1. Prepare 90 grams of flour, dice 60 grams of butter, add to the flour and knead it with your hands.
2. Add sugar and milk liquid and mix (sugar milk is prepared in advance)
3. Knead and knead into a smooth dough with your hands, cover tightly and relax for 20 minutes.
4. Take out the loose surface of the dough and roll it into a dough sheet. The dough piece is bigger than the mold and can cover the 6-inch pie mold.
5. Put the dough sheet into a 6-inch mold, flatten it with your hands, and roll it around the mold with a rolling pin to remove any excess edges.
6. Rub some small holes on the surface of the dough with a fork to prevent it from bulging during baking. (Since I doubled the serving size, I made a 9-inch bread tray and two bread trays in total)
7. Soak up the yellow peach with kitchen paper and cut it into slices with a knife. (Because I don’t want to leave the yellow peaches, so I put them in a whole can of more than 400 grams)
8. Spread the yellow peach slices all over the surface of the dough. Preheat the oven to 200 degrees for 10 minutes in advance. Put the yellow peach noodles into the middle of the oven and bake them at 200 degrees Celsius for about 25 minutes.
9. Finished product. Wait for it to cool and then cut into pieces. (Small reminder: Because the temperature of each oven is different, the temperature depends on the individual oven. The yellow peach must be dried with paper to avoid affecting the roasting and taste. This serving size is 6 inches The cut corners can be spread with yellow peaches in 1 to 2 bread trays to bake together)
