Yellow peaches and cheeses The favorite bread in memory until now. . .
Bread making: Mix the raw materials except butter, knead until the dough is smooth, the gluten is extended to pull out the thicker film, and then add the butter to continue to pull out the expansion stage of the film. Round dough Dough fermentation.
The base fermented dough is two and a half times large, and the fingers do not retract.
The dough was divided into 7 portions of about 58 g/piece, and each was rounded and slackened.
Take a dough with the bottom facing up and flatten it by hand.
Use a rolling pin to form a thin wafer with a thin inner circumference.
Up and down, right and left, cut 4 ports evenly.
Lift the first piece as shown in the figure.
Then lift the second piece and press it on the first piece.
In order to operate, as shown in the figure, a layer is made to make a sense of hierarchy. Note that the corner that is not pressed under the dough piece is pressed under the dough.
Finish all the pieces and put them into the mold. Warm and humid place, last fermentation
It is twice as large as the original, and the outer outer ring of quail egg liquid is coated with cheese filling in the middle concave area. Cheese filling practice: Cream cheese is smoothed with egg, add whipped cream and mix well.
Put a large piece of yellow peach, and gently press the yellow peach down, so that the surface of the yellow peach and the dough is basically the same, and finally the coarse sugar is used for decoration (the crispy grain can also be used as you like). Preheat the oven at 180 ° C for 17 minutes.