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In Cooking Tree, we’re serving up delicious Peach Daquoise, and we’ll show you how to make it from scratch.
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1. Put the cut peaches, water, and oligosaccharides in a pot and boil (about 15 minutes). When the peaches become soft, add lemon juice and boil for another 5 minutes, then transfer to another bowl.
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2. Peel the peaches and cool them. 3. Whip the egg whites and when large bubbles appear, add sugar and vanilla extract and whip them to make a meringue with horns.
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4. Sift almond powder, sugar powder, and soft flour, mix, and transfer to a piping bag.
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5. Pan on the oven pan, sprinkle with powdered sugar, bake in an oven preheated to 170 degrees for 15 minutes and cool.
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6. Add sugar to cold whipped cream and whip, then add cold cream cheese and whip to make cream.
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7. Squeeze cream on the cooled dacquoise, put peaches on it, squeeze the cream and cover with other dacquoise to complete.
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