1. Prepare the dough ingredients
2. Put all the dough ingredients except butter and salt into the basin and knead it to the expansion stage
3. Add butter and salt, knead to completion
4. Put the dough in a 28 degree environment for a round
5. When it is twice as large, it will not shrink or collapse when the finger is soaked in powder and poked into the hole.
6. Divide the dough into two 90-gram dough pieces, and divide the remaining dough into two equally, about 65 grams each. Round and relax for 20 minutes
7. Take 90 grams of dough and roll it out and roll it out thin
8. Put in an appropriate amount of peach jam
9. Squeeze
10. Put it into a four-inch mold, and then finish the two 65 grams, and put them in the paper tray
11. Put it in a temperature of 32 degrees and a moderate 75% environment for two shots
12. Make the crumbs at the second serving time, weigh out the softened butter and white sugar
13. Sift in low powder
14. Knead it into crumbs with your hands
15. When the dough is twice as large as the second round, spray water or brush with egg wash, and sprinkle a layer of crumbs
16. Bake in the preheated 180 degree oven for 22 minutes
17. The peach heart crisp bread is ready
Tips:The water absorption of flour is different. Add the amount of water according to the actual situation. You can put your favorite jam. Pay attention to the thicker jam, otherwise it will easily leak out. The baking time and temperature are subject to your own oven.
