Dream Dragon Cream Bread

Except for peanuts and dark chocolate, weigh the other ingredients and set aside. Mix the dough with Gaobike U10 and a mixer until it reaches 70% gluten development, then add the butter.

Knead until a glove-like membrane forms, then ferment until it has increased to 1.5 times its size, and remove to release the air.

Divide into dough portions of 60g each and roll into a cylindrical shape.

Roll up the ends, and then tighten both sides again.

Place in the UKOEO fermenter and ferment until it grows 1.5 times larger, then take it out.

Bake on the air fryer 80s mode at 160°C for 13 minutes on 4 layers at the same time.

Toast the peanuts to enhance the aroma, remove the skins, and crush them into large pieces.

Spread the melted dark chocolate on the sides and sprinkle with crushed peanuts.

Cut a slit in the middle of the bread and squeeze in fresh cream. Whip 200g of fresh cream with 2g of sugar to stiff peaks, put it into a piping bag, and pipe it onto the bread. Decorate with strawberries, blueberries, and a dusting of powdered sugar.