The ingredients used to make Longyin Xian peach are peaches, sugar, gelatin slices, egg yolks, whipping cream, cocoa butter, white chocolate, pink pigment powder, etc.

In addition, semi-circular molds, peach molds, mixers, grinders, non-stick pans, chocolate blasting pots, etc. are used.

These miscellaneous things are a little trance-like to see, and they are really no different from doing experiments.

Today, because there are many people, there are also many ingredients to prepare.

For example, peaches were directly moved several boxes.

"The peaches I used today were bought at my own expense, and they are a New Year's gift for everyone to compensate, so when I take you to make them later, you have to be careful, and if you do it badly, you won't have your share. ”

Zhao Guangming's words made the students in the class very happy.

Several girls even kept shouting at him as a male god.

However, Teacher Zhao turned a blind eye, quickly opened the box, took out the peaches one by one, and asked the students in the class to clean them.

Everyone's teaching method is different, Xu Zhuo is famous, and unconsciously will make students have some estrangement and distance, if it weren't for his humorous and solid lesson plan, this morning's class is afraid to overturn.

But Zhao Guangming is different, Zhao Guangming takes the strict route.

Don't look at him young, but he is very serious in class and very serious about food.

But under his strictness, an occasional thoughtful little gesture can touch the hearts of students.

For example, he bought peaches at his own expense, for example, he said that he would make up for everyone with New Year's gifts.

This kind of behavior made the students' hearts full of emotion.

After the peaches were cleaned, Zhao Guangming asked all the students to follow suit, first removing the skin of the peaches, and then cutting the peaches into small cubes.

Two-thirds of these diced peaches are made into peach puree, and the remaining one-third is set aside to be used as diced fruit when making peach fillings.

The production process of Longyin fairy peach Zhao Guangming has been written on the blackboard, first make the peach filling, then modulate the peach mousse, and finally boil the crispy skin on the outside of the peach.

Watching everyone operate, Xu Zhuo was not idle, and also joined in with a fruit knife.

His knife skills far surpassed those of these students, and even Zhao Guangming was ashamed of himself, so soon, those washed and peeled peaches were cut into evenly sized diced fruits.

However, when he was cutting, the doubts in Xu Zhuo's heart did not decrease.

Isn't it a blind toss to make peaches with peaches as ingredients?

However, this toss, the price has gone up.

A finished dragon yin immortal peach has to be sold for three digits.

Probably this is how rich people enjoy it, and the more they toss, the better.

After cutting, Zhao Guangming divided one-third and set it aside, and then used a blender to make all the remaining diced fruits into peach puree.

Xu Zhuo felt that it should taste good to put it in a cup and drink it as a juice at this time.

But Zhao Guangming obviously didn't think so.

He divided the puree in half and set it aside as well.

Then he added some sugar to the remaining puree, added some slices of gelatin soaked in water, and began to stir with a spoon.

Gelatin slices are used as ingredients for jelly, and placing them here naturally allows the flesh to form quickly.

When he saw this, Xu Zhuo had already understood everything.

Without him, the skills that are studious and studious play a role, and the skills of this dragon yin immortal peach have been learned.

Now even if Xu Zhuo takes over the rest, he can do it smoothly.

After all the sugar and gelatin slices in the basin melted into the puree, Zhao Guangming brought over the remaining fruit cubes and poured all the stirred puree into it.

Peaches have a lot of moisture, so the puree is similar to a slightly thicker juice.

After these purees are mixed with diced peaches, they look pretty good, the color is attractive, and the pieces are suspended in it, Xu Zhuo feels that he has no problem eating a bowl.

Stir the fruit puree and puree well, and then Zhao Guangming brought the semi-circle mold and asked the students to start and put the stirred fruit puree and fruit cube into the mold.

These molds are semicircles with a diameter of two or three centimeters, and after putting the puree and diced fruit in it, they are smoothed out with a wooden spatula and put in the refrigerator to freeze.

In this way, it is the sandwich stuffing of Longyin Xiantao.

After freezing into the refrigerator, Zhao Guangming did not rush to make mousse, but first made a summary with his classmates.

Because this step is so simple, it can be consolidated in the form of a discussion, and basically everyone can remember it.

Next, start making peach mousse.

This is also the fleshy part of the dragon chant peach.

Zhao Guangming poured the remaining peach pulp into a non-stick pan, then poured in three times more white sugar than the sandwich filling just now, and slowly boiled the sugar over low heat.

This step should not be rushed, it must be boiled over low heat, and at the same time, it must be constantly stirred to fully combine the sugar and puree.

Wait until the sugar is completely dissolved, set aside and let cool.

Then put the soup pot on the stove and add water to heat it.

At this time, Zhao Guangming knocked about a dozen egg yolks in a small basin, put the basin in the pot and heated it with water, stirring it with chopsticks while heating.

Once the egg yolk is stirred, add twice as many gelatin slices as the filling.

Wait until the gelatin slices melt, pour the egg yolk liquid into the boiled peach puree and stir well.

The first half of this pulp mousse is ready.

At this time, the filling in the refrigerator had not yet been frozen, so Zhao Guangming was not in a hurry to make whipping cream, but extended the class and talked about other ways to make Longyin fruits.

It can also be regarded as enriching the students' classroom knowledge.

After about half an hour of freezing in the refrigerator, Zhao Guangming opened the refrigerator, took out all the molds inside, put on gloves, and took out all the semicircular fillings with the students.

The filling is taken out of two complete semicircles, and now the two face each other to form a round ball.

Because there are gelatin tablets in it, with a little force, you can make two semicircles together.

The balls are then put back into the mold and placed in the freezer for freezing.

The purpose of this step is to make the filling more firmly bonded.

After all the fillings were stuffed into the refrigerator, Zhao Guangming began to whip the whipped cream.

The process is actually very simple, just pour the whipping cream into a deeper basin, then carry the blender into it and start beating.

Beat until the whipping cream starts to become fluffy and swollen.

Then, while stirring, stir the freshly stirred lucuma puree into the whipping cream in small amounts and many times, and the peach mousse is ready.

Zhao Guangming put these mousses into piping bags one by one, and then took the filling in the freezer and the silicone molds for making peaches, and began to prepare for filling.

The so-called filling is to first fill the peach mold with a piping bag one-third of the full mousse, and then put the peach filling into it.

Squeeze it down a little hard to completely empty the air in the mold.

Once it's ready, fill the mold with mousse, smooth the surface, and put it in the refrigerator to freeze.

What comes out of this is the pit and flesh of the peach.

Next, it's time to make the peel.

Zhao Guangming looked at the time and said, "The peaches in the refrigerator will be frozen for a longer time, so let's rest for a while after class first, and after ten minutes, let's continue to do it." ”