Cooking diary of hall 27

Cooking diary of hall 27

Introduction:

"Maotao ~ is our local dialect ~ it's the kiwifruit that we call it ~ it's just a small one ~ hee hee ~ this time, 27 made a fresh Maotao pie with Maotao from his hometown ~ I hope you like it ~ Hoo Hoo ~ ~"

Production steps:

Step 1: prepare 3-4 peaches (kiwifruit) (if it's a big kiwifruit, one will be fine)

Step 2: pie crust: melt butter, add sugar and sift in low gluten flour.

Step 3: knead the butter and flour until they are well blended.

Step 4: add water to the flour.

Step 5: knead into a smooth dough and set aside for 15 minutes.

Step 6: in the meantime, let's start making crispy! Mix the softened butter, sugar, brown sugar and low gluten flour.

Step 7: rub all the materials evenly by hand, and then rub them into fine and uniform granules.

Step 8: then, start to prepare fresh cream peach stuffing: peel the peach, be careful not to mix it in the meat, cut it into small cubes, set aside. Mix the cream, sugar and cornstarch and stir well in the beater.

Step 9: stir well and pour in the egg.

Step 10: add vanilla extract and stir well.

Step 11: finally, add the peach dice and stir well.

Step 12: OK, all the ingredients are ready. Let's start making fresh cream peach pie. Roll the pie skin into thin skin with a rolling pin.

Step 13: put it in the pie plate (27 has no pie plate, so put it directly on the baking plate with tinfoil paper as pie plate. If it's too troublesome, you can use an 8-inch cake mold), flatten it.

Step 14: use a small fork to prick holes in the top of the pie skin to prevent the pie skin from bulging during baking.

Step 15: pour the fresh cream and peach stuffing into the pie.

Step 16: Sprinkle the top layer evenly with crispy granules.

Step 17: put the baking tray into the preheated oven, middle layer, heat up and down, 200 ° for 40 minutes or so, until the pie is completely set.

Step 18: wait for the pie to cool down a little, then take out the pie, so as to prevent the pie from being damaged. Cut it into small pieces with a cup of hot coffee and enjoy it~~

Step 19: crisp pie skin and soft and delicious crisp grain, plus soft, q-elastic pie stuffing ~ rich coffee with sweet and sour, refreshing taste of peach ~ amazing!

Materials required:

Low gluten flour: 150g

Butter: 60g

Fine granulated sugar: 15g

Water: 45g

Peach: 3-4

Animal light cream: 125g

Corn starch: 10g

Egg: 1

Vanilla extract: 1 / 2 tsp

Brown sugar: 12g

Note: 1, peaches can be replaced by juicy peaches, apples, pears, pitaya and other fruits, no matter what fruit, must be peeled, nuclear also to nuclear yo! 2. As for the control of sugar, if you don't like too sweet, you can slightly reduce the amount of sugar. 3. It's best to eat the pie when it's hot. It's crispy. If you can't finish it, refrigerate it in the refrigerator. If you take it out, it will have a special flavor. Well, this time the fresh cream peach pie is finished. Good taste, everyone. See you next time~~~

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet and sour