Cornmeal Peach Crisp

Cornmeal Peach Crisp

1. Prepare flour, corn flour, lard, sugar, and eggs.

2. Mix cornmeal with white flour, add baking soda, mix well and set aside.

3. Pour the lard into a bowl, add half of the sugar, and rub it back and forth in the bowl with a small spoon.

4. Knock the eggs and break them up for later use.

5. Add the other half of the sugar and continue to rub; add 1/3 of the egg mixture.

6. Add another 1/3 of the egg mixture and continue to stir.

7. Add 1/3 egg mixture and mix thoroughly. Add all the egg liquid in three times.

8. Add 2 teaspoons of salad oil in two batches.

9. Pour in the prepared flour and mix well.

10. From top to bottom, mix flour and lard and egg mixture, and form a smooth dough.

11. Divide into small portions, randomly roll into a circle and flatten it by hand, or use a small mold to make various shapes and place in a baking tray.

12. Turn the microwave oven to the thin grill position in advance and preheat for 8 minutes.

13. Put the baking tray in the microwave oven, place it on the support, and adjust the grilling gear to 10 minutes.

14. After baking for 3 minutes, the cake embryo is slightly bulging, take it out, pierce a few small eyes with a toothpick, and put it back in the oven.

15. Continue to bake for 4 minutes, smell the strong corn aroma, the cake surface turns yellow. Take it out and turn it over.

16. Turn it over, put it in the oven again and bake for 3 minutes, the dough is slightly yellow. Calculated in this way, the total microwave baking time is 10 minutes.