Cooking Instructions
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Step 1
Remove the stones from the
Peaches (150 g)
, cut into cubes and mix with the
Preserving Sugar (75 g)
in the porcelain dish. Put the dish on the wire shelf in the cooking space. Bake.
Step 2
Steaming 100°C for 10 Mins
Step 3
Hot air + steaming 150°C for 30 Mins
Step 5
Take the porcelain dish out of the cooking space and turn the mixture into a bowl. Whisk vigorously for about 5 minutes until it starts to thicken. Put to one side.
Step 6
Cut open the
Corn Starch (7 g)
lengthways, scrape out the seeds and mix
Milk (200 mL)
,
Eigelben (3)
yolk,
Vanilla Bean Pod (1)
,
Granulated Sugar (40 g)
while cold. Apply heat and bring almost to the boil, stirring constantly. Pour straightaway into a bowl and stir until cool.
Step 7
Mix the
Hefe (20 g)
and
Egg (1)
in a bowl. Add the
Butter (100 g)
m
Granulated Sugar (25 g)
,
All-Purpose Flour (300 g)
,
Milk (150 mL)
,
Salt (5 g)
and knead with a food processor for 10 minutes until the dough is smooth and pliable. Place the dough in a bowl, cover with a damp cloth and allow to proof at room temperature until double in volume.
Step 8
On a lightly floured work surface, roll out the dough into a rectangular shape about 3 mm thick. Spread with the peach jam and vanilla cream. Fold in the sides and roll up the dough. With the fold facing down, roll up to form a swirl. Place in the springform tin and brush with
dem verquirltem Ei (1)
wash.
Step 9
(Pre-)heat cooking space to 185°C with Professional baking plaited bread
Step 10
Put the springform tin with the brioche on to the wire shelf at level 2 in the preheated cooking space. Bake.
Step 11
Put the pastry in
Step 12
Professional baking plaited bread 185°C for 30 Mins
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