Transmigrating And Raising Children: I'll Make Earth's Delicacies Go Viral
/ Transmigrating and Raising Children: I'll Make Earth's Delicacies Go Viral Chapter 123 – Chapter 123: Peach Jam
Chapter 123: Peach Jam
Translator: Henyee Translations Editor: Henyee Translations
[I feel terrible about myself. When I need ingredients from the farm, I ask for them desperately, but when I don't need them, I neglect their importance…]
...[Please, let's not dwell on negative thoughts. I'm already feeling saddened by this!]
[Fortunately, the words of the live-streamer have awakened me. If it weren't for her, I would still believe that the farm was not doing well enough!]
“Thank you all for understanding. Since everyone has shown such love for white peaches, today I will teach you how to make white peach jam and white peach oolong milk tea!”
[Liao Ning is sharing three delicacies all at once today!]
[The live-streamer is incredible. Not only is she sharing the recipes openly, but she's also so considerate!]
[Liao Ning, have you considered that learning three delicacies in one day might be challenging for everyone?!]
“White peach jam is perfect for enjoying in the summertime. Before drinking ice water, simply add a small spoonful of jam into your cup and stir it well to savor a refreshing white peach juice.”
Liao Ning selected three large, round, and juicy white peaches. She began by rubbing coarse salt on the peach skins, removing any peach fuzz and dust.
Instead of discarding the peach peels, she placed them on a plate beside her.
“In addition to the white peaches, you'll need a lemon and some white sugar. The lemon helps maintain the pink color of the jam. By adding lemon juice, the jam will retain the natural pink hue of the peach pulp even after boiling.”
Liao Ning sliced the white peach flesh into small pieces. She then took the freshly peeled peach skins and placed them in a pot. “Add an appropriate amount of water to the pot. We'll simmer the peach skins to extract the pink liquid. Once done, we'll remove the skins and add the fruit flesh.”
Next, Liao Ning added lemon juice to the sliced peach pieces. After thoroughly mixing them, she poured the peach flesh into the pink liquid in the pot and added one-third of the white sugar. The mixture was then boiled over medium-high heat.
“Continue stirring the mixture over medium-high heat until the pulp becomes transparent. If you prefer not to have the pulp, you can use a juicer to blend it into a smooth puree-like consistency. Then, keep boiling it over medium-high heat until a small amount of the jam dropped into cold water solidifies.” [How does Liao Ning determine the amount of sugar to use?]
[Can I make more than three white peaches? Can I increase the quantity?] [I would also like to make a larger batch.]
Liao Ning scooped the jam out of the pot and transferred it into the prepared glass jar.
“If you wish to make a larger quantity, it depends on the amount of fruit you use. The amount of sugar you add should be half the weight of the total fruit if you prefer a sweeter taste. For a less sweet jam, use one-third of the weight of the fruit. ”
Moving on, Liao Ning proceeded to teach everyone how to prepare white peach and oolong milk tea. The key component of the milk tea was the soul of the drink—the pearls!
“Now, I will guide you on how to make the essential ingredient for milk tea— the pearls. You will need 40g of peach sauce, loog of cassava powder, and 60g of water.”
Liao Ning poured 1+0g of peach sauce and 60g of water into a pot. “After thoroughly mixing the water and peach sauce, bring it to a boil.”
She swiftly poured the boiling peach sauce water into a bowl containing loog of cassava powder and stirred until well combined. Rubbing the mixture back and forth, she formed a smooth pink dough. While the dough was still warm, she shaped it into small balls about the size of a fingernail.
Once Liao Ning finished shaping the small balls, she explained, “After shaping the balls, place them in boiling water and cook. When the balls float to the surface, you can scoop them out and transfer them to cold water. Once they turn translucent, the pearls are ready.”
Curious netizens posed their questions.
[Why are they called pearls? I thought we were going to use actual pearls.] [The person above is adorable! The pearls are firm. Can you bite into them?]
[I know the answer to this question. They are called pearls because the small balls turn crystal clear and resemble the beauty of real pearls once they are finished!]
Liao Ning smiled and confirmed the netizens' speculation. “Exactly. It's called a pearl because it resembles the beauty of a precious pearl.” [Will it be delicious even though it looks attractive?]
[I think it's just a regular dough ball. It doesn't seem particularly tasty.]
“No need to worry, everyone. This time, we're using cassava powder. Pearls made with cassava powder are incredibly elastic and chewy.”
With that assurance, Liao Ning proceeded to gather the necessary ingredients for the white peach oolong milk tea. Fortunately, being in an interstellar farm, she had easy access to oolong tea. Otherwise, it would have been a challenge to find it elsewhere.
After carefully selecting the finest oolong tea leaves, she poured boiling water over the leaves to brew the tea. The first infusion of tea, known as the “tea awakening, ” had to be discarded. The subsequent brews yielded a more aromatic and flavorful tea. Thus, the second infusion was used for consumption..
Chapter end
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