Melaleuca meringue (detailed production here) is a compulsory course for every baker to get started. In fact, it is not difficult to make, but the process is quite cumbersome, so many lazy people who love baking are discouraged.
I accidentally found a good thing called flying cake in the supermarket. It is actually a semi-processed layer of melange crust. It only needs to be heated to achieve a crispy effect, which greatly facilitates people who want to eat melange but are unwilling to do it.
Not only can it be used to make egg tarts, layers of meringue, bacon and egg burgers... but it is also delicious just by putting it in a pan and frying it! So, please read affectionately with me-flying cake skins, spring for lazy people!
crispy yellow peach pie
By ShannonKuhic
Recipe Recommendations
- sweetening
- baking
- three-quarters of an hour
- ordinary
Steps for crispy yellow peach pie
1
Remove a flying cake crust from the freezer and defrost it at room temperature for 5 minutes.
2
Use a rolling pin to roll thin through the packaging paper into a pie plate slightly larger than 6 inches, and place it in the refrigerator for later use.
3
Pour the canned yellow peach juice into the pan.
4
Pour in the milk.
5
Stir well with a manual egg beater.
6
Beat an egg.
7
Pour into the pan and stir constantly.
8
Heat over low heat while stirring well.
9
Sieve in corn flour and continue to heat over low heat.
10
Stir constantly, point straight into a thick paste, and turn off the heat.
11
Fill the rolled pie skin into the pie plate.
12
Use a fork to insert a small hole in the bottom while venting.
13
Pour the pie filling prepared in step 8 on the pie skin and smooth it out.
14
Lay on a layer of sliced yellow peaches.
15
There was a little space in the middle after paving, so I sprinkled some coconut paste.
16
Bake at 180 degrees for 20 - 25 minutes.