1. Put all the ingredients in the noodle bucket
2. Use a bread machine to knead a good dough. After kneading the dough, leave it in the machine at room temperature for 1 hour, and then it will be 2.5-3 times larger.
3. Take out the dough that has been made, gently press the air with your hands, knead it round, set aside to relax for 15 minutes, roll out the loose dough into a rectangular shape, and put it in a baking pan
4. Put a bowl of warm water in the oven, put the baking tray in it, ferment for about 1 hour and 10 minutes at room temperature, and let it grow to about 2.5 times the size
5. Take advantage of the fermentation time to make crispy crumbs: soften the butter until it is softer than it needs to be beaten, add white sugar and mix well, then add low-gluten flour, and gently rub with your hands.
6. Take out the baking tray, put the yellow peach pulps in the canned yellow peaches on the dough and press down a little bit harder
7. Brush the remaining area with a layer of milk, sprinkle all the crispy grains evenly, and lightly compact it with your hands
8. Preheat the oven at 180 degrees, put the upper and middle layer and bake for 12 minutes until the surface is golden
9. Take out the toasted bread, cut into pieces, put it on the grill and let it cool until it is warm, and put it in a fresh-keeping bag for storage.
