Peach shaped bread

Overview

New oven received. There is a bread lover in the family, so of course it was the first time to make bread. Just the day before, my friend Die Wu Jiutian shared the recipe of a longevity peach bun. As a foodie, of course you can’t miss it, so I decided to follow suit!

Tags

• baking
• children
• dinner
• banquet
• butter
• egg
• fine yarn sugar
• high gluten flour
• low gluten flour
• red yeast rice powder
• yeast powder
• milk
• salt

Ingredients

Steps

1. 1 Put all the ingredients except butter into a mixing bowl and stir evenly with chopsticks, cover with plastic wrap and place in the refrigerator for 10 minutes

   

2. 2 Take out the refrigerated dough and place it on the kneading mat. Use your hands to stretch and knead it like clothes. The dough will be sticky at the beginning and you need to use a scraper to scrape the dough off your hands from time to time

   

3. 3 Knead in this way repeatedly until the dough is no longer sticky and can pull up a thicker film. Add softened butter and continue kneading

   

4. 4 Add butter to the dough, knead and beat until the surface of the dough is smooth. Cut a piece of dough and slowly unfold it with both hands. You can pull up a large piece of film. The crack will be a zigzag-shaped round hole, which is the expansion stage.

   

5. 5 Take a clean egg-beating plate, apply a few drops of salad oil on the bottom of the plate, add the dough, cover with plastic wrap and ferment

   

6. 6 When the dough has fermented to 2 to 2.5 times its original volume, dip your fingers into a little dry powder and poke it into the dough. If the holes you poke will not shrink back immediately, the dough is ready

   

7. 7 Take out the fermented dough, deflate it, and divide it into 10 pieces of equal size. Roll the small dough into rounds, cover it with plastic wrap and let it rest for 15 minutes

   

8. 8 Take one of the small pieces of dough and flatten it, deflate it, roll it into a round piece, and cut it along the radius of the round piece

   

9. 9 Roll up around the center of the circle along the cut radius until the two radii coincide. Pinch the mouth tightly to form a peach shape

   

10. 10 Use a scraper to gently press the indentation along the interface line, and place it in the oven for secondary fermentation. After fermenting the dough, use a wool brush to lightly brush the tip of the peach with a thin layer of red yeast rice powder, and brush the other parts with a layer of high-gluten flour

    

11. 11 Put the fermented dough into the preheated oven, bake at 180 degrees for three minutes, cover with tin foil and continue to bake for 18 minutes

    

12. 12 Place the baked bread on the cooling rack, use a scraper to gently press it along the original lines, be careful not to burn it

    

13. 13 There are two leaves at the bottom. Doesn’t it look like a peach? Confuse the real with the fake

    

14. 14 Soft and delicious