"The unknown little fruit snapped into the car window, and on one side was daylight and on the other side was fruity."
Today is summer, the heat is coming to all things, the sun is bright and open. After today, we will say goodbye to the spring day and embrace the sweat and heat.
"White porcelain plum soup in the middle of summer, crushed ice when the wall is heard." If there is any taste that can represent summer, then ome must belong to one of them. Qingmei has more than 7,000 years of historical origin in China, even dating back to the Xia Shang Zhou period. The Shang Shu Shu This means that at that time, plums had the same status as salt as a universal condiment.
Back to the present, natural high-quality organic acids such as citric acid, succinic acid, and succinic acid, which are rich in plum, have become a highlight of the current concept of "healthy life". Today, in the summer, we made [Ome Sauce], [Honey Ome Dew], "Coffee Plum Cake" made with Ome Sauce, "Ome Ribs", and "Ome Bubble Drink" made of Ome brewed last year, covering 5 kinds of delicacies such as desserts, dishes, and drinks, and enjoyed the sweetness of summer.
The hard and crispy plum is suitable for making crisp plums, while the more cooked plums make ome sauce, ome dew, and plum wine, and the aroma will be more sufficient. After the plum is bought back, it will become yellower and softer at room temperature for 2-3 days, and it can be used at this time. Broken plums are not suitable for making dew with sparkling wine, but can be made with plum sauce.
Plum sauce
Ingredients
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ingredient
Weight
greengage
500g
Small pieces of rock candy
300g
Cooking steps
Ome remove the tip, wash it and rub the outer skin with coarse salt, it doesn't matter if the skin is broken, about 10 minutes or so.
Wash off the coarse salt and soak the plum in brine (add some salt to the water, feel free to do it) for about 1 hour.
Put the plum in a pot, put in the amount of water that has not passed the plum, boil the water until it boils, then turn to medium-low heat and cook for about 10 minutes, you can scoop out the foam in the middle.
Cook until the plums are tender and remove.
▲The state of being soft when pressed
Put the boiled plums and rock sugar in the non-stick pan, boil over medium-low heat, and stir from time to time to prevent sticking to the pan.
Simmer until it is viscous, and use a soft spatula to scrape up the jam and drop it off slowly.
▲The dripping is too fast and is not cooked well
▲The dripping is slow and in good condition
Put in a disinfected, cool glass bottle while it is hot, tighten the bottle cap and reverse the buckle to cool naturally.
Tips
The finished plum sauce can also be made into desserts, sparkling drinks, and even plum sauce ribs, which are used for many purposes.
This dessert is inspired by a specially brewed coffee, Green Plum Bamboo Horse. The rich and slightly bitter coffee taste of the cake with the slightly sour and sweet green plum cream is also quite matched, and the green plum jelly single eats refreshing and refreshing, but because there is no sugar seasoning, as a cake sandwich will be too sour and not too matched, you can not add.
Coffee plum cake
Coffee Cake Body:
protein
145-160g
Caster sugar
60g
yolk
75-80g
Milk
45g
Odorless oil
40g
Low gluten flour
65g
Instant black coffee powder
6g
hot water
10g
Plum cream:
Light cream
220g
16g
Plum Jelly:
Gilliptin tablets
Omero
50g
Cool boiling water
250g
Add the gelatin tablets to refrigerated boiled water (outside the formula), soak soft and then wring out the water, and melt them into a liquid in hot water.
After mixing the plum dew with cold boiling water, add gelatin solution and mix well, pour into the mold and freeze for about half an hour until it solidifies.
The ground coffee is melted in hot water.
After the milk and oil are stirred evenly emulsified, sifted into low-gluten flour and mixed evenly, then added egg yolks to mix well, and finally added coffee liquid to mix well.
Add the egg whites three times and beat the hook to a dry bend.
Spoon 1/3 of the meringue into the egg yolk paste, cut and mix well, mix the remaining meringue together and pour into the mold.
Preheat the oven at 165-170 ° C in advance, bake for about 18 minutes, remove and put it on the drying rack, put it on the cake pan until it is mildly warm and not hot, pour out the cake and let it cool completely.
Light cream is beaten with caster sugar until it is slightly three-dimensional for 8 minutes, and beaten with plum sauce until it is completely upright.
Cake slices (either positive or reverse rolls) are smeared with green plum cream, add the green plum jelly cut to the right size, roll up and refrigerate in the refrigerator for more than half an hour to slice and eat.
Ome ribs
chops
350g
salt
2g
soy sauce
15g
sugar
4g
wine
Two tablespoons
cornstarch
oil
8g
Marinate the ingredients and ribs for about 30 minutes, then steam for about 12 minutes.
Honey plum dew
honey
250g-500g
Remove the green plum, wash it, and rub the outer skin with coarse salt for about 10 minutes.
Wash off the coarse salt and soak the plum in brine for 1 hour.
After draining the plums, let them dry completely.
Add honey and mix well, then seal in the jar and marinate for at least 3 months.
Compared with rock sugar or fine sugar, it is easy to soak the juice with honey to marinate the plum, ensuring that the plum can be evenly soaked in sugar water and is not easy to mold. Open the cap every day, shake it, and make sure that each plum continues to be evenly wrapped in sugar juice.
▲Pickled green plums for the second day
After the plum is completely dried, all contact containers and tools need to be disinfected in advance.
The flavor and quality of honey will affect the taste of plum dew.
This is the plum dew I brewed last year, and the taste is very rich.
Put some ice cubes in the cup, add a little plum dew, and pour in the sparkling water. If there is no omerose, add the ome sauce, and stir well before drinking
At the beginning of May, it is the taste of green plums. As said in the "Sea Street Diary", the green plum fades away the green and the wine aroma blends, and the sour and sweet are all life. (^◇^;)
Do not hide the selection of green plums from the hometown of China's plums - Zhao'an, Fujian Province, with large yields and good quality. And the skin is thin and sweet and sour, moderate. May is the season when the plums are ripe and the wine is good, so storing the summer is not a gift from nature
Ome brew, welcome to summer!
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