This time, I caught the last tail of the peach season and patted a super pink peach pie. The pink and tender peach block covers the whole pie. It's bright and shining. The fruit fragrance of the peach is mixed with the milk flavor. What you swallow is the wind from the beginning of August. It's refreshing and gentle in early autumn. Of course. It's delicious to replace peaches with other fruits. Roasted soft cheese bottom. Golden milk fragrance. Peach pieces soaked in lemon juice have a little more acidity and freshness. It can prevent flesh from oxidation and discoloration in the air. It can also be neutralized with the sweetness of cheese base.
Step1:Soften 50g salt free butter at room temperature, add 35g sugar powder, beat with electric beater until slightly white, add 1 yolk and continue to beat evenly.
Step2:Sift in 90g of low gluten flour and 20g of almond powder. Stir with silica gel scraper until there is no dry powder.
Step3:Move the dough onto the chopping board. Knead it into a smooth dough by hand. Cover with plastic wrap. Refrigerate for 30 minutes.
Step4:Add 15g fine sugar to 50g cream cheese, beat with electric eggbeater into feather shape, and add 40g whole egg liquid twice (mix the first egg liquid and then add the remaining egg liquid).
Step5:Pour in 40g yoghurt and mix it by hand. Sift in 3G low gluten flour. Then mix it by hand to make a smooth batter. The cheese batter is finished.
Step6:Roll the frozen dough into a round skin with a thickness of 0.5cm.
Step7:Put it in the pie plate (the 6-inch plate I used). Press the edge and bottom by hand, and use a scraper to cut off the redundant part of the edge.
Step8:Put some small holes in the bottom of the pie with a fork to prevent the pie from swelling and bulging.
Step9:Pour the cheese batter into the pastry until it is 9 minutes full. Put it into the preheated 170 ℃ oven. Bake for about 40 minutes. *Increase or decrease the time according to your own oven temper. Finally bake until the surface is golden and slightly colored.
Step10:Cut 4 peaches into small pieces. Add 2 tablespoons lemon juice and 20g strawberry liqueur (if not, don't add it). Marinate for 15 minutes. *Lemon juice can prevent peaches from oxidation. Strawberry liqueur has a better taste. It can also make peaches more pink. It can be bought in supermarkets or some treasures.
Step11:Stack the pickled peaches on the baked pie.
Step12:Mix 20g specular pectin with 15g water and brush on the surface of peach. *Brushing pectin can lock the moisture of peaches, prevent air drying, and make peaches look more crystal clear.
Step13:Finally, add mint leaves for decoration. Peach pie is finished.
Cooking tips:There are skills in making delicious dishes.