1. Measure the materials according to the formula table.
2. The butter is softened in advance, and you can gently press the fingerprint with your fingers to beat the butter smoothly.
3. Add salt and powdered sugar, press with a spatula and mix with the butter.
4. Whisk the whisk at low speed into sand, and it takes 2 minutes here (note that the whipping time is specifically written in the recipe, which is the key point.)
5. Add a little bit of salad oil and beat well until the powdered sugar is completely melted. At medium speed, 2 minutes, the color starts to turn white; remember to scrape the bowl wall, and finally beat at high speed for 1 minute.
6. Next, add the remaining salad oil in two portions, and mix with low speed whipping for 2 minutes each time. All are mixed and the final medium speed whipping for 2 minutes; fully whipped, it is milky white and smooth. slip.
7. Add the whole egg and beat and mix well.
8. Sift in all the flours, then pour in the almond flour.
9. Use a spatula to cut and mix first, then press and mix, not too hard, but gentle.
10. Pour the dough on the operating table, press and mix it with a scraper a few times, shape it well, knead it into long strips, and divide it into 20g pieces.
11. Gently round it and put it into the mold for shaping (without a mold, you can manually shape it: lightly round it and then roll it into a cylinder with a height of about 1.5CM, and press a hole in the middle).
12. Sprinkle black sesame seeds in the middle of the prepared peach crisps and place them in a baking tray with a large gap. The peach crisps will collapse when heated. Put them into the preheated oven at 170 degrees, and bake for 24 minutes.
Tips:1. Only powdered sugar can be used here, and granulated sugar and marshmallow cannot be replaced, because they have particles that can't melt in the butter and salad oil.
2. The salad oil can be peanut oil, corn oil, etc. without restriction. Butter can be replaced with lard, which is older.
3. The sugar content in the formula is relatively high, because the peaches are sweet and delicious, they have the previous taste, and the sugar content is directly related to the color of the finished product. You can reduce it by 10-15 grams at most, and no more.
4. The butter in the formula is unsalted butter. If salted butter is used, salt can be omitted.
5. I have marked the whipping time every time in the steps. Please strictly implement it. Don’t be lazy, and must be fully dismissed. This is directly related to the cracking, taste and crunching process of the finished peach cake (if doubled) The amount of whipping time should be relatively extended.), the success or failure of this snack is here.
6. Almond flour is fragrant, and it can be replaced with other dried fruit powder. It does not need to be sieved, it has a rough taste.
7. Mix flours, to be gentle, the frequency should not be too many, it will press out the whipping air again, the taste will be poor, not crisp enough, the shape of the dough is also soft.
8. I divided the amount of formula into 19 pieces, and it can be smaller, 15-20g/piece is fine, but don’t make it bigger, the smaller it is, the more delicate it is.
9. I use a mold for shaping peach crisp raw embryos. The production is relatively fast. For manual shaping, you need to pay attention to not the slightest crack on the side. It does not matter if there are cracks on the surface. The larger the surface cracks, the more beautiful it is.
10. Both raw and cooked sesame seeds are fine.
11. Do not replace whole eggs with egg yolks.
