Snowflake Yellow Peach
Overview
One day, a friend commented that my works are nutritious and authentic, but lack beauty. Today we are beautiful for once.
Tags
- baking
- bread
- almond flour (crispy grains)
- butter (stuffing b)
- butter (crispy grains)
- cake flour (stuffing a)
- cake flour (main dough)
- cake flour (medium variety)
- canned yellow peach (semi-round)
- cornstarch (stuffing a)
- egg yolk (stuffing a)
- high flour (main dough)
- high flour (medium variety)
- milk (stuffing b)
- milk powder (main dough)
- olive oil (main dough)
- ordinary flour (crispy grains)
- salt (main dough)
- sugar (stuffing b)
- sugar (main dough)
- sugar (medium)
- sugar (spicy grains)
- water (main dough)
- water or milk (medium type)
- whole egg liquid (main dough)
- whole egg liquid (surface brushing liquid)
- yeast (medium species)
Ingredients
- Almond flour (crispy grains) 50g
- Butter (Stuffing B) 10 grams
- Butter (crispy grains) 50g
- Cake flour (Stuffing A) 5 grams
- Cake flour (main dough) 50g
- Cake flour (medium variety) 50g
- Canned yellow peach (semi-round) 2
- Cornstarch (Stuffing A) 5 grams
- Egg yolk (Stuffing A) 1
- High flour (main dough) 150g
- High flour (medium variety) 150g
- Milk (Stuffing B) 125g
- Milk powder (main dough) 18 grams
- Olive oil (main dough) 40g
- Ordinary flour (crispy grains) 50g
- Salt (main dough) 5 grams
- Sugar (Stuffing B) 50g
- Sugar (main dough) 40g
- Sugar (medium) 15g
- Sugar (spicy grains) 50g
- Water (main dough) 20 grams
- Water or milk (medium type) 150g
- Whole egg liquid (main dough) 60g
- Whole egg liquid (surface brushing liquid) Appropriate amount
- Yeast (medium species) 5 grams
Steps
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Mix the medium ingredients with chopsticks and cover with plastic wrap at room temperature for 2 hours until the inside is filled with air bubbles. Cut the medium-sized dough into small pieces, put it together with all the ingredients for the main dough in a chef's machine, knead until it expands, cover with plastic wrap at room temperature for one hour, then put it in the refrigerator to ferment overnight.
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Make filling: Put filling A ingredients in a bowl and mix well.
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Put filling B ingredients into a small pot and bring to a boil over low heat.
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Remove from heat immediately after boiling.
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Slowly pour the filling into bowl A little by little and mix well.
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Pour back into the small pot and heat over low heat until thickened. Stir constantly to prevent the mixture from sticking to the bottom. Set aside.
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The dough is refrigerated overnight to ferment until doubled in size.
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Let me show you the mold I used today. The hexagon shape is very cute.
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Divide two doughs, each 150g, and let them rest for 10 minutes. Roll into round shape.
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Gently place the mold into the mold without filling it, leaving a little room for the hair to rise. Use your hands to smooth out the edges.
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Fill with a spoonful of filling.
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Place a semi-circle of yellow peach. Place the mold and a large cup of hot water into the oven for secondary fermentation for about an hour.
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Now let’s make the crispy chips. Put the crispy ingredients into a large bowl. The butter needs to be softened.
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Knead it into coarse grains with your hands and set aside.
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The dough is much plumper after the second rise.
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At this time, the dough is as soft as cotton. Try to avoid touching it with your hands, which will damage the appearance.
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Lightly brush the bread dough with the egg wash.
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Sprinkle some crispy bits.
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How beautiful! Preheat the oven to 210 degrees on the upper tube and 170 degrees on the lower tube for 10 minutes.
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Place on the baking sheet and bake for 6 minutes, then adjust the upper and lower tubes to 150 degrees and bake for another 8 minutes.
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Out of the oven. The color is just right.
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The crispy grains are like snowflakes.
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Finished product display.
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Soft, crispy and fragrant: snowflake yellow peach.