Peaches
By VicentaLakin
Sweat cakes, wet milk caps, large piles of peaches on the surface, and pink plentiful hearts. It opens gently, the milk covers slowly flow down, and large quantities of peaches fall with them, making them inaccessible. Put creamed cakes in your mouth, full of mouths, soft cakes with fine and smooth cream, full of peaches, fresh and sweet tastes full of mouths, and a quick cure for your tired heart。
Recipe Recommendations
- low-gluten flour 60 grams
- milk 30 grams
- soybean oil 30 grams
- eggs 4 grams
- fine sugar 80 grams
- light cream 250 grams
- powdered sugar 25 grams
- peach of 2
- sweet and sour
- roast
- an hour
- ordinary
Steps for Peaches
1
First you add the egg purifier to the freezer。
2
The milk, soybean oil and a portion of the white sugar are all evenly mixed until the mix melts。
3
Add yolk to even。
4
Add sifted low-banded flour to smooth-sliding。
5
Clean up colded eggs and send them to wet hair。
6
Take a third of the protein cream, mix it with the yolk paste, evenly。
7
Put all the tumbled paste back into the protein cream, all the tumbled to no particles, all the tumbled paste, all the tumbled into the twirl。
8
The oven is preheated, it's on fire 160, and it's baked for 40 minutes。
9
The cake from the oven is in the cold
10
A hole in the middle with a small knife。
11
The milk cover is made and materials are prepared for backup in advance。
12
Peaches for juice。
13
The light cream is used as an egg-beater until 80% of the flow, and then the peach juice is even
14
Then they pour the well-made blasting sauce in, using tools such as a machete, so that they can slowly flow down and form a shower。
15
It tastes like a first lovePeaches Make Tips
1. It is best to refrigerate eggs in the summer, as this makes them easier to whip.
2. It is best to choose Anchor cream; it is more stable and does not melt easily.
3. The cream must be whipped before adding the peach juice.