Old-fashioned Peach Pastry

Old-fashioned Peach Pastry

1. Prepare all the ingredients you need and weigh them for later use.

2. First, mix the flour, baking and baking soda together, and mix them as evenly as possible.

3. Put the lard on the table and beat the lard with your fingers in one direction.

4. When the lard becomes more soluble, add caster sugar (if your caster sugar is not easy to melt, choose powdered sugar or soft white sugar), beat it manually, let the air beat in, and let the sugar and the lard completely dissolve.

5. Add the whole egg liquid prepared in advance in 2 times. After each addition, beat until the egg liquid and lard are completely fused.

6. Add the flour little by little, press repeatedly, never knead the dough.

7. It is normal for the overlapped dough to be a bit rough. The lard cooked here is smoother and the humidity is relatively high. You can adjust the flour ratio appropriately.

8. Gently push the dough in one direction until it becomes a long strip.

9. Cut it with a scraper, the size can be adjusted as you like, 8 or 12 pieces can be, but it can not be smaller, and the small cracks will not be obvious, the peach crisp is not beautiful.

10. Pick up a ball of cut dough, gently roll it into a ball, and put it in the baking pan.

11. Use your index finger to gently poke a hole, remember not to poke the side to crack. After the side cracks, the peach crisp will not become a round shape, and it will develop towards the cracked place.

12. Put it in a preheated oven at 200 degrees and bake it for about 20 minutes. Everyone's oven temperature is different. You must check it out at 15 minutes.

13. The fragrant and delicious peach pastry is complete, but remember that the peach pastry must be completely cooled before handling, otherwise it will break.

14. This dough can be divided into 12 pieces, but no matter how small it is, it will not have the bursting effect.

15. Old-fashioned peach crisp finished picture

16. Old-fashioned peach crisp finished picture

17. Old-fashioned peach crisp finished picture

18. Old-fashioned peach crisp finished picture

Tips:

1. Do not use anything to squeeze the peach pastry when poking the hole. Never, it is Marguerite that is crushed, not the peach pastry.
2. Everyone's oven temperature will be different, so be sure to observe it at any time when making it for the first time.
3. The peach pastry must be completely cooled before serving, otherwise it will be completely broken.