厘米厚的长方形。抹上50克花生酱，三折后转90度再将面团擀成长方形。再次三折，转90度。将面团擀成14x8寸的长方形。
将长方形面团卷起，捏紧接口。匀切成14小块。放到抹油的麦芬盘或是纸杯。盖好醒发45分钟直到双倍大。表面扫上一层全蛋液入预热180C/350F烤箱烘焙20分钟左右知道金黄。取出后架上晾凉。

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