No Lard, No Butter, No Low-gluten Flour, No Baking Powder, No Baking Soda, Homemade Peach Crisp

Name: No Lard, No Butter, No Low-gluten Flour, No Baking Powder, No Baking Soda, Homemade Peach Crisp
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 50g Vegetable oil; 10g yolk; 100g Flour; 3g sesame

by i chicken coop

4.7 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

I bought an oven and have been making decorations for a long time. I prefer to eat peach crisps. I see more and more food safety issues, so I'm habitual to make it myself.

I searched the tutorial on the Internet and it looks very complicated. A few grams of butter, a few grams of baking powder, a few grams of baking soda, and a few grams of flour make it look very tall.

Is it so difficult? If Chinese food is a college student, I think that Western food can be regarded as a primary school student from the production level (it has already given full play to the virtues of Chinese humility).

I followed the online method several times and all succeeded. Then I thought, do I have to ask for these ingredients? Isn't it OK? Those lengthy tutorials have only one purpose, right? Pretend to be forced.

I'll break it. "

Ingredients

50g Vegetable Oil
10g Yolk
100g Flour
3g Sesame

No Lard, No Butter, No Low-gluten Flour, No Baking Powder, No Baking Soda, Homemade Peach Crisp

1. Appropriate amount of sugar (if you like sweetness, add more), stir with vegetable oil, then add an egg yolk and stir well.

2. Pour in an appropriate amount of flour and mix well. (You can add a spoonful of milk powder. There is a bag of old milk powder that nobody drinks at home. Pour some into it)

No Lard, No Butter, No Low-gluten Flour, No Baking Powder, No Baking Soda, Homemade Peach Crisp recipe

3. Knead into small pieces, the size is arbitrary, the bold one is bigger. Put it in a baking dish, about one centimeter thick (if you don’t know one centimeter, it’s about one finger thick). The wife said that sesame is fragrant, so she threw it up.

4. After preheating the oven at 200 degrees for 5 minutes, put the baking tray in and bake at 170 degrees for 15 minutes.

Tips:
1. The Internet says to put baking powder and baking soda. There is no difference between the tried and unreleased ones. After reading those who said that they must be released, it is estimated that they are also from the Internet, and there is no actual operation. There is a real difference, please let me know.

Baking powder and baking soda have an impact on health.

2. I only put the egg yolk because it is crispier. After adding the egg whites, it is not so crispy, and it tastes like the egg apricot yuan when I was a child.

3. Different ovens have different temperatures, so please figure it out. My eyes are red and the temperature may not be suitable for your oven. When baking for the first time, stare at it, otherwise it will be bad if it gets dark.