"Charlotte of Peach."

By VicentaLakin

"Charlotte of Peach."
Peachy season, how can dessert be less than that? Especially when I watched the live broadcasts of Mr. Kuming and his mom. The net bought walnuts and did it quickly. Sweet cake, ready to go. It's delicious。

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Steps for "Charlotte of Peach."

  • 1
    Five walnuts to wash and peel and cut half。
  • 2
    Peach pours into the milk pan, water and Zipe Zephyr, and ice cream。
  • 3
    The fire opened and boiled for 25 minutes, bearing in mind the fumigation。
  • 4
    It's a little cold when it's boiled, it's filled with glass bottles, it's cooled in the fridge for a day。
  • 5
    A edible cold water bubble is added after the chip is cut and placed in the freezer for use。
  • 6
    Milk is added to vanilla and rum, and the fire heats up to a boiling state。
  • 7
    Cook milk while you punch yolk. The yolk is added to the sugar powder, and the eggmaker is used to stir up the color white。
  • 8
    Cooked milk slowly falls into the yolk while hand-to-man with the egg。
  • 9
    Smuggle the smooth yolk fluid back into the milk pan and continue to heat it with a little fire while beating it manually with an egg。
  • 10
    It lasted until the casta sauce had a thick yogurt form, and it left traces after the egg-beater had been cut。
  • 11
    The refrigerated glitting tablets were removed, the tardled moisture was added to the casta sauce, which was melted and evened with extra temperature。
  • 12
    Make sure that the red film stays on the hot sauce while it's in the freezer。
  • 13
    Preheat oven, 220°C up and down. The yolk is added to the sugar powder, and they are evenly mixed with a manual omelet。
  • 14
    The proteins were added to sugar powder three times, and were distributed to dry hair bubbles with an electric omelet。
  • 15
    Add yolk to the protein cream and mix it evenly。
  • 16
    Sift low-banded flour, evenly。
  • 17
    Draws two six-inch circles and a rectangular shape in advance (the width is the same as the size of the cake, the length of the cake, and the length of the cake) with oil paper。
  • 18
    The cake is packed in a bouquet and the shape is squeezed out with a round mouth。
  • 19
    Send it to the preheated oven, up and down 190°C, mid-level, baked for 12 minutes。
  • 20
    The baked finger crackers are laid cold on the grilled web and cut out the right size。
  • 21
    Peach cut into little Ding。
  • 22
    Cream cream and sugar powder can flow in a state of flow from ice water to the appearance of texture。
  • 23
    The Casta sauce was smooth and smoothed with a manual egg-plug, and was added to the cream and canned juice three times, evenly mixed。
  • 24
    Cut the size of a round-finger cookie and put it in the mold, then wrap it around。
  • 25
    Put half of the casta sauce in first。
  • 26
    Half the walnut。
  • 27
    Added to the casta sauce, cucumbers, and finally made it out of casta sauce and sent it to freezer for more than four hours。
  • 28
    When the frozen cake is deformed with sliced walnuts, then put on a little doll。

    • "Charlotte of Peach." Make Tips

    1. The mold is a 6-inch anode living cake model for cooking. 2. The oven is of Nine Yang。

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