Peanut Butter Cream Ppang

Ingredients

Bread Ingredients

1 Cup All Purpose Flour

½ Cup Chopped Unsalted Roasted Peanuts

3 Tbsp Warm Milk

2 Tbsp Sugar

1 Tbsp Unsalted Butter

1 Tbsp Powdered Milk (Optional)

1 Egg

¼ tsp Salt

¾ tsp Active Dry Yeast

Peanut Butter Cream Ingredients

1 Cup Powdered Sugar

⅓-½ Cup Creamy Peanut Butter

¼ Cup Salted Butter

2 Tbsp Milk

Directions

Put 3 Tbsp of warm milk and 2 Tbsp of sugar in your mixer’s bowl. Stir it to dissolve the sugar. Then, add ¾ tsp of active dry yeast into the milk mixture. Gently stir it. Set it aside for about 5 minutes. The warm milk and sugar helps the yeast rise.

Mix 1 cup of all purpose flour, 1 Tbsp of powdered milk, and ¼ tsp of salt in a bowl. Add the dry ingredient mixture into the liquid mixture. Slowly mix the ingredients with your mixer. BTW … do you like my new Kitchen Aid mixer? I love it. hehe

Slowly add 1 beaten egg and 1 Tbsp of soften unsalted butter. I used melted butter in the video and the dough was a little too soft. So, I suggest using just softened butter.

Knead the dough for at least 10 minutes, or until it gets a nice elastic texture with a mixer or with your hands.

If you want to knead the dough by hand, please check the video where I show you how to do it. When you finish kneading the dough, form the dough into a ball.

Put the dough in a large glass bowl and cover the bowl with some plastic wrap.

Let the dough rise for about 2 hours, or until the dough doubles in size. I used my oven light to make the oven slightly warm.

Meanwhile, let’s make the peanut butter cream. First, whisk ¼ cup of softened salted butter for a minute. Then, add ⅓-½ cup of creamy peanut butter, depending on your tastes. Mix it for a minute to make it smooth and creamy.

Add 1 cup of powdered sugar into the peanut butter mixture. While you are mixing it, slowly add 2 Tbsp of milk.

Mix the cream for few minutes until it gets a nice creamy texture. If you don’t want peanut butter, don’t worry. You can also make plain butter cream for this bread recipe. 😉

To do that, follow the same process, but skip the peanut butter and reduce the amount of milk a little. So I mixed ¼ cup of softened salted butter, 1 cup of powdered sugar, and slightly less than 2 Tbsp of milk.

2 hours later, the dough has risen beautifully and doubled in size.

Remove the extra air in the dough by pressing down in the dough a little bit. Divide the dough into 6 ball-shaped pieces.

Flatten a ball into a 2-inch circle shape.

Trifold the flattened dough, then seal the surface with your fingers.

Face the sealed part down and try to make it a flat 3 x 1 inch long rectangular shape.

Brush the top surface of the dough with egg whites or water.

Obtain about ½ cup of chopped unsalted roasted peanuts. Place them on a flat dish.

Push the top surface of the dough down into the peanuts, so that the peanuts will stick to it. I will save 2 roles for myself without the chopped peanuts. 🙂

Place the dough on a cooking sheet.

Put the dough in a warm spot for about 30 minutes to let it rise again.

They are bigger now. Take them out of the oven and preheat your oven to 370˚F (190˚C).

When the oven is ready, bake the rolls for 10 minutes. Depending on your oven, the baking time can be slightly different, so after 8 minutes, check your bread to make sure that it is not burning.

Yay, the bread is done now. It has beautiful golden brown color. Let it cool down little before cutting.

Cut the bread in half, but not all the way through – like hot dog rolls.

Spread your desired amount of peanut butter cream or butter cream on the bread.

Notes

https://www.aeriskitchen.com/2016/06/peanut-butter-cream-bbang/