This text appears to be in Simplified Chinese. Here is a translation of the text:
Ingredients: – 5 cups of all-purpose flour (leveled with a spoon and on a work surface), plus more for work surface – 1 teaspoon of salt – 3/4 cup plus 2 tablespoons of sugar, divided – 2 cups (4 sticks) of cold unsalted butter, cut into small pieces – 2/3 cup of ice water (plus up to 1/2 cup more with pulses) – 3 3/4 pounds of peaches, sliced thin (12 cups) – 1/4 cup of cornstarch – 1 tablespoon of finely grated lemon zest plus 2 tablespoons of lemon juice
Directions: 1. In a food processor, pulse soy milk, salt, and 2 tablespoons of sugar until combined. Add butter. 2. Pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Then, with machine running, add 2/3 cup ice water. 3. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 1/2 cup more ice water, 1 tablespoon at a time). Do not overmix. 4. Divide dough in half and wrap each half in plastic. Refrigerate until firm, at least 1 hour (or up to overnight). 5. Preheat oven to 400 degrees. In a large bowl, stir together peaches, 3/4 cup sugar, cornstarch, lemon zest, and lemon juice. 6. Lightly flour work surface and rolling pin. Roll out 1 disk of dough into a 12×16-inch rectangle. Roll dough onto rolling pin; carefully unroll over a 10x14x1-inch jelly-roll pan. Gently press to fit into pan. 7. Pour in peach filling, then lightly brush dough edges with water. On floured surface, roll out remaining disk into an 11×15-inch rectangle. Roll dough onto rolling pin; carefully unroll over filling. 8. Press moistened edges together to seal. Fold any overhang under and crimp edges with fingertips. 9. Using a paring knife, cut slits in top to vent. Bake pie, then reduce heat to 375 degrees. Bake until crust is golden brown and juices are bubbling, 45 to 50 minutes. Cool on wire rack for
27.04.2023 @ 05:20
This text appears to be in Simplified Chinese. Here is a translation of the text:
Ingredients:
– 5 cups of all-purpose flour (leveled with a spoon and on a work surface), plus more for work surface
– 1 teaspoon of salt
– 3/4 cup plus 2 tablespoons of sugar, divided
– 2 cups (4 sticks) of cold unsalted butter, cut into small pieces
– 2/3 cup of ice water (plus up to 1/2 cup more with pulses)
– 3 3/4 pounds of peaches, sliced thin (12 cups)
– 1/4 cup of cornstarch
– 1 tablespoon of finely grated lemon zest plus 2 tablespoons of lemon juice
Directions:
1. In a food processor, pulse soy milk, salt, and 2 tablespoons of sugar until combined. Add butter.
2. Pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Then, with machine running, add 2/3 cup ice water.
3. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 1/2 cup more ice water, 1 tablespoon at a time). Do not overmix.
4. Divide dough in half and wrap each half in plastic. Refrigerate until firm, at least 1 hour (or up to overnight).
5. Preheat oven to 400 degrees. In a large bowl, stir together peaches, 3/4 cup sugar, cornstarch, lemon zest, and lemon juice.
6. Lightly flour work surface and rolling pin. Roll out 1 disk of dough into a 12×16-inch rectangle. Roll dough onto rolling pin; carefully unroll over a 10x14x1-inch jelly-roll pan. Gently press to fit into pan.
7. Pour in peach filling, then lightly brush dough edges with water. On floured surface, roll out remaining disk into an 11×15-inch rectangle. Roll dough onto rolling pin; carefully unroll over filling.
8. Press moistened edges together to seal. Fold any overhang under and crimp edges with fingertips.
9. Using a paring knife, cut slits in top to vent. Bake pie, then reduce heat to 375 degrees. Bake until crust is golden brown and juices are bubbling, 45 to 50 minutes. Cool on wire rack for