Lard Version Xylitol Peach Crisp

Name: Lard Version Xylitol Peach Crisp
Total time: 1 h
Yield: 5
Cuisine: Chinese
Ingredients: 450g Low-gluten flour; 50g Corn flour; 190g lard; 50g butter; 200g Xylitol; 60g egg; 8g Baking powder; 3g baking soda; 50g warm water

by Xiaoyingzi Gourmet

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

5

Lard is common in Chinese dim sum, but it is the first time I tried it in peach pastry. This lard version of the peach pastry is crispy, very fragrant and fragrant! Why use the word crunchy instead of crispy? I think the texture is not too crispy and a bit soft, but I still think the salad oil version is more suitable for my taste.

Ingredients

Lard Version Xylitol Peach Crisp

1. Sift low flour and corn flour, add softened butter and lard

2. Rub the butter and lard into the flour with your hands, pour into the xylose coffin and mix well

3. Add warm water to the baking powder and baking soda in the formula, and beat the egg liquid

4. Knead the flour into small pellets

5. Pour the beaten egg liquid

6. Baking powder solution

7. Mix it evenly and form a dough by hand

8. Divide into 30 grams after 15 minutes of relaxation

9. Then round

10. Press a nest in the middle and brush with egg wash

11. Sprinkle with fried sesame seeds

12. Preheat the oven at 180 degrees, and bake the middle layer for 18-20 minutes

13. Golden surface can be baked

Tips:
Xiaoyingzi's words:
1. Don't be afraid of too much oil. It doesn't feel greasy when you actually eat it. In fact, peach crisp is just such a trait.
2. Try the size of the peach cake you like, but it can be big or small, and it's easier to eat smaller ones.
3. The temperature and time of the oven are controlled according to the temperament of your own oven. The temperature difference between ovens of different brands is still quite large.