I have always used this recipe for peach crisps. The sweetness is moderate, crispy and scumming, and it is much better than the one I bought! Tao crisp, my favorite snack when I was a kid. It is sweet and crisp, with a bite, full of fragrant mouth, it is the most beautiful taste of childhood. Nowadays, the love for peach crisp is still unabated. But the peach crisps I bought are relatively sweet, so I haven't bought them for many years. I like to make them myself. Especially if there are children in the family, peach pastry is more delicious if you make it yourself.
The method of peach crisp is very simple. You don't need to beat the eggs. The ingredients used are also available at home. You can make it with an oven. The peach crisp recipe I shared today is very good. I have been using it. The peach crisps made every time have moderate sweetness, crispy and scumming, and are much better than the ones I bought. If you like it, you can try it too, it's easier than you think, and it tastes better than the one you bought!
桃饼
[Ingredients] 250 grams of low-gluten flour, 110 corn oil, 3 egg yolks, 70 grams of sugar, 3 grams of aluminum-free baking powder, baking soda 1g, appropriate amount of black sesame seeds
[Specific method]
1, pour 110ml corn oil, 3 egg yolks, and 70g sugar into an empty basin, and beat the eggs manually Stir evenly.
2, pour all 250 grams of low-gluten flour, 3 grams of baking powder, and 1 gram of baking soda into a fine sieve, and then sift into a basin.
3, use a silicone spatula to mix the flour and oily liquid together, press with a spatula while stirring, and mix evenly without dry flour.
4, spread greased paper on the baking pan, divide the dough into 30g small doughs, rub them in the palm of your hand and place them evenly in the baking pan.
5, flatten the small ball, so there will be natural cracks. Sprinkle some black sesame seeds on the surface and press the black sesame seeds with your hands to make the black sesame seeds stick to the cake.
6, the upper tube of the oven is 170 degrees, and the lower tube is 160 degrees, preheat 10 minutes in advance. Put the baking tray in the oven and bake at this temperature for another 15-20 minutes.
7, after 15 minutes, you should always watch the color change of the peach pastry, feel that the coloring is OK and you can get it out.
The peach pastry that has just been baked is a little soft, then take the peach pastry out and place it on the grill to cool.
The peach crisp made by this recipe is particularly fluffy and crispy, not hard at all, it is really delicious. If you can't finish it, let it cool completely and put it in a fresh-keeping bag, store it at room temperature, and finish it as soon as possible.
[Peach crisp making tips]
1, corn oil can be replaced with any other edible oil. I personally feel that corn oil without a special smell is a better choice.
2, if there is no low-gluten flour, you can use the ordinary flour (medium-gluten flour) that we usually make steamed buns. The taste will not be affected.
3, adding egg yolk can make the peach crisp more fragrant and fluffy, so don't put the egg whites. Add egg whites, and the texture of peach crisps will harden.
4, if it is cooked black sesame, you can also knead it directly in the dough to make it more fragrant.
Hello everyone, I am Fanfan! A mother who loves food, sharing, and life. Insist on sharing food every day, if you like my food, welcome to pay attention to "chai rice rice", there are food updates every day. Thank you for your likes, reposts and comments. I wish you and your family a happy life!
