Peach is a special kind of fruit for me. It may be the same important thing in my heart as figs and figs. When I was young, the appearance of the old variety Yulu was very ugly, but the water was abnormally abundant, and the skin was peeled off. The juice was ticking and ticking. I was eating and drinking. The old variety Yulu was yellow, green, yellow and green. Black spots, peach core bright red, usually not fully mature when picked up, adults will bury the peaches in the rice tank, Dad will always bury the peach while on the side seriously teach me how to distinguish the authentic Fenghua peach, that one The sweet taste of the scent of the sacred sacred scent is not to be dispersed for a few days. At that time, I am afraid that the peaches in the Yaochi of the Journey to the West will be like this. Every day, I will pick up my feet and eat peaches in the rice bowl. Touching this and touching it, the top of the head will still hit the stove top with white tiles. I don’t feel the headache at all. I just want to pick the peach with the sweetest juice, because the old jade is not good, now on the market. Already missing, the representative of Fenghua Peach has become more rosy and more convenient to transport and sell Lakeview Yulu, which has a sweet taste. Xianxian and old varieties cannot be compared. Peach dessert and also will not be too distressed, but also look forward to a return to the old varieties Yulu eat, go back and look at your own childhood. Fangzi can make about 60 hard candy, peach taste is lighter, if you want peach flavor is obvious, please use peach flavor to taste! ! ! ! !
Prepare all the ingredients you need, and wash the surface with the peaches carefully;
Peach the peach to the peach core without peeling and cutting the flesh;
Put the cut pieces of peach into the broken machine cup to make the mud;
The finished puree will oxidize quickly, but it doesn't matter;
Put unsalted butter, whipped cream, salt, and water in a milk pot and cook until the blister is turned off. Turn off the fire and mix about 125-140ml of peach puree until it is even;
Add another deep pot to add sugar to the sugar (make sure that each sugar is wet with water) syrup to 121 degrees. If you want the sugar to be harder, you can heat it to a higher temperature, up to 160 degrees, and pour it into the boiled Egg milk, when the pot will quickly foam, so the pot should be deep, and be careful when handling;
Mix well with a silicone spatula, continue to boil over medium heat, boil until 118-121 degrees Celsius, light golden yellow, the state is probably a scraper with traces, but the traces will not disappear immediately, pour the vanilla essence and mix well;
Immediately pour into the mold of the padded oil paper, and apply a proper amount of sea salt on the surface (outside the component);
After cooling, transfer it to the cutting board and cut it. When it is hot, you can put it in the refrigerator for a while and then cut it. It can make 60-70 sugars. It can be stored in oil paper for about two weeks.
Alas? The teeth don't seem so neat~
Because the peach puree is not the purified peach flavor, the fruit flavor is not obvious. It is recommended to put less or no vanilla extract, otherwise the vanilla flavor will easily cover the fruity taste and become the taste of ordinary sea salt caramel.