Old-fashioned Peach Pastry
1.
Ingredients: corn oil, lard, low-gluten flour, eggs, white sugar, black sesame seeds, baking soda and baking powder (baking soda and baking powder have been mixed).
2.
Pour corn oil into the basin.
3.
Add lard and sugar, mix well with a whisk, and the sugar melts.
4.
Mix low-gluten flour with baking soda and baking powder.
5.
Sift the low-gluten flour into a basin, and stir into granules with chopsticks
6.
Add the whipped egg mixture.
7.
Knead into a dough, don't knead repeatedly when kneading, just press to knead the dough evenly.
8.
Divide the large dough into small doughs of 29 grams each.
9.
Round the dough, flatten it, and place it on a baking sheet.
10.
Brush the egg liquid on the dough and sprinkle some black sesame seeds.
11.
Preheat the oven for 180 and lower for 175. After preheating, put the baking tray into the oven and bake for 18 minutes. The surface is golden brown. After cooling, the peach crisp will become crispy.
12.
The fragrant peach crisps, one bite is really enjoyable.
Tips:
1. After adding flour, don't knead the dough vigorously and repeatedly to prevent the dough from becoming gluten, just knead evenly.
2. Corn oil can be used without lard.
3. The amount of white sugar in this formula is not much. If you like sweet ones, you can increase the amount of white sugar appropriately.
4. The freshly baked peach crisp is soft, and it becomes crisp when it cools.
5. The bakeware I use is a non-stick and borderless bakeware from Xuechu.
6. The temperature setting of the oven should be set according to your own oven. I use an ACA oven.
7. The size of the peach cake is also related to the temperature setting, the larger the temperature, the higher the time, the longer.
