🍑peach Run Fruit (japanese-style Burnt Fruit)
1.
Stir the egg yolk and condensed milk evenly to get a pile of egg yolk condensed milk paste.
2.
Add sieved baking powder and low powder to the custard, and stir until there is no dry powder. The sieving is to make the fruit taste more delicate. Okay, we got a custard-flour mixture.
3.
Knead the mixture vigorously into a smooth dough. Do you want to be gentle and up to your mood? It’s not a big problem.
4.
Separate out 63 grams of the original color dough, knead a small amount of red velvet essence into a pink dough
5.
Wrap all the dough in plastic wrap and put it in the refrigerator for about 30 minutes
6.
During this period of refrigerated dough, you can divide the filling into 11g/portion in advance and knead into small balls for use. Traditional Japanese yakisoba are usually red bean paste filling. I personally like the matcha flavor, so this time I used the finished matcha red bean paste tea flavor. They are heavy and delicious. I personally recommend Hokkaido Milk Red Bean Pasting, which is quite delicious. You can freely choose the filling you like. If you are interested/have time, it is good to make your own filling.
7.
The refrigerated raw color dough is divided into 20 grams/pieces, the pink dough is divided into 7 grams/pieces, and then mixed one by one and knead out gradient colored balls
8.
Take a small ball and press it with your hand into a round piece to wrap the filling, close the mouth of a tiger and knead it into a round ball and it will become a fruit. This requires more practice
9.
Pinch the round fruits into a 🍑 shape, and then use a scraper to draw out the seam in the right place. Personal experience is that the color mixture is slightly uneven and the boundary is more obvious. This just hides the coloring defects and looks more like The natural appearance of real peaches is that you have to pull hard a few times to make the marks a little deeper because it will flatten out during the roasting process.
10.
Preheat the oven at 160 degrees for 5 minutes, put them in and bake for 20 minutes
11.
After baking, take it out and let it cool. You can use matcha chocolate to make a few leaves as a foil. If you don’t have a leaf mold, you can drop a few leaves on the plate with a spoon, like me, and it will become natural after putting it in the refrigerator.
12.
Supplement:
During the baking process, if you don’t want the color to be browned, you can cover it with tin foil in advance so that it will be baked in a natural color.
Another thing to pay attention to is the mixing of the dough. Mix the pink dough + the original color dough to almost a gradual color. Don't knead too evenly or make the color boundaries too obvious. Don't be lazy and dye all the dough pink directly. It will be ugly!
If you have any other questions, you can ask me in the comments. I will reply when you see it.
Tips:
Key points:
1. Don't mix the dough too much or too lightly, and don't be lazy
2. If you want to bake it to have a 🍑 shape, you must make the 🍑 seam a little deeper
3. If you don't want to make the color and brown, you can add tin foil in advance. Also, you can find out the temper of your own oven.
4. There are also friends who say that replacing 20 grams of low flour with 20 grams of almond flour will taste better, and update the recipe if it is feasible next time.
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