I made a few times of yellow peach crispy bread, this time summed up, recorded for your reference!
First put all the materials except butter into the bread bucket, add milk, and reserve some milk. Each brand of flour has different water absorption properties. Open the bread machine for 20 minutes, add butter, and continue to simmer until the film is ready.
The dough was fermented in a bread bucket for one hour.
Use the time of bread fermentation to make crispy grains at this time. Mix the softened butter with the low-powder powder and mix it into fine granules by hand.
Drain the fermented dough and cover it with a cling film for 15 minutes.
The dough is weighed equally into 5 parts, exhausted, rounded, pressed into an oblate shape, placed in the oven for secondary fermentation.
The fermented bread was taken out and the oven was preheated at 180 degrees. At this time, brush a layer of milk on the surface of the bread, use the paper to dry the water, put it in the middle of the dough, press it and sprinkle with crispy grains.
Put the bread in the middle of the oven, 180 degrees for 20 minutes!
The yellow peach crispy bread is ready!