To Share, To Enjoy Life Together. Why not make the "Cooking Adventures" as part of family activities to share, explore, and appreciate the differences... Let's Rock together in the Home Kitchen Lab!
Monday, August 17, 2020
August 17-2020 Lightening and Thunder Storms in Sacramento
Polly's Home Grown Crispy Peach Pie
Add 1/3 C KATAKURIKO - Potato Starch. Turn the heat up and continue to cook while stirring until the roux become transparent in color and thick. *If the roux is not thick enough add more starch roux.
Add peach roux.
For this pie, I just enclosed all around to make sure no fillings wooze out from the sides.
Bake 425'F for 30 min; Apply Egg Wash - egg yolk + 1 Tbsp milk or water; then, lower heat to 350'F and bake until crust is golden brown and filling is lava hot
Tastes great, but wished the peach roux is more firmer. I think KATAKURIKO - potato starch and pectin does not work very well or add more of potato starch. Better job next time.
Polly's Red Dragon Fruits Birthday Chiffon Cake
For my mother's 93rd birthday, I thought I will try making the Red Dragon Fruits Chiffon Cake.
My anticipation of a busy weekend schedule was a bit off. I baked the cake on Thursday. I can tell the cake is pinky in color. By Saturday, the beautiful pink crumb seem to have oxidized. So, next time, I just have to wake up at 4 am, if I need to.
Ingredients are no different from Kabocha Chiffon Cake in previous post, except switch 9 oz Kabocha with 9 oz Puree'd frozen Red Dragon Fruits.
If the batter looks lumpy, put it through strainer.
Then, Add Puree'd Dragon Fruit
I decided to beat with mixer as there are 14 Egg whites to beat.
What I found out is that I had not been beating the egg whites at high enough speed to completely pick up the egg white that I saw at the bottom of the beater bowl a long time ago which caused me to doubt KitchenAid's beater head and bowl shape, and I have been making meringue by hands all these years to be sure. Now I have a confidence that if I use speed 8 and 10, all egg whites are picked up and formed into meringue. I hope it will be the same the next time.
Give several good pounds to release air bubbles in the batter.
Place parchment paper on back side of sheet pan, then, revert the cake out. Peel the parchment paper off gently. Cool Completely. Cover with the sheet pan to keep from drying up.
* The top will sink down, but this is perfect for my purpose to hold cream and fruits.
Make Apricot Napage - Double 4 oz Apricot Jam/Preserves cooked with 1 to 2 oz water = 8 oz Apricot Jam/Preserves cooked with 2 -3 oz water. Put through Sieve. Cool completely. Brush onto cakes