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Peach cream pie. ingredients: For the test will need: -1.5 Art. flour (200 ml cup) -200g of low-fat sour cream -70 Ml of vegetable oil -2 Tbsp sugar.

Published byLenard Booth Modified over 8 years ago

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Presentation on theme: "Peach cream pie. ingredients: For the test will need: -1.5 Art. flour (200 ml cup) -200g of low-fat sour cream -70 Ml of vegetable oil -2 Tbsp sugar."— Presentation transcript:

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2 Peach cream pie.

3 ingredients: For the test will need: -1.5 Art. flour (200 ml cup) -200g of low-fat sour cream -70 Ml of vegetable oil -2 Tbsp sugar -2 Tsp baking powder For the filling: -400 G canned peaches -250 G peach yogurt -2 eggs -1 Tbsp starch. * The magazine also features add to stuffing one mandarin but I thought that it would be superfluous.

4 Preparation: First, prepare the filling: 1) remove the peaches from the syrup and cut into small cubes. First, prepare the filling: 1) remove the peaches from the syrup and cut into small cubes.

5 Beat eggs until a froth and add the yogurt and starch beat.Beat eggs until a froth and add the yogurt and starch beat.

6 Add the peaches and mix. Stuffing ready.... Add the peaches and mix. Stuffing ready....

7 Now comes the test: 1) Mix flour with rahryhlitelem and sugar. 2) Separately, whip the cream with the butter and add flour mixture, knead the dough is uniform. 3) the baking grease and put the dough to form a side and pour the filling. 4) Bake at 180 g for about 45 minutes...Now comes the test: 1) Mix flour with rahryhlitelem and sugar. 2) Separately, whip the cream with the butter and add flour mixture, knead the dough is uniform. 3) the baking grease and put the dough to form a side and pour the filling. 4) Bake at 180 g for about 45 minutes...

8 Recipe bethe. ingredients: -3 Refrigerated protein -1 Cup sugar ingredients: -3 Refrigerated protein -1 Cup sugar

9 Preparation: 1. Beat the whites, gradually adding the sugar. Beat until until the consistency is smooth but stiff.1. Beat the whites, gradually adding the sugar. Beat until until the consistency is smooth but stiff. 2. Cover a baking sheet with parchment paper.2. Cover a baking sheet with parchment paper. 3. With cooking bag with curly nozzles (or spoon) to put on her mix.3. With cooking bag with curly nozzles (or spoon) to put on her mix. 4. "Dry" in the oven at 100-110 degrees from 40 minutes to 3 hours depending on the size.4. "Dry" in the oven at 100-110 degrees from 40 minutes to 3 hours depending on the size. 5. Turn off the oven. Open the door. Without removing it from the oven, allow to cool completely5. Turn off the oven. Open the door. Without removing it from the oven, allow to cool completely

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