At first glance, you can tell it's good bread.

WHAT YOU NEED

Ingredients

275 grams of high starch flour
25 grams of low-fat flour
One egg.
Clean water 160 grams
18 grams of milk powder
3 grams of salt
45 grams of fine sugar
4 grams of yeast
40 grams of unsalted cream
50 grams of orange peel
Two eggs.
45 grams of fine sugar
200 grams of fresh milk
8 grams of cornstarch
10 grams of low-fat flour
10 grams of unsalted cream
A little essential oil.
A moderate amount of sugar water

How TO MADE Castor peach bread

Steps 1 to 4

1. To make the dough, mix all the dough materials except the saltless cream and the orange peel, mix and stir until the surface is smooth, put the saltless cream cut into small pieces, continue stirring until the expansion stage (you can pull out the thin film, the broken edge is jagged), add the orange peel, stir evenly, then roll round to start the base fermentation.

2. After the basic fermentation is completed (finger high in the powder, the cavity does not bounce back or bounces back slowly), the exhaust gas is rolled and relaxed for 10 minutes.

3. Open the dough into large squares that are slightly smaller than the baking tray (28 x 28 cm) and put it in the baking tray to start the baking.

4. To make cassava sauce, mix egg butter and sugar and stir until the fine sugar is basically melted.

Steps 5 to 8

5. Add cornstarch and low-flour mixture.

6. Add warm milk to the mixture and strain it into the milk pan.

7. It is heated over a small fire and stirred until the dough becomes thick and extinguishes the fire, and is packed in a bag for spare use.

8. After cutting small pieces of sugar water yellow peach, use the dried water as a backup.

Steps 9 to 12

9. After the second release, brush the surface of the egg juice (outside the recipe).

10. The cassava is squeezed crosswise as shown in the figure.

11. Add small pieces of sugar water, yellow peach, and finally sprinkle as much crushed pineapple as possible into a preheated 180-degree oven and bake for about 30 minutes.

12. Cut it into squares and eat it.

Handy cooking tips

　　1. Pineapple method: mix 40 grams of softened unsalted cream with 40 grams of fine sugar, mix with a little vanilla essential oil (can also be omitted), finally sift into 60 grams of low-fat flour powder, cut into small granules with a small scraper, refrigerate for backup.2. Every time before eating oranges, first wipe the surface wax with fine salt and then wash it clean, after eating it, collect it, pack it in a fresh bag, save enough, remove the white part with a small knife and finally cut it into pieces for use.It is also very tasty to add cranberry dried in the raw ingredients, it can also be replaced with dried raisins, raisins, etc., you can adjust according to your own ingredients.4. crushed pineapple and cassava sauce can be stored in the refrigerator in advance, excess crushed pineapple can be stored in a sealed box in the refrigerator for a long time; the remaining cassava sauce can be frozen and softened before use.5. Time and temperature of the oven are for reference only, please adjust according to the actual situation of each household.