#aca Fourth Session Baking Contest# Making Pornographic Fresh Peach Fruit Bread
1.
First make crispy grains. Mix the high powder and sugar evenly, and put in the softened butter.
2.
Knead it into finely divided granules by hand, put it in the freezer compartment of the refrigerator for 1 hour and move it to the refrigerator compartment for later use
3.
The production of custard sauce: add low flour and cornstarch to egg yolk.
4.
Stir well with a whisk.
5.
The milk is sweetened and heated until the sugar dissolves.
6.
Let cool slightly, slowly add to the egg yolk paste, stirring quickly while pouring.
7.
Pour the mixed mixture into the pot again, and stir quickly while heating on a low heat.
8.
Turn off the heat until it is thick and paste-like, and let it cool in the refrigerator for later use.
9.
All the bread ingredients except raisins are mixed and kneaded to the expansion stage.
10.
Add raisins and knead until evenly distributed in the dough.
11.
Ferment at room temperature.
12.
Ferment to double the size, take out the exhaust air, and round it again, let it rest for 15 minutes.
13.
Roll out into a square, put it in a non-stick mold, and ferment it in a warm and humid place (this recipe is an eight-inch square plate).
14.
Ferment to double the size.
15.
Peel and core the fresh peaches and cut into pieces.
16.
Squeeze the custard sauce on the bread dough and place the peaches crosswise.
17.
Sprinkle the crispy grains and put them in the preheated oven at 180 degrees for about 22 minutes.
18.
Remove from the mold and let cool and cut into pieces.
19.
Finished product
20.
Finished product
21.
Finished product
Tips:
Cut peaches into larger pieces and taste better. Don't choose soft peaches with large water content.
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