Peanut Butter Toast

Peanut Butter Toast


You no longer have to go out to buy and eat. You do not add any additives when making your own. It is absolutely real. , it tastes more reassuring, healthy and delicious.


Main dough part

  • 75g high-gluten flour
  • 30g sugar
  • 3g salt
  • 60g egg liquid
  • 20g butter
  • appropriate amount of peanut butter

Medium-sized dough part

  • High-gluten flour 175 grams
  • 130 grams of milk
  • 7.5 grams of fresh yeast

For the crispy part on the surface

  • 20 grams of butter
  • 20 grams of sugar
  • 45 grams of low-gluten flour


  1. First make the medium-sized dough: melt the yeast with milk, then pour it into the high-gluten flour and stir until it becomes flocculent, and then knead it into a very smooth dough (no need to take out the glove film) , cover with plastic wrap and ferment.
  2. Ferment the kneaded dough until it is about 3 times the size of the original dough.
  3. Cut the fermented seed dough into small pieces and mix together all the ingredients required for the main dough (except butter).
  4. Knead the above mixed ingredients until a large mask can be formed, but it is not strong and easy to break. Add softened butter and continue kneading until it is stretched out with your hands. The mask will be very thin, tough and not easy to break. It is the so-called glove membrane. After stretching the membrane out of the kneaded surface, make a hole. The edge of the hole should be smooth and not jagged.
  5. Arrange the kneaded dough slightly, cover it with plastic wrap and let it rise for 30 minutes.
  6. Use a rolling pin to roll the risen dough into a large rectangular sheet, press out the surrounding air bubbles, and spread a thin layer of peanut butter evenly on the rolled dough sheet.
  7. Then fold it in half.
  8. Take the folded long strip of dough and fold it from one end to the other. The folded length should be close to the length of the toast box.
  9. Cut the folded dough into two parts from the middle.
  10. Cut the two pieces of dough into two and place them into the toast box with the cut side facing up.
  11. Continue fermentation. The reference fermentation temperature is 32 degrees and the humidity is 75%. Ferment until the mold box is about 89% full.
  12. During the fermentation period, you can make the crispy nuggets used on the surface: it is very simple, just mix all the ingredients required for the crispy nuggets and knead them into small uniform particles.
  13. Spray a thin layer of water on the surface of the fermented toast embryo, then sprinkle with crispy crumbs (I forgot to take a photo), then put it into the preheated oven at 155 degrees and bake for 25 minutes.
  14. When baked, it’s time to take it out of the oven. While it’s still hot, pick up the mold and shake it to knock out the heat inside, then unmold it and let it cool.