Peach
By VicentaLakin
Recipe Recommendations
- high powder 400 grams
- low powder 100 grams
- yeast 8 grams
- sugar 50 grams
- milk powder 15 grams
- water 280 grams
- flaked butter 200 grams
- salt 10 grams
- butter 50 grams
- sweetening
- baking
- several hours
- senior
Steps for Peach
1
Materials other than swirling butter can be entered in a bakery and face for about 20 minutes at a time into a smooth pasta without basic fermentation。
2
Living in a smooth pasta, divided into an average of two, would be more operational, spread into a freezer for 30 minutes, or stay in the freezer for the night, and unfrozen the next day along with a piece of butter to almost rigid and re-operate。
3
Butter unfrozen slightly softened, and I split it into two pieces, 100 grams of butter each, flour on the panel, and a square of the right size。
4
Frozen pasta is rounded, and the butter is wrapped。
5
Pack up the butter。
6
Wrap it up and grow the square。
7
{\cHFFFFFF}{\cH00FFFF}{\cH00FFFF}{\cH00FFFF} Take it back。
8
For the first time, 30%, from both sides to the middle。
9
Close it up again。
10
A second 30-cent discount, with a total of two or three times, is then split。
11
It is made of about 4 mm thick。
12
Depending on the size of the peach, cut into a square of the right size。
13
Sliced pasta fermented to twice the size, fermented pasta ooze。
14
Put the can of peaches on dry moisture and then press them in the middle of the face。
15
190 degrees preheat in the middle of the oven for about 20 minutes。
16
Well baked walnuts。