Without fireworks, life is a lonely journey. In June, peaches are in season, the nutrition is extremely high, recommend 3 kinds of home-cooked methods, adults and children love to eat, quickly collect it!
Canned yellow peaches
Ingredient:
Peeled and pitted yellow peach 10 pounds, rock sugar 1000 grams, water to taste, a little salt.
Method:
1: First wash and peel the yellow peaches, then pit and cut them into pieces, soak them in salt water for five minutes to make the meat firmer.
2, then rinse the yellow peach into the casserole, add an appropriate amount of rock sugar and water, water is not over the yellow peach, cook for about 15 minutes on medium heat, do not cook too soft Oh, otherwise it will affect the taste.
3, the most important step, the glass jar containing yellow peaches should be boiled in boiling water for five minutes, dry the water and then put the boiled yellow peaches in the heat, tighten the lid, invert the buckle and let it cool, and then put it in the refrigerator to save.
Yellow peach yogurt cake
Ingredient:
200 grams of yogurt, 2 eggs, 1 yellow peach, 30 grams of low gluten flour
Method:
1: Beat the eggs and mix well with yogurt, add the sieved low-gluten flour and stir well.
2: Peel and cut the yellow peaches into small cubes, pour the cake paste into the baking bowl of oil paper, then add the yellow peach cubes, put them in the oven at 170 degrees and bake for 30 minutes.
Yellow peach cheese bread
Ingredient:
Soup: 15 grams of high flour, 75 grams of water
Cheese filling: 160 g of cream cheese, 28 g of powdered sugar, 15 g of milk powder, 120 g of canned yellow peach
Mexican sauce: 30 g butter, 30 g whole egg mixture, 30 g low flour, 20 g icing sugar.
Main dough: high flour 300 g, low flour 35 g, egg 40 g, milk 172 g, sugar 60 g, salt 5 g, fresh yeast 11 g (or dry yeast 4 g), butter 40 g, soup seeds 50 g
method
1, soup method: water and flour first stir evenly, with the minimum heat slowly heated to paste, take 50 grams of finished products to cool and refrigerate overnight for later use (urgent use can be used after cooling)
2: Except for butter and salt, all ingredients (including soup seeds) are kneaded to a coarse film state.
3: Add butter and salt, knead at low speed until the butter is absorbed, and then turn high speed to knead out the glove film (the hole is smooth). Round, about 26-28 degrees of environment, sent to 2-2.5 times larger.
4: During dough fermentation, make cheese filling, soften the cream cheese at room temperature, add powdered sugar and milk powder, and beat until smooth. Add the chopped yellow peach kernels (the yellow peaches should be drained) and stir well. Set aside in a garg, and refrigerate if you feel the filling is a little soft.
5: Wake up the dough, divide into 12 portions, about 56-58 grams each, round and relax for 15-20 minutes. The dough is loose, smooth and facing upwards, tap the exhaust, turn over and wrap in a cheese filling of about 25 grams.
6, 6 for a group, put into the mold, temperature 33-35 ° C, humidity 80%, sent to the mold 9 points full.
7, during the second fermentation, make Mexican sauce, butter softened in place, add sugar powder to mix evenly, add the whole egg liquid in 2-3 times, each time to whisk until the egg liquid is completely absorbed, and then add the next time. Finally, sift in the low powder, mix well and put it into the mounting bag for later.
8: Dough after fermentation and squeeze in Mexican sauce. Put in the preheated oven (lower or lower layer) in advance, heat 165, heat 190, bake for about 35 minutes, cover tin foil with color, please adjust the time temperature according to your own oven temper. After the oven is shaken off, the heat is removed and the moisture-proof powdered sugar is decorated on the sieve.
Committed to using the simplest ingredients, we share the most delicious dishes for you, the above three kinds of peach home-cooked recipes, everyone has learned, learned to try to make it at home, let's! Welcome to like, follow, retweet and favorite, thank you for your support! We'll see you next time.