Palace Peach Crisp

Name: Palace Peach Crisp
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Flour; 50g Caster sugar; 55g Vegetable oil; 10g egg; 30g Chopped walnuts; 1/4 teaspoon Baking powder; 1/8 teaspoon baking soda

by Junzhi

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Peach cakes are so common, they are sold all over the street. However, some are delicious and some are unpalatable. Unpalatable, dry, hard, or alkaline. It's delicious, crispy and fragrant. I have always wondered before, how can such ordinary things produce these two completely different flavors? Until I started baking, I started to make peach crisps by myself. The first plate at the time was completely out of the most unpalatable mold on the street. It was so shocking that I never touched this snack again for a long time. Of course, now I have already understood why I failed in the first place. It’s just the same ingredients such as flour, oil, and sugar, but it’s just slightly adjusted to make it delicious. It’s actually very simple-the secret recipe has been announced.

Ingredients

100g Flour
50g Caster Sugar
55g Vegetable Oil
10g Egg
30g Chopped Walnuts
1/4 teaspoon Baking Powder
1/8 teaspoon Baking Soda

Palace Peach Crisp

1. Mix vegetable oil, beaten egg liquid, and fine sugar in a large bowl, mix flour, baking powder, and baking soda evenly, and sift

2. Pour the chopped walnuts into the flour, mix well, pour the flour into the vegetable oil mixture in the first step, and knead it into a dough

3. Take a small piece of dough, knead it into a small ball, flatten the small ball, put it in a baking tray, brush a layer of egg liquid on the surface, put it in the preheated oven and bake until the surface is golden brown.

Tips:
1. This peach crisp is simple to make, has a crispy taste and is very delicious. The kneaded dough should not be too dry, it must be relatively moist, and the baked peach crisp will be crisp enough. If the kneaded dough is dry, you need to add some vegetable oil;
2. If it is raw walnuts, you need to bake them in the oven at 180 degrees for 7-8 minutes in advance to get the aroma and then chop them into fine pieces. It will be more fragrant when it is made into peach crisps. Of course, this peach crisp can also be without walnuts;
3. Traditional peach crisps need to use smelly powder, which can release a large amount of gas in a short time as a leavening agent, so that the surface of peach crisps has intricate and iconic cracks. But stinky powder is more difficult to store, and it is not convenient to buy and use in general households, so stinky powder is omitted in this formula;
4. The baking time and temperature need to be adjusted according to the actual situation of the oven. In addition, if the peach pastry you make is larger, you need to bake it for a while.