I. Peach Melaleuca Cake

1. Formula

4 eggs, 200g low-gluten flour, 50g white sugar, 70g butter, 500ml milk, appropriate amount of red pigment, 500ml whipped cream, 50g white sugar and peach 1 piece.

2. Production steps

① Eggs+low-gluten flour+white sugar, stir evenly;

(2) adding melted butter and stirring evenly;

(3) adding milk in three times and stirring evenly, adding pigment and stirring evenly (standing at room temperature for 30 minutes);

(4) apply a layer of oil evenly to the flat-bottomed non-stick pan, pour in a proper amount of batter, and bake the thousand layers of skin with a small fire. It is enough to observe that the batter changes color and bubbles. After all baking,

3. let it cool;

⑤ Cream with white sugar and pigment;

⑥ Assemble a layer of skin and cream, and add a layer of peach fruit every three or four layers.

Second, the peach snow mei Niang

1. Peach jam

2 peaches, 50g sugar, half lemon and water 100ml.

2. Snow Mei Niang Pi

50g glutinous rice flour, corn starch 15g, 20g sugar, 85g milk, butter 10g and a little pigment.

Step 3: stuffing

Whipped cream 200g, sugar 15g, and peach jam.

Step 4: Making steps

① Peel peaches, dice the pulp, add sugar and lemon juice and marinate for half an hour;

(2) boiling the peach skin with water until the peach skin turns white;

(3) pour the pickled peach pulp and cook until it is thick;

4. Stir glutinous rice flour, corn starch, sugar and milk evenly, sieve, seal plastic wrap, cover with small eyes, steam for 20 minutes after boiling;

⑤ Add butter while it is hot and knead well, add a little pigment and knead well, and divide into six parts.

6. Sandwich cream: whipped cream with sugar is sent to be stiff;

⑦ Sprinkle some cooked glutinous rice flour, roll the dough into thin slices, put it in a small bowl, squeeze a layer of cream, add peach sauce, squeeze another layer of cream, and wrap it up;

8 Press out the peach shape with chopsticks and decorate it with small leaves.

Third, peach yogurt Mu Si

1. Formula

Yogurt 150g, milk 50g, sugar 40g, gelatin tablets 15g, whipped cream 150g, peach juice 30g, digestive biscuits 50g and butter 20g.

Jelly layer: 70g of peach juice and 5g of gelatin tablets.

2. Production steps

① Soak gelatin tablets in cold water until soft, put digestive biscuits into a bag, crush them, add melted butter, mix well, pour into a mold, compact and freeze for 15 minutes;

(2) milk+sugar+dehydrated gelatin tablets are put into a pot, heated to melt with low fire, and yogurt is added and stirred evenly;

(3) whipped cream until lines appear, and mixed with yogurt Mu Si paste;

④ Take half of yogurt Mu Si paste and add peach juice and mix well;

⑤ First pour the white Mu Si paste and freeze it for 20 minutes, then take it out and pour the remaining peach Mu Si paste and freeze it for 20 minutes;

⑥ Peach juice+gelatin tablets are stirred and melted, poured into a mold, refrigerated for more than 4 hours, and then demoulded after solidification.

Fourth, peach and potato

1. Formula

Peach 1 piece, glutinous rice flour 120g, sugar 30g, water 120g.

2. Production steps

(1) shower the surface of peaches with salt, cut into pieces with skin+juice by water cooking machine and sieve;

② Peach paste+glutinous rice flour+sugar are stirred until there is no granular batter. Sift it into a bowl, cover it with plastic wrap, and stick holes in the plastic wrap with a toothpick;

③ Steam for 25 minutes on low heat in the pot ~ stir evenly and put it in the plastic wrap refrigerator for 3 hours. Wrap with cooked glutinous rice flour and cut into pieces.

Five, peach bam bam

1. Formula

2 peaches, 20g sugar, clear water 100g, a few drops of lemon juice, cassava starch 100g, and a proper amount of coconut juice.

2. Production steps

① Wash the peaches and peel them. Add water, sugar and a few drops of lemon juice to the peach skin.

(2) simmer on a small fire, boil out the color, then remove the peach skin, and then add the peach to boil.

(3) slowly pour into cassava flour, stir while pouring, and then knead into a ball.

④ Knead into small balls and wrap them with tapioca starch (to prevent sticking).

⑤ Boil water from the pot, boil it, pour in the peach bobo ball and cook it.

⑥ Remove the cold water, cut the peaches into small pieces, put them in a bowl, and add the peach bobball.

⑦ Pour coconut milk or milk and you can eat it!

Six, peach pudding

1. Peach jam: 2 peaches, white sugar 100g.

2. Pudding: 300g milk, 8g gelatin tablets and 20g sugar.

Step 3: Make steps

① Add white sugar 100g to 250g of peach pulp, stir well for about 20min, and get the syrup.

(2) put it in a pot and stir-fry it over low heat until it becomes thick.

③ Gelatine tablets are blistered in ice water.

(4) put the milk into the pot, add gelatin tablets and sugar and cook until it is hot.

⑤ Pour it into a cup and put it in the refrigerator for refrigeration 1 hour.

⑥ Take out the pudding cup and spread the peach sauce with mint leaves for decoration.