Fresh cream peach pie(xian nai you mi tao pai )

Fresh cream peach pie

Introduction:

Production steps:

Step 1: after the butter is softened, pour in the low gluten flour and sugar, and knead the butter and flour by hand until they are even.

Step 2: the blended flour should look like cornmeal.

Step 3: add water into the flour, knead into dough, and relax on the chopping board for 15 minutes.

Step 4: roll the loose dough into thin slices.

Step 5: put the rolled slice into the 8-inch cake mold and press it flat.

Step 6: mix the softened butter, granulated sugar, brown sugar, low gluten flour and almond powder.

Step 7: knead all the materials evenly by hand, and then knead them into fine and uniform particles to form crisp particles.

Step 8: after the fresh peach is peeled, cut it into small cubes.

Step 9: mix animal light cream, fine granulated sugar and corn starch, and stir well with egg beater.

Step 10: pour in the egg, then the vanilla essence, stir well.

Step 11: dice the peach meat into the mixture and stir.

Step 12: prick a small hole at the bottom of the pie skin with a small fork to prevent the pie skin from bulging when baking. Pour the fresh cream and peach stuffing into the pie skin.

Step 13: Sprinkle the pastry evenly on the surface.

Step 14: put the cake mold into the baking tray, put the baking tray into the preheated oven, bake at 200 ℃ for about 40 minutes, until the pie is completely set. After the pie cools down a little, demould it and cut it into pieces with a knife.

Step 15: eat it while it's hot. It tastes crispy. Cold storage after eating, also do not have a taste.

Materials required:

Low gluten flour: 60g

Butter: 60g

Water: 45g

Fresh peach: 350g

Animal light cream: 125g

Corn starch: 10g

Egg: 1

Vanilla extract: 1 / 2 tsp

Almonds: moderate

Fine granulated sugar: 60g

Brown sugar: 12g

Note: 1. When making this pie, we didn't use a pie plate. Instead, we used an 8-inch round cake mold instead of a pie plate. This also tells us that in fact, when baking, you don't have to use specific tools to make specific pastries. You can master them flexibly in many cases. Just as you don't need a pizza disk to make a pizza. 2. Peach peeling tips: soak the peach in boiling water for 10 ~ 20 seconds. When the peach skin turns white, take it out and peel it easily. 3. Choose hard peaches to make this pie instead of soft ones. It is suggested to choose the varieties that do not stick to the core so as to remove the core easily.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Xian Nai You Mi Tao Pai