Peach bread
By VicentaLakin
Recipe Recommendations
- high-gluten flour 100g
- yeast 1g
- water 100g
- egg liquid 100g
- white sugar 25g
- olive oil 30g
- salt 4g
- sweetening
- roast
- several hours
- ordinary
Steps for Peach bread
1
Polish materials were evenly fermented with chopsticks and fermented 30 minutes after fermentation at room temperature to the freezer for 7-14 hours。
2
The fermented Polish fermented fermented surfaces have a lot of gas holes that provoke the presence of dense, large gas holes and long laces at the bottom。
3
The main dough and the Polish scavenger were poured into the barrel of the bakery and two lasagna procedures were initiated。
4
The rubbed noodles are taken out of the basin and fermented in warmer parts。
5
When fermentation takes place, slices of cucumbers are cut, ice cream is fertilized for 15 minutes, and it's out cold。
6
Peach is cooled and water is absorbed with kitchen paper。
7
Fermented noodles, like a balloon。
8
The noodles fell down on the panel and were retorted into two equals, one into two small ones and the other into three small ones (for toast)。
9
Rounding, covering membranes for 10-15 minutes。
10
The twilight。
11
The face was moved to the oilpaper and several equals were cut with a knife on the left and right sides of the face, and a third of it was kept。
12
The middle part is placed in cucumbers and raisins, and the sides are placed in staggers and in the middle into cucumbers。
13
Put it all in place, cover the membrane with a second hair。
14
When the hair is ready, a full egg fluid is painted, with souffles and raisins。
15
Put it in a preheated oven, middle and lower, up and down 180 degrees, 25 minutes。
16
Good baked bread to get out cold。
17
Slice for consumption, fragrance of pecan。