Peach pudding pie
By VicentaLakin
Recipe Recommendations
- high powder 35g
- low powder 35g
- salt 2g
- white granulated sugar 10g
- butter 35g
- ice water
- canned peaches appropriate amount
- whole egg one
- light cream 100g
- milk 90g
- powdered sugar appropriate amount
- sweetening
- baking
- several hours
- simple
Steps for Peach pudding pie
1
Cut the frozen butter down to Ding
2
High powder, low powder, salt, white sugar mixed early and put them in butter butting them in small granules
3
When you're in small particles, you add ice water to your body
4
Put the mask in the freezer for over an hour
5
The pasta after the freeze is thin
6
Put the film up, put the face in the mold, press the edge, don't remove the film, and put it in the freezer for half an hour
7
When you're cooled, you fix the extra edge, put a piece of oil paper into the pie stone, put it in the 200-degree oven for 25 minutes, take out the pie stone and bake it for 5 to 8 minutes
8
Cut walnuts into blocks and put them in pie
9
Light milk, all the material is evenly mixed. Medium
10
The oven is 180 degrees baked for 25 to 30 minutes
11
It tastes better after freezing.