Donut Peach , The fruit is popular for its unique flattened shape and juicy, sweet flavor.
蟠桃 是一個長得很可愛的水果,它外型扁扁的,好像甜甜圈。
甜又多汁~
Springtime brings a flush of beautiful pink flower blossoms
Flower start to bloom in late Feb till March.
春天 先開花 才長出葉子來。
粉色花兒十分漂亮。
三月底 花兒全盛開;好美。
四月中 就會看到 一顆顆像鈕扣一樣大小的 小小蟠桃;這時候可以進行第一次 疏果。
The tiny fruits appear in Mid April like a button size, they are abundant .
time to pick some fruits off the tree to avoid over crowded and smaller fruits later .
非常可愛的小蟠桃
In May, the fruits grow bigger
果實在五月中 長到像手掌大小
Trees bear heavy crops of peaches that measure 2¼-2¾” in diameter.
The tree produces lots of fruit from a young age.
種不到兩年的小果樹 就會開始結果喔,而且非常容易種植。
一棵樹小小的 就結實纍纍;果實大小像手掌心/甜甜圈的大小
Summertime fruit harvest.
夏天收成
They are the size and shape of a donut,and ; They have white flesh that is soft and juicy, surrounding a non-clinging, easy to remove, pit.
蟠桃又稱扁桃、盤桃是薔薇科李屬植物,也是桃子的一種變種,果實形狀扁平核小、有深溝紋
The skin is light yellow with a red blush. The center is sunken with a small “stone” pit.
果皮呈深黃色,果肉為白色,頂部凹陷形成一個小窩,有一片紅暈,十分香甜且汁多,不但好看,而且好吃。
Self-fruitful. Low Chill. 200 hours. USDA Zone 5-10.
自己授粉,南加州的天氣也很適合栽種
The donut peach tree, also called the pan tao or peento peach, originated in China. Trees were imported to the U.S. and grown here in the 19th century.
原產中國大陸。
Disease-resistant to bacterial leafspot.
抗病力強;基本上 根本不太需要照顧。 蟠桃樹喜陽光和充沛的水分。 冬季修剪,春季疏果,夏季豐收。
below are those too crowded and small fruits that Miloh mom pick and throw away to decompost bin. so that will encourage more bigger and healthy fruits later to pick and eat.
疏果 ; 常常一個季節就要摘下這麼多 還很青澀的小果子。丟進 堆肥桶裡
Donut Peaches are low in acid with a candy-like sweetness and notes of almond.
Their tender skins have little to no fuzz, so there’s no need to peel them unless you want to
皮也很好吃 所以不需要剝皮吃; 看看 野生動物也·搶著吃!
Donut peaches are usually palm size and easy to polish off in a few drippy, delightful bites. Donut peaches are best suited for fresh eating when eaten raw.
拿來直接當水果吃是最適合的 因為甜又多汁
They can be sliced and tossed into green or fruit salads, chopped into salsas, served over cooked meats, or blended into smoothies.
也可以拿來做沙拉;佐料 和 飲料
Have you ever wondered why donut peach has the FLAT shape ?
The peach flat fruit trait is genetically controlled by a single gene at the S locus, but its genetic basis remains unclear. Here, we report a 1.7-Mb chromosomal inversion downstream of a candidate gene encoding OVATE Family Protein, designated PpOFP1, as the causal mutation for the peach flat fruit trait. 【2】
Grow a donut peach, you can enjoy flower blossom in spring; harvet the fruit in summer. the tree itself look pretty too that fit in the landscape design too.
Miloh eat the carrot that mom is going to give neighbor’s horse Star. but he ended up just a small bite 🙂
麥寶很嫉妒娘親 總是拿紅蘿蔔去給鄰居的馬兒 Star 吃;所以他搶了一根 但是只吃了一口就不吃了 哈哈:)
可愛的馬兒 star 在等著吃紅蘿蔔呢
lovly Star is waiting for the treat
Instructions 作法:
Combine milk, brown sugar, and yeast in a measuring cup. Let situntil foamy.
把 牛奶,糖和酵母粉 混合好;等個幾分鐘 等到起泡泡
Pour the yeast liquid into the bowl of a stand mixer, and add oil and eggs. Whisk to combine the wet ingredients
把 起泡泡的牛奶 酵母粉 倒入攪拌機,加入蛋和油。 打勻
add flour and salt. Use the dough hook or a spatula to roughly combine the wet and dry ingredients into a shaggy dough.
加入麵粉和鹽。 混合到一個很濕軟的麵糰
Add the raisins,and mix well. cover the bowl with plastic wrap, and let the dough rise until doubled in size.
最後把葡萄乾擺入,混合好。 保鮮膜蓋上 讓麵糰發到一倍大左右
spread and stretch the dough into a rectangle that is the length of your loaf pan, about 9 inches by 18 inches.
把麵糰拉開成 長方形;大約是 9 x 18 寸
Make the cinnamon filling by stirring together brown sugar, cinnamon, and butter.
混合好 糖,肉桂和軟化好的奶油
Spread this mixture all over the top of the dough rectangle, then roll the dough up as tightly as you can, rolling the long way. Place the roll seam-side down into a greased loaf pan, then cover with plastic wrap to let rise for 30 minutes.
抹在麵糰上,然後捲起;再擺入吐司烤模裡, 再次醒麵糰 大約半小時
Preheat oven to 375ºF, then bake bread for 40 – 45 minutes
烤箱 375F· 烤40 – 45 分鐘
Let the bread cool completely on a wire rack before slicing.
等麵包稍微涼了 脫模
切片吃~~
Enjoy!
鬆軟 好吃;肉桂香氣撲鼻!
Tips 小撇步:
Warm the milk before you add in yeast that will make the dough rise faster
牛奶加熱到溫水 再加酵母粉;這樣發麵糰會比較快
You can use All purpose Flour to replace Bread flour 可以用中筋麵粉取代高筋麵粉
Miloh’s mom add some lemon zest into the dough;麥寶娘親 擺入 檸檬皮屑屑到麵糰裡 增添了一些香氣
“Burnt” Basque cheesecake is made by baking the cheesecake in a very hot oven to deliver a beautiful, dark exterior there’s the “burnt” surface, with the distinct caramel flavour. Combined with the vanilla cheesecake underneath
The original recipe was developed in the 1970s, at a cafe in San Sebastian called La Vina.
Butter a 9-inch springform pan. Cut a sheet of parchment paper large enough to line the inside of the pan by a few extra inches. Butter the paper and press it into the pan
在 9 寸的彈簧扣模烤盤 ;將烘焙紙仔細沿著模具內部鋪緊備用,抹上奶油
Combine cream cheese, sugar, flour, and salt in a bowl; stir together until very smooth and creamy.
奶油乳酪放至室溫軟化,然後放入糖,麵粉和鹽巴,一起打到滑順。
Add vanilla and 1 egg; whisk to combine. Whisk in remaining eggs, one at a time. Pour in heavy cream and mix until smooth.
加入香草精,和一個蛋 ,完全攪拌均勻後,才放下一顆。最後下鮮奶油,攪拌均勻。
Pour batter into the prepared pan. Tap the pan against the counter to burst any excess air bubbles.
倒入蛋糕糊; 輕輕輕敲櫃檯 把多餘的空氣泡泡消除
Bake in the preheated oven until puffed, very well browned, and nearly burned on the edges, 50 to 55 minutes.
放入預熱好的烤箱,以400F /200℃烘烤50 到 55分鐘,
Increase oven temperature to 425 F (220 C) for the last 10 minutes.
轉425F / 220℃續烤10分鐘
時間到後立即取出放涼,此時蛋糕蓬鬆,高度較高
Let the cake cool fully before taking it out of the springform pan. Lift out onto a plate and peel back parchment paper
A gateau basque is a fruit and cream-filled tart from the Basque regions of France and Spain. It is a cross between a tart and a cake, with layers of pastry cream and jam in the middle.
Pour egg mixture into the saucepan with the hot milk. Continue cooking over medium heat until mixture thickens and becomes smooth. Remove from heat and let cool for 1 hour.
Cake 蛋糕麵糊 :
Preheat oven to 350 degrees F. Grease and flour a 9-inch springform pan. Combine and sift the flour and baking powder. Set aside.
烤箱預熱 350F。 蛋糕模 擺入烤紙,摸一點油。麵粉和泡打粉 拌勻,擺一邊。
Cream sugar and eggs until light and fluffy. Fold in the sifted flour mixture.
將糖和雞蛋 打到鬆軟;拌入過篩的麵粉和泡打粉
Put ½ of the dough into the greased pan. Spread the dough so that it covers the bottom of the pan.
倒入一半的麵糊到烤模;麵糊要覆蓋住整個底盤
Place pastry cream and fruit or jam to within ¾-inch of the edge.
把 卡士達醬 和果醬 或水果 (枇杷)倒在中間到離邊緣一點距離
Add the second half of the cake dough, making sure to enclose all of the filling.
再把另一半的麵糊倒入,確保把蛋糕整個都覆蓋好。
Bake at 350 F for 30 to 40 minutes or until golden brown.
instead of cutting them into wedges, these Chinese pancakes are designed to be pulled apart by hand. The layers make it easy to pull apart, and you get a good mix of chewy and crispy.
食材 Ingridients:
油酥 pastry
低筋麵粉 ,食用油 ; cake flour , cooking oil
比例 低筋麵粉 : 油 = 1 :0.5 杯
Ratio of Cake Flour : Oil = 1 : 0.5 Cup
麵餅dough
高筋麵粉,中筋麵粉,溫水 ; Bread Flour, All purpose flour, Warm water
油 一小茶匙,糖 一小茶匙 ; Oil 1 tsp , sugar 1 tsp
比例 高筋麵粉:中筋麵粉:溫水 = 1 :1 :1 杯
RATIO of Bread Flour : All purpose flour : water = 1 : 1 : 1 Cup
Heat the oil in a pot over low heat. Pour the flour into the hot oil and mix well until it becomes powdery. Fry for a while. Remove from the heat and place in a bowl to cool. Set aside.
斤餅 在盆子裡 把所有材料放進攪拌盆,溫水慢慢加,把所有粉攪拌均勻,成麵糰; 麵糰挺濕的
mix all the ingridients until it form a wet and sticky dough
蓋著麵糰,讓麵糰休息15分鐘 let the dough rest for 15 mins
麵糰切成 4 – 8個小麵糰,再鬆弛10分鐘。
divide the dough into 4-8 equal pieces. rest for another 10 mins.
桌上抺油
Lightly brush some oil on a clean work surface.
把麵糰擀平 擀成薄長方形
Roll each piece of dough into a long thin flat dough
將一小匙油酥均勻的塗在擀好的麵皮上
Brush a thin layer of the pastry oil all over the dough
抹上油酥的面皮用摺扇子的方法折起 折好盤成蝸牛殼狀。
Spread the pastry and fold it into a snail shell shape.
Heat a pan over medium heat and add a tablespoon or two of oil. Place the pancake in the pan.
To finish, uncover the lid again, turn up the heat slightly, and brown both sides while flipping the pancake occasionally. When it’s golden brown, use a pair of chopsticks to squeeze and pinch the pancake a couple times to loosen the layers , because you ideally want to see the layers when you hand-pull it apart. The cooked pancake should be crispy and slightly chewy.
Miloh family grow Red meat guavas, they harvested over 300 fruits every year. They had been enjoyed the guava for months, so Miloh mom decided to sun dried the rest of guava from this season. (it’s such a long season…)
lovely Miloh enjoy his nap at deck … 麥寶幾乎每天都在陽台睡午覺
作法 step:
洗淨紅心芭樂,切成薄片
Wash the guavas, slice to thin pieces
將切片芭樂鋪平在網上,利用大太陽曝曬3~4天
lay them flat under the sun light
曬到芭樂乾可以自由彈性彎曲,不會斷裂,就差不多快好了。
When the guava is dry and can bend freely without breaking , it’s almost ready.
最後用烤箱的最低溫烘乾,放涼後即可放入封裝罐保存。
Dry it at the lowest temp in the oven, let it cool; and then put it in a packaging jar or plastic bag and store it in the cool place.
在沒有芭樂的季節,泡茶時放幾片紅心芭樂乾,讓自然香甜的芭樂氣息融入茶中, 再次回味芭樂的香氣~~
When it’s not the guava season, put a few slices of dried guava when making tea to let the natural and guava flavor blend into the tea ~