First, make the crispy butter and remove the room temperature softening in advance. Add the softened butter to the sugar and mix well. Add the low-powder and knead it into small granules (do it in duplicate at one time, use it for the next time)
In addition to butter, the materials other than crispy grains are sequentially added to the bread bucket.
Select the noodle soup for about 20 minutes, then add the butter and continue to knead for 20 minutes (the chef can) the kneaded dough to pull out the film, smooth the dough and put it back into the bucket and ferment it to 2 times larger.
The fermented dough is taken out and gently vented by hand, rounded and allowed to stand for 10 minutes.
The loose dough is rolled into a square sheet (according to the baking sheet)
Put the good noodles into the baking tray and ferment them to 2.5 times in a warm and humid environment (about 75% humidity). The surface of the dough can be slowly rebounded by the fingers.
Fermented noodles, remove the canned yellow peaches and drain the sugar, put it on the dough, press it down slightly, and brush the milk in the remaining place.
Put in a fully preheated oven, the middle layer is fired 180 degrees, baked for 18 minutes, the surface is golden yellow.