Sweet and soft yellow peach, plus the crispy milky flavor, full of delicious!
The materials other than the butter and crisp ingredients are placed in the bread machine in the order of the liquid, the powder, and the yeast.
Select the dough procedure and let the bread machine automatically knead for about 20 minutes, then add the butter, reset the dough and continue to knead the dough for 20 minutes. The kneaded dough can be pulled out of the film. Then continue to place in the bread barrel and ferment to 2 times larger.
During the dough fermentation, make crispy: soften the butter, add sugar and mix well.
Add the low powder in the ingredients and rub it into small particles by hand.
The fermented dough was taken out, and the exhaust was lightly pressed by hand, rounded and relaxed for 15 minutes. Knead the loose dough into a rectangle.
Put in the baking tray
Put a bowl of warm water in the oven and put the baking tray in the second round for about 1 hour to about 2.5 times.
Take out the baking tray, remove the yellow peach in the canned peach, drain it, put it on the dough, and press it in slightly. In the rest of the place, brush a layer of milk, sprinkle with crispy grains, and spread evenly better. Preheat the oven 180 degrees, put it in the upper layer and bake for 13-15 minutes until the surface is golden.
The toasted bread is taken out and cut into pieces for consumption.