1: Prepare materials.
2: Pour 280g high gluten powder, 3G yeast powder, a little salt and 40g white sugar into the barrel.
3: The milk is added little by little during the mixing process.
4: Stir well and add butter.
5: Continue to stir, showing a large round hole is fast.
6: Until the film can be pulled out.
7: Divide into 1 70g dough, 6 pieces in total, wake up for 10 minutes.
8: Take out another dough and divide it into two parts. One is 35g.
9: Round and roll.
10: Roll up and down.
11: Roll into an olive shape.
12: Put it in the baking tray for fermentation.
13: It's twice as big.
14: Brush a layer of egg liquid.
15: Squeeze the blueberry sauce on both ends of the paibao, and then squeeze the Mexican sauce sideways.
16: Sprinkle with chopped peanuts.
17: Bake for 15 minutes.