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How to Make Delicious Yellow Peach Cream Bread: A Step-by-Step Guide - Microwave Recipes

How to Make Delicious Yellow Peach Cream Bread: A Step-by-Step Guide

Q1: What’s the unique element in Yellow Peach Cream Bread? A1: The use of canned yellow peaches adds a unique sweetness and texture to the bread. Q2: Why do we freeze the milk, sugar, and egg mixture? A2: Freezing this mixture helps in better incorporating the ingredients and enhances the texture of the bread. Q3: What’s the purpose of the ‘glove film’ stage in kneading? A3: Achieving a ‘glove film’ stage ensures the dough has developed enough gluten, which is crucial for the bread’s structure and texture.

Yellow Peach Cream Bread


  • High-gluten flour: 200g
  • Milk: 83g
  • White sugar: 25g
  • Salt: 2g
  • Egg: 50g
  • High-sugar-tolerance yeast: 2g
  • Butter: 20g
  • Whipping cream: 100g
  • White granulated sugar: 7g
  • Salt: 0.5g
  • Canned yellow peaches: 100g
  • Whole egg liquid: 10g
  1. Freeze the mixture of milk, white sugar, and egg in the freezer until it becomes a semi-fluid with ice crystals.
  2. Pour the semi-fluid mixture into a mixing bowl, add yeast, flour, and salt, and mix until no dry flour remains.
  3. Knead the mixture into a dough and continue until a rough membrane can be pulled out.
  4. Add softened butter and knead until a thin, glove-like membrane forms.
  5. Round the dough, make it smooth, place in a bowl, and seal to ferment until it doubles in size, about 1 hour.
  6. Check the fermentation by poking a hole with a floured finger; if it doesn't collapse or collapses slowly, it's ready.
  7. Divide the dough into two parts and roll each into a 25x10 cm sheet, then roll up.
  8. Seal and rest the dough for 15 minutes.
  9. Roll out the dough again into a 16x16 cm sheet, fold the four corners inward, and then fold it in half, pinching the seam tightly.
  10. Shape the dough into a torpedo form with the seam facing down.
  11. Place the dough on a baking tray lined with parchment paper.
  12. Put the tray in the oven with a bowl of hot water underneath and ferment at 36°C for about 30 minutes until it doubles in size.
  13. Remove the dough, preheat the oven to 160°C, and brush the dough with a thin layer of whole egg liquid.
  14. Bake in the middle of the oven for 18 minutes, covering with foil after 8 minutes if the color is sufficient.
  15. Once completely cooled, cut the bread along its length with a serrated knife, leaving the base intact.
  16. Whip the cream with sugar and salt until stiff peaks form, and transfer to a piping bag.
  17. Pipe the cream onto the bread and top with diced yellow peaches.
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  • Calories: Varies based on portion size
  • Rich in carbohydrates and proteins
  • Contains vitamins and minerals from the yellow peaches