Peach and pecan
By VicentaLakin
It's winter, with extra dates and walnuts to refuel against the cold. The pecan pecan fen, which is to mix the pecan dates into curvature cakes, with ripe pecan shredds, softer and more fragrance。
Recipe Recommendations
- low-gluten flour 200 grams
- milk 60ml
- butter 130 grams
- baking soda 1/4 teaspoon
- chopped walnuts appropriate amount
- white sugar 80 grams
- baking powder 1 teaspoon
- eggs 60 grams
- red dates appropriate amount
- milk fragrance
- roast
- an hour
- ordinary
Steps for Peach and pecan
1
And softening the red dates to the core
2
(b) Red dates cut
3
(a) Put shredded red dates in the boiler, with red sugar and boiled water
4
(b) Disarm the fire after the soup is dried
5
A red date is cooked and then it's cooled and put in the switchboard
6
(b) Placing the switch in the sauce slot
7
Close the switch, stir it for a minute, and the date mud will be fine
8
(b) Soften the butter room, add sugar, hit the eggs with an egg-pumper to the pine, break the eggs and then drop them into the butter, and in each case mix the egg fluid fully with the butter before adding the egg fluid
9
Add 200 grams of date mud
10
It's not like it's so bad
11
Add milk to butter-tree mud
12
(b) Sifting of powdered powder, small soda and low powder into butter-tree mud and adding walnut shreds
13
(b) Smuggled, dry powder-free, wet wheat paste
14
The pecan cake is put in a one-time bag, squeezed into the pecan sheet, full of eight cents; walnuts are spilled, oven preheated, 180 degrees baked for 20 minutes。