Chive Sesame Peach Crisp

Name: Chive Sesame Peach Crisp
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 275g Flour; 50g Corn oil; 40g Peanut oil; 75g Sugar; 1 piece egg; 2g baking soda; 20g White sesame; 2g salt; 25g Chive leaves

by Apple Kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

There is a delicacy in childhood memories, called walnut crisp. Forty years ago, the peach crisps were mostly peach-shaped, there were no walnuts in them, and one catty filled a bag, and they had to be bought with food stamps. Only when visiting relatives and friends at the time of the New Year can I be willing to carry a bag. I remember that grandma liked to eat very much. When her teeth were bad, she soaked in hot water and turned into a paste. It was fragrant and sweet, and it was quite delicious.
Ingredients used:
Flour 275 g peanut oil 40 g corn oil 50 g sugar 75 g baking soda 2 g egg 1 white sesame seeds 20 g chive leaves 25 g salt 2 g

Ingredients

Chive Sesame Peach Crisp

1. Prepare ingredients.

2. First put the corn oil, peanut oil and sugar together and mix well.

3. Add eggs and stir.

4. Beat well again, the sugar at this time has basically melted.

5. Add flour, baking soda, chives, sesame salt.

6. After mixing well, press lightly by hand to form a dough.

7. Divide the dough into about 25 grams each.

8. Press directly into a cake by hand, or press it with a mold. I use a 50-gram moon cake mold.

9. Preheat the oven in advance, choose 180 degrees for 25 minutes,

10. After hearing the warning tone that the preheating is complete, put the bakeware in the middle layer

11. If you like the light coloring for 20 minutes, it is almost the same. If you like the crispy and burnt flavor, bake for 25 minutes. After baking, observe it. If the coloring is not too deep, it will be stuffy in the baking tray.

12. It is mainly sweet, slightly salty, green onion fragrant but not strong, crispy and crunchy, and I can’t stop my mouth anyway.

Tips:
1 Sugar and oil can be slightly reduced, but it is not recommended to reduce the oil too much, which will result in a dry, hard and not crispy taste.
2 The flour can be ordinary medium-gluten flour or low flour.
3 It is not recommended to use baking powder instead of baking soda, if not, you can skip it.
4 Please try to finish eating within a week to maintain the best taste and keep it sealed.