Exercise 1: canned yellow peaches
The ingredients are as follows: 3 yellow peaches, 200g rock sugar and 2g salt.
The specific method is as follows: put salt and water in the bowl, wash the yellow peaches, scrape off the skin, cut into pieces, put boiling water in the pot, boil it with high fire, pour in the yellow peaches and crystal sugar, and cook for 20 minutes with high fire!
Practice 2: yellow peach egg tart
The ingredients are as follows: 8 egg tart skins, 2 egg yolks, 60 grams of milk, 5 grams of low-gluten flour, fine sugar 15 grams, a proper amount of canned yellow peaches, and whipped cream 100 grams.
The specific method is: after the canned yellow peach is fished out, the juice is filtered and cut into small pieces. First, milk (or water), fine sugar and low-gluten flour are mixed evenly, and then whipped cream and egg yolk are added and mixed evenly to form a tart liquid. Take out the quick-frozen egg tart skin at room temperature, put it into the cut yellow peach, evenly divide the stirred tart liquid into the tart skin with a spoon, and then carefully put the egg tart with tart water on the baking net.
Practice 3: Yellow Peach Pagoda
The ingredients are as follows: dragonfly: butter 70g fine sugar 2g salt 1 g low-gluten flour105g egg yolk 4g water18g egg tart liquid: egg liquid 45g powdered sugar15g cream 75g yellow peach 250g fine sugar 50g water150g.
The specific method is as follows: firstly, wash and peel the yellow peach, then slice it, add water and fine sugar into the pot, then boil it to soften the yellow peach, air-cool it for later use, weigh all the materials for later use, preheat it in the oven at 180 degrees, sieve the flour in advance, add the softened butter, add the fine sugar and salt, stir it evenly with the egg, sieve the flour and stir it into sand particles to make the egg. Stir the dough with a spatula, wrap it with plastic wrap and put it in the refrigerator for more than 65,438+0 hours. When in use, it is taken out and heated. Then roll it into dough slightly larger than the mold through the plastic wrap, cover it on the mold, press off the excess part with a rolling pin, insert the holes evenly on it with a fork, then cover it with baking oil paper, put baking stones on it, let it stand for 65,438+05 minutes and put it in the oven for 65,438+. Then bake for 5 minutes, take it out for later use, add the powdered sugar into the egg mixture and stir it evenly, pour in the cream, stir it gently to avoid foaming, then put the yellow peaches into the tower skin in turn with absorbent paper, sieve and pour in the egg tart solution, and put it in the oven 180 degrees for 25 minutes!
Practice 4:
Yellow peach wheat flour
The materials are as follows: 30g of butter, 30g of sugar, egg 1 piece, a little salt, low-gluten flour150g, 2g of baking powder, 50ml of milk125ml, 50g of diced peach, 0g of butter16g, and almond powder/kloc-.
The specific method is as follows: add sugar powder, almond powder and medium powder to softened butter, stir it into sand by hand, and put it in the refrigerator for later use. Add fine sugar to the softened butter and beat at low speed with an egg beater until the fine sugar dissolves. Then add the egg liquid into the butter three times, and add the next time after each break, then add half of the milk and stir well, then add half of the low flour and stir well until it is added in turn. Stir the batter evenly, then add the yellow peach granules, stir evenly, pour the evenly stirred cake batter into the mold, sprinkle golden crispy granules on the surface, put it in the oven 180 degrees for 30 minutes, take it out of the oven, demould it immediately, and let it cool to eat!
Practice 5:
Yellow peach salad
The ingredients are as follows: 300g of yellow peach, 50g of chicken breast150g, 80g of asparagus, 50g of shrimp, 80g of crab stick, 60g of red pepper, 60g of yellow pepper, 2 tablespoons of olive oil, 2 teaspoons of black pepper12 teaspoons, 2 teaspoons of salt, 3 teaspoons of sushi vinegar, a small amount of mint leaves and a proper amount of water.
The specific method is as follows: clean the chicken breast and cook it in water. Don't overcook it. Take it out for later use. Peel the yellow peach and cut it into small pieces. Keep the chopping board and knives clean during the treatment. Only asparagus heads are taken and boiled in water. Sweet peppers (red and yellow) can be blanched or not. Sweet peppers can be eaten raw directly. Cool the chicken breast and cut it into cubes or small pieces for later use. Pour all the processed materials into a container, add olive oil, chopped black pepper, sushi vinegar (which can be replaced by lemon juice) and salt according to your own taste, season, mix all the materials evenly, and finally sprinkle with chopped mint leaves and serve!
All right, friends! There are many delicious ways to eat yellow peaches. I will share these delicious practices with you for the time being. If you have any unclear steps in the course of reading this tutorial, please leave a message for me in the message area at the bottom of this article, and I will answer you immediately after reading it. If you have better suggestions or more delicious practices, you are also welcome to share them in the message area! Of course, if you like these practices and have no time to do them for the time being, you can also collect this article first!
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