1. Put all the dough materials into the Dongling 1352 bread machine barrel, set the dough for 10 minutes, let the dough stand for 5 minutes, and then set the dough for 15 minutes.
2. After kneading the dough, you can pull out a satisfactory glove film.
3. Round the dough and start the bread machine fermentation program for one shot. I set it for 35 minutes.
4.
At the time of the first batch, we will make the crispy noodles and the custard sauce. First, make the crispy material:
Prepare the crispy ingredients and cut the butter into small cubes.
5. Mix all the ingredients and grab them evenly and keep them in the refrigerator.
6.
Then to make the custard sauce:
Add half of the sugar (10 grams) to half of the milk (45 grams).
7. Heat until it starts to boil and remove from heat.
8.
Add the other half of the sugar (10 grams) to the egg yolk, and beat until the sugar melts and turns white.
9. Add low powder and mix well.
10. Add the other half of milk (45g) and mix well.
11. Sift and pour into the previous milk.
12. Bring to a low heat and cook until thick (you should keep stirring during the cooking process to avoid clumping the bottom), remove from heat and add butter.
13. After whipping smoothly, put it in a piping bag for later use.
14. Once the dough is finished, it will be about twice as big.
15. Take out the dough, divide it into 5 portions after venting, and cover with plastic wrap to relax for 15 minutes after being rounded.
16. Take a dough and roll it into a rectangle.
17. Fold inward at the upper and lower thirds.
18. Put in a suitable mold.
19. Put it into the baking cube for two servings, the time is 30 minutes.
20. Proof until the dough is 3 times larger.
21. The surface is brushed with egg liquid, and the custard sauce is squeezed into a diamond shape.
22. Put yellow peaches inside the rhombus.
23. Finally, sprinkle with crispy grains.
24. Put it into the baking cube and bake for about 25 minutes at 160°C and 150°C.
Tips:1. Cut the yellow peach into small pieces in advance and wipe off the water.
2. If the custard sauce is thicker after cold cutting, you can soften it with warm water, or add a small amount of milk and then heat and beat it smoothly.
3. Each oven has a different temper. Please adjust the temperature and time according to the actual use of the respective oven.
