Recipe: Peach Crisp (Old Taste)

Home Cooking Recipe: Peach Crisp (Old Taste)

Notes:

The old taste of peach in the memory... Everyone remembers some kind of food that has been eaten in a certain period and some place, and many of the foods that have been reminiscent of the food are kept in the memory of the scorpion in the circulation of time. Because it is no longer reminiscent of this taste, the more fascinating. Perhaps this is the most beautiful imprint in the memory about the old taste left on the tip of the tongue. Small oven is recommended to be made of half material

Ingredients:

Steps:

  1. Home Cooking Recipe: Flour, baking powder, baking soda, corn starch are mixed and sieved for use.

    Flour, baking powder, baking soda, corn starch are mixed and sieved for use.

  2. Home Cooking Recipe: Mix the powdered sugar, oil and egg yolk evenly. Pour the sieved powder.

    Mix the powdered sugar, oil and egg yolk evenly. Pour the sieved powder.

  3. Home Cooking Recipe: The egg mixture and the powder are mixed by the method of cutting and mixing. (The dough can't be stirred, otherwise it will affect the finished product.) The dough will be loose.

    The egg mixture and the powder are mixed by the method of cutting and mixing. (The dough can't be stirred, otherwise it will affect the finished product.) The dough will be loose.

  4. Home Cooking Recipe: The oven is warmed up at 200 degrees. Divide the dough into 30 grams of each agent and round it up. Put all the ingredients in the baking tray. (The size can also be as you like)

    The oven is warmed up at 200 degrees. Divide the dough into 30 grams of each agent and round it up. Put all the ingredients in the baking tray. (The size can also be as you like)

  5. Home Cooking Recipe: The middle and lower layers are baked at 200 degrees for 20 to 25 minutes. (The temperature in the square is only suitable for my oven, for reference only.) Take out the baking pot when roasting halfway, use a scraper tail to drop a pit in the center of each biscuit, and immediately return it to the oven to continue baking. (This process moves quickly. This is just to make the finished product beautiful. You can also bake it directly into the oven before baking.)

    The middle and lower layers are baked at 200 degrees for 20 to 25 minutes. (The temperature in the square is only suitable for my oven, for reference only.) Take out the baking pot when roasting halfway, use a scraper tail to drop a pit in the center of each biscuit, and immediately return it to the oven to continue baking. (This process moves quickly. This is just to make the finished product beautiful. You can also bake it directly into the oven before baking.)

  6. Home Cooking Recipe: Bake it well after drying it.

    Bake it well after drying it.

  7. Ginger jujube cream drink ginger jujube cream ~ ~ bloody feet, the face is naturally ruddy, shiny ... We describe a person's good health, usually think that it is 'good'. Chinese medicine believes that people are based on qi and blood, and people are most afraid of lack of blood. Insufficient blood of women can easily lead to: * Dark yellow skin relaxation * Large pores * Wrinkles early * Dry hair loss * Insomnia and more dreams * Cold hands and feet * Menopause in advance * Premature aging * Face long-sleeved swimming songs recommend everyone to take the qi and blood of ginger dates Cream, often drink it to add blood, face ruddy complexion, but also relieve cold hands and feet, especially women must drink more to drink ~ ~ ginger jujube ▪ materials ▪ ginger (peeled) 500 grams ▪ red dates 500 grams ▪ Brown sugar (black sugar optional) 1000g ▪ 枸杞250g ▪ Sesame 250g demanded order. Do not disturb the city.

Tips:

In production, flour is usually classified by protein (or gluten) content and is generally divided into three basic types. 1, Strong flour (Strong flour) Strong gluten flour, also known as high-gluten flour, has high protein and gluten content, protein content of 12%-15%, and wet gluten value of more than 35%. The best strong gluten flour is Canadian spring wheat flour, strong gluten flour is suitable for making Bread, Puff pastry snacks, etc. 2, weak flour (Soft flour) Weak gluten flour, also known as low-gluten flour, has low protein and gluten content, protein content of 7%-9%, and wet gluten value below 25%. The weak gluten powders of the United Kingdom, France and Germany belong to this type of flour, weak gluten flour Suitable for making cakes, meringues, biscuits, etc. 3, medium flour (Medium flour) Medium-gluten flour is a kind of flour between high-gluten and low-gluten, with protein content of 9%-11%, wet gluten value of 25%-35%, frozen wheat flour produced in the United States and Australia, and standard powder in China. Flour belongs to this category, and medium-gluten flour is used to make heavy fruit cakes.


Look around:

ming taizi soup durian tofu pizza pumpkin pork margaret jujube noodles fish sponge cake bread watermelon huanren pandan enzyme red dates baby prawn dog cake lightning puff shandong shenyang whole duck contact chaoshan tofu cakes tea