You can't go wrong with a pair of these

The soft and chewy ice cream

It's a deliciously sweet and creamy filling

On a hot summer afternoon, you can have a piece of ice cream

A little bit of it

It's soft and creamy, but the taste is not as bad as the taste.

The taste is simply not too on the head

No oven can also be done out of the dessert

Not fast to learn

1, peach wash, first do peach jam. If you are too lazy to do it, you can buy ready-made jam directly.

2, peel and remove the kernel, take 200g of flesh and cut into 1cm pieces.

3, pulp and peel together in a bowl, add 10g lemon juice and 30g granulated sugar.

4, mix well and cover with plastic wrap and refrigerate to marinate for 3 hours.

5. After marinating, the pulp will precipitate a lot of water.

6, pour the water and meat and fruit together into a saucepan and bring to a boil, then turn down the heat to simmer.

7, cook until the peach skin discoloration, the skin will be fished out and discarded.

8, the remaining jam simmer until the volume is reduced by half can be removed from the heat and cooled for use.

9. Next, make the chiffonade crust. 150g of milk, 10g of butter, 10g of corn oil, 30g of granulated sugar into a non-stick pan, turn on the heat while stirring and heat until the sugar and butter are dissolved, then remove from the heat.

10, until the mixture cools to about 45 degrees.

11: Pour the mixture into the flour mix (90g glutinous rice flour, 35g sticky rice flour, 15g tapioca starch).

12, stir well into a fine and shiny paste.

13, sieve the batter into a plate.

14, seal the plastic wrap, send into the boiling steamer pot on high heat and steam for 35 minutes.

15, the batter steamed, inserted with chopsticks, the feeling is very pliable, there will be no liquid seepage.

16, add 10g of water syrup.

17: Knead the water syrup into the dough.

18, add the right amount of pink coloring, and then wipe out the coloring.

19: Keep folding and kneading the dough until it is even and fine.

20, can hold open the tough, transparent film state to be used.

21, then to do the cream filling. 45g mascarpone plus 10g granulated sugar.

22, a little stirring evenly.

23, and then add 250g fully refrigerated light cream.

24, with an electric whisk, beat on low speed until 90% hair.

25, put the cream filling into a piping bag and wait for use.

26: Sprinkle a layer of cooked glutinous rice flour on the table, and roll the dough into a 0.3 cm sheet.

27: Use a 12 cm diameter steel cutting mold or mousse ring to cut the crust.

28: Place the crust into a 6.5 cm diameter semi-circular chenille mold.

29, cream against the edge in a circle to squeeze.

30: Fill the center with peach jam.

31, and then squeeze the cream.

32, close the mouth and pinch, cut off the excess crust.

33, in the bottom of the incision, make up some cooked glutinous rice flour to prevent sticking.

34: Use the back of a knife to press out the peach marks.

35, frozen for 1 hour to set, peach chiffonade is ready.

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★ There are three powdered ingredients for the chiffonade crust, can I omit one of them?

Not recommended! Glutinous rice flour is the main ingredient, sticky rice flour reduces the stickiness, and tapioca flour enhances the elasticity, all of which have their own significance, and omitting one of them would not be good.

★ What is water syrup and can it be omitted?

Water syrup is a type of refined maltose syrup, which can be replaced with maltose syrup in equal parts. Water syrup is used to soften and moisturize, and it provides both sweetness, but at a lower level of sweetness compared to sucrose.

★ Why is the skin so soft and easy to break after kneading?

Much of this is due to over-kneading. So it's important to spread out the coloring at first so that it's easier to knead evenly and you can avoid over-kneading.

★ How do I store the skin of my chermoula so that it doesn't harden?

Freezing slows down the aging of the starch, so put it back in the freezer to thaw gradually before tasting.