Practice 1: canned yellow peaches
The ingredients are as follows: 3 yellow peaches, 200 grams of rock sugar and 2 grams of salt.
The specific method is as follows: put salt and water in the bowl, wash the yellow peaches, scrape the skin, cut into pieces, put water in the pot, boil over high fire, pour in the yellow peaches and crystal sugar, and cook over high fire for 20 minutes!
Practice 2: yellow peach egg tart
The ingredients are as follows: 8 egg tart skins, 2 egg yolks, 60g milk, 5g low-gluten flour, fine sugar 15g, proper amount of canned yellow peaches, and whipped cream 100g.
The specific method is as follows: 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 egg tart liquid. After taking out the quick-frozen egg tart skin at room temperature, put in the cut yellow peaches, evenly divide the stirred egg tart liquid into the egg tart skin with a spoon, and carefully put the egg tart with egg tart water on the baking net.
Practice 3: Yellow Peach Pagoda
The ingredients are as follows: Tappi: butter 70g fine sugar 2g salt 1g low-gluten flour 105g egg yolk 4g water 18g egg tart liquid: egg liquid 45g sugar powder 15g cream 75g yellow peach 250g fine sugar 50g water 150g.
The specific methods are as follows: firstly, wash and peel the yellow peach, then cut it into thin slices, add water and fine sugar in the pot, then boil it to soften it, let it cool for later use, weigh all the materials for later use, preheat the oven to 180℃, sieve the flour in advance, add softened butter, add fine sugar and salt, stir it evenly with the eggs, sieve the flour, stir it into sand particles, and beat the eggs. Stir the dough with a spatula, wrap it with plastic wrap and put it in the refrigerator 1 hour or more. Take it out and warm it when you use it. Then roll it into dough slightly larger than the mold with plastic wrap, cover it on the mold, press off the excess part with a rolling pin, evenly insert holes in it with a fork, then cover it with baking paper, put baking stones on it, let it stand for 15 minutes, and put it in the oven 65438+. Then bake for 5 minutes, take it out for later use, add powdered sugar to the egg liquid, stir well, pour in cream, stir gently to avoid foaming, then put the yellow peaches in the tower skin in turn with absorbent paper, sieve, pour in egg tart liquid, and bake in the oven 180 degrees for 25 minutes!
Practice 4:
Yellow peach wheat flour
The ingredients are as follows: butter 30g, sugar 30g, egg 1, a little salt, low-gluten flour 150g, baking powder 2g, milk 125ml, yellow peach diced 50g, butter 16g, almond flour 16g, and medium flour/6g.
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 softened butter and beat at low speed with an egg beater until the fine sugar dissolves. Then add the egg mixture into the butter three times, add the next time after each beating, then add half of the milk and stir well, then add half of the low flour and stir well until they are 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 at 180℃ 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 ingredients 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 ingredients evenly, and finally sprinkle with chopped mint leaves to 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 process of reading this tutorial, please leave me a message 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 delicious practices, please leave a message in the message area to share! 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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