Peach bread
By VicentaLakin
Recipe Recommendations
- high powder 220 grams
- sugar 25 grams
- salt 1/4 teaspoon
- yeast powder 3 grams
- milk powder 15 grams
- whole egg liquid 25 grams
- water 115 grams
- butter 20 grams
- powdered sugar 30 grams
- low powder 50 grams
- pumpkin powder appropriate amount
- canned peaches appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Peach bread
1
Scratch the pasta to the glove membrane。
2
It's fermented twice as big。
3
Peach cans cut into little triangles。
4
Plumbing: Combination of sugar powder, low powder and powdered milk, with the addition of butter, with the application of light and small particles, and with the application of a suitable amount of pumpkin powder。
5
The fermented pasta is subdivided into eight units, rolled round and covered with a flavoured membrane for about 15 minutes。
6
It is fermented last in the warm and wet。
7
The surface of the face of the dough is evenly brushed with egg fluids, then placed in pecan blocks, and evenly spread the souffles。
8
In pre-heated steam ovens, 180 degrees baked for about 20 minutes。
9
The finished chart。
10
The finished chart。
11
The finished chart。