Every year from the beginning of spring to the end of summer is the peach ripening season. All kinds of peaches give off a charming sweet smell.
Delicious as peaches are, how to preserve them is a problem. Generally speaking, peaches can be kept at room temperature for about a week at most.
Peaches are better able to preserve their sweet taste if they are kept at room temperature. At this point, the fructose in the peaches will still play a role. Fresh peaches are best eaten within three days.
If you want to keep it longer, there are two ways to do it.
The first is to store it in the refrigerator. We need to wash the peaches and dry the surface of the peaches, wrap them in plastic wrap or a plastic bag, and put them in the refrigerator. This will keep the peaches longer.
The second is to keep it in the cupboard. The cupboard is where we always put vegetables and things like that. Of course, fruit can also be used. The cabinets are cleaner and have fewer bacteria. We can dry the peaches and put them in a clean place in the cupboard. It usually keeps for three to seven days.
If you find eating peaches a little monotonous, try making a peach cake.
Prepare peach jam the night before.
Main ingredient
Peach with honey
White granulated sugar
water
lemon
1. Wash two peaches with salt and peel them.
2. Dice the peaches, add 100g granulated sugar and the juice of half a lemon, mix well, and put in the fridge until ready to use.
3. Add 100 grams of water to a pan. Pour in the peels of the peaches and cook until the water turns pink. Pick out the peach skin.
4. Pour the diced peaches into the pan and boil until thick.
5. Seal in an airtight jar, cool completely, and refrigerate.
Prepare the yogurt for the filling.
Main ingredient
yogurt
milk
Gelatine tablet
1. Soak two gelatin tablets in cold water in advance to soften.
2. Add milk to a pan, bring to a simmer and remove from heat.
3. Add 150g of yogurt to the cooled milk and stir well.
4. Pour the blended liquid into the 6-inch chiffon mold.
5 Refrigerate overnight to allow the liquid to set.
Finally, we make the cake.
Main ingredient
Low gluten flour
egg
Peach tea bags
Light cream
Oil of corn
milk
Food pink coloring
1. Soak peach tea bags in hot water and set aside.
2. Add 30 grams of corn oil to the container.
3. Add a drop of edible pink powder and stir well.
4. Add 15g of reserved peach tea and stir well.
5. Add the yolks of 5 eggs and put the whites in a separate container.
6. Add another 55 grams of milk.
7. Add another 85 grams of strained flour and stir in a zigzag pattern.
8. Add a few drops of lemon juice to the egg whites and beat with 75g of sugar in three separate batches.
9. Add a spoonful of freshly whipped egg whites to the yolk bowl and stir well. Then pour the yolk tray into the egg whites bowl and continue to stir well and pour into the mold.
10. Adjust the oven to 150 degrees. Place the molds in the lower middle and bake for 50 minutes.
11. Cut the baked chiffon into three layers.
12. Put a layer of chiffon in the cream rotating basin first and spread a layer of cream in the middle of the chiffon.
13. Put the prepared yogurt on.
14. Add a swirl of cream to the chiffon along the edge of the remaining yogurt.
15. Add another layer of chiffon.
16. Spread a layer of cream in the middle of the second layer of chiffon, and add a circle of cream along the side as well.
17. Fill the second layer of chiffon with prepared peach jam.
18. Add the third layer of chiffon.
19. Decorate the whole cake.
