Peach Crisp
by Gourmet Little Flying Fish
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Add 60 grams of corn oil, 60 grams of butter, and 90 grams of sugar to an egg and beat until it is emulsified
2. 250 grams of low-gluten flour, 30 grams of custard powder, add 3 grams of baking powder and 2 grams of stinky powder (2 grams of baking soda can be used instead, but it does not have a good effect). Sift into the egg sugar liquid and stir until there is no dry powder. (You can also add some cooked peanuts, walnuts, cashews, melon seeds) Do not knead the dough too hard to prevent the dough from being kneaded
3. Then knead the same size agent with your hands and place it in the baking pan, and apply a layer of oil on the tin foil
4. Then press down from the middle of the agent to make cracks appear naturally
5. Brush a layer of egg liquid on each agent and sprinkle some sesame seeds
6. Fire up and down at 180 degrees for 15-18 minutes (adjust according to your own oven temperature)
7. Finished picture
8. Finished picture
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