Chung Sik Bao (Chinese Buns) 5th : Pizza Bread & Peanut Roll

From Heny Sison's Talking Breads by Jill Sandique

YIELDS: (1,200 g dough)
use only 380 g bread flour = instead of 400 because i have none. Sub AP for the rest (kneading and dusting)
2 braids = 3 (30g @ strings)
8 ovals = 60-70 g @
3 knots = 60-70 g @
3 peanut rolls = 70 g @

COMMENT: Texture not smooth, still like hizon's ensayamda, not as sweet and tastey, probably bec. i didnt' use all 1/2 c Nido but 3/4 of it was anlene
Knots - toppings stayed better
Ovals - better if keep them flat
Braid - texture looks softer (but the same)
Peanut Roll - shaped 2 rolls with oil, 1 w/ AP. Filling was thick after bake (like hard paste) but when i was putting it in the dough, they were pastey.

CHANGES:
doubled the recipe
melted the margarine instead of kneading in softend butter
Pizza Bread: 4 hotdogs ---> not enough, 1 S onion, 1 red bell pepper, 4 cloves garlic. Seasoning: oregano, paprika, cumin
Peanut Roll: Le'fant's (natural peanut butter) with crushed peanuts

EQUIPMENT:
Mid & Lowest rack - for each cookie sheet 325º Halve to watch carefully for the sides brown too quickly











PROCEDURE:
1. Combine dry (didnt' use all bread flour). Add in melted butter, water, eggs. Rest 10min covered
2. Knead, using all of 380g of bread flour
3. Knead few more times in table, using AP (lots of it)
4. Grease KA mixer and place dough in, covered with dry towel for 20min
5. Shape (done with it after 20min). I shape pizza bread w/o topping, while place PB fillin inside the dough and then shape. Proof for 50min










6. Nonstick (didn't use any oil) garlic, onion. Add hotdog, bellpepper. Add spices
7. Brush eggwash, drizzle hot sauce, put toppings, then strips of quickmelt cheese (isntead of grate) add a few of ketchup (coz i dont have enough) with few mustard.
8. Bake around 22min coz sides were browning too soon