1. Cut the yellow peach into pieces and put it in the food processor, and puree the fruit
2. Mix all ingredients except butter with yellow peach puree;
3. Stir to form a dough and start kneading;
4. Knead until the dough is smoother to stretch a thicker film;
5. Add softened butter;
6. Continue to knead the dough to the complete stage, that is, the dough can stretch out a more flexible film;
7. Put the dough in a warm place for fermentation;
8. When the dough has grown to twice, the sticky powder will not rebound or collapse when the fingers stick to the hole, and the fermentation will end;
9. Take out the made dough to exhaust air;
10. Divide equally into 2 parts, let it rest for 15-20 minutes after spheronization;
11. Take a loose dough and roll it out;
12. After turning it over, fold it from the left and right to the middle third of the position;
13. Roll it out with a rolling pin;
14. Roll up from top to bottom and put in toast box;
15. Put the toast box in the oven and add a small pot of hot water for the second fermentation;
16. When the fermentation reaches 8 minutes full, the second fermentation is over;
17. Cover the toast box, put it in the preheated oven, 180 degrees, 35 minutes to cook;
18. Just let it cool;
19. Slice and eat.
Tips:1. The water absorption of high-gluten flour is different. The dosage of yellow peach puree and eggs should be determined according to the situation;
2. The performance of each oven is different, so the time and temperature should not be too dogmatic;
3. Knead the toast dough, the glove film is not the only one, but depends on the toughness of the film, which should be thin and strong;
4. Yellow peach puree does not change the color of the bread, but it can increase the dietary fiber in the flour.
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