Yellow Peach Toast
1.
Prepare the various ingredients needed to make bread and weigh them separately. It is recommended to prepare the main dough ingredients and other ingredients after making the Polish seeds.
2.
Mix the high-gluten flour, water, and yeast from the Polish food ingredients and mix them evenly, cover them with plastic wrap and leave them to ferment at room temperature for about 1 hour. The fermentation time is controlled according to temperature changes.
3.
The picture below shows the fermented Polish species. After fermenting the Polish seeds, put them in the refrigerator overnight and then use them for a better taste. The refrigeration time is recommended not to exceed 3 days.
4.
Melt the yeast with the prepared water.
5.
Put all the refrigerated Polish seeds, whipped cream, milk, eggs, white sugar, high-gluten flour, and yeast melt into the bucket of the cook machine, put them in the order of liquid first, powder, and yeast last.
6.
Start the cook machine, stir the ingredients evenly at low speed 1, then adjust to high speed 4 to knead the dough for about 10 minutes. When the dough is kneaded to the expansion stage, add the cut butter and salt.
7.
Continue to start the cook machine to knead the dough, first knead the butter at low speed 2nd gear, and then knead the dough at high speed 5th gear for about 8 minutes, and stop kneading the dough until the dough is completely kneaded.
8.
After kneading the dough, leave it to ferment at room temperature for about 40 minutes. Dip a little dry flour with your fingers, and poke a hole in the middle of the dough. The hole state does not shrink or collapse to indicate that the fermentation is complete.
9.
After the dough is fermented, take it out and put it on a silicone mat to vent. After venting, divide it into two parts, and cover with plastic wrap and let it stand for about 15 minutes.
10.
Take out the prepared canned yellow peaches while the dough is standing still, use kitchen paper to soak up the surface moisture, and then cut thin slices with a knife.
11.
After the dough is set aside, take one of the dough and roll it into a rectangular dough with a rolling pin. The length of the braided dough should be controlled within the length of the toast box.
12.
Divide the rolled dough into three parts with a knife. Do not cut off the top part.
13.
Weave the rolled dough in the way of braiding.
14.
Put it in a toast box, and place canned slices of yellow peach on both sides.
15.
Garnish with dried cranberries soaked in warm water and ferment at room temperature until the toast box is seventy full.
16.
Preheat the oven in advance, put the fermented toast into the bottom of the oven, bake at 180 degrees for 48 minutes, and take it out. During the baking process, one of the two toast boxes was covered with a lid, the other was not covered, and the one without a lid was covered with tin foil midway according to the coloring situation.
17.
Baked yellow peach toast.
Tips:
1. In summer, the temperature is high. It is recommended to use refrigerated milk for kneading.
2. Different flours have different water absorption properties. Adjust the amount of liquid according to the water absorption of the flour.
3. Canned yellow peaches have a lot of moisture. Use kitchen paper to absorb the surface moisture before use, otherwise it will affect the taste of the toast.
4. If you don't like toast with a flat surface, it is recommended not to add a lid during baking.
5. The baking time and temperature should be adjusted appropriately according to the temper of the oven.
