Peach Crisp

Name: Peach Crisp
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g Low-gluten flour; 1 egg; 100g Sugar; 2g Baking powder; 3g baking soda; 120g Cooked peanut oil; A few drops lemon

by Yule wireless kitchenette

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

In the 1960s and 1970s, when people visited relatives and friends, they often brought paper-wrapped peach cakes as gifts. Adults called it dim sum, and several children shared it with each other. The sweet, crispy taste is endless aftertaste. Later, whenever I met in the supermarket, I would buy a few pieces to relieve my greed, but it was far from the taste in my memory. It doesn't look like a peach, and there is no peach kernel on it. Why is it called peach crisp? Later, I found a legend about it on the Internet: According to legend, in the Tang and Yuan dynasties, farmers from counties, Guixi, Yingtan and other places around Jingdezhen went to work as potters. Because of the busy work at the time, there was a Leping farmer who stirred the flour he brought with him. Then he baked it directly on the surface of the kiln. Because he had the habit of eating peach kernels to relieve cough, he added some peach kernels during baking, and named it "Peach Crispy"; because the peach kernels are slightly bitter, the habit of adding peach kernels was removed afterwards. , They added eggs, sugar, cooking oil, etc., and this practice quickly spread among potters. After that, the people in Leping, Jiangxi often entertain guests with cakes during the New Year. There is another saying about its name. It was named "Tao Su" because it was a shortbread baked by a potter at the time, and later generations gradually passed the homonym to "Peach Su". "

Ingredients

250g Low-gluten Flour
1 Egg
100g Sugar
2g Baking Powder
3g Baking Soda
120g Cooked Peanut Oil
A few drops Lemon

Peach Crisp

1. Heat the peanut oil, let it cool, pour it into a basin, add sugar, baking powder, baking soda, beat an egg, stir well to melt the sugar completely, add flour, knead well and set aside.

2. The raw black sesame seeds are placed on the plate.

3. Take an appropriate amount of dough, dip it with black sesame seeds, press the outer knuckle of your index finger into a small socket, and put it in the baking tray.

4. Heat the oven up and down at 170-180°C and bake for 15-20 minutes. Take a look at the color in the middle, so as not to burn. The specific temperature and time can be adjusted up and down according to the oven brand.

5. Put it on a plate and let cool.

6. See if it's crispy? Let's eat.

Tips:
When making the agent, it should not be too large. It is made into the shape of the nest to make marks on the surface after it is cooked. Take it out to check the color during the baking process, so as not to burn. It's a bit soft when it comes out of the oven, don't touch it, it will be crispy when it cools down.