Peach Crisp

Peach Crisp

1. Preparation materials: 200g peanut oil, 1 egg, 80g sugar, 400g flour, 2g baking powder Preparation tools: a larger bowl, a silicone spatula, oven

2. First, beat the eggs into a bowl and beat them (note that beating is not to beat, and to beat is to beat the egg whites until there is no obvious adhesion state when the whisk is lifted). Add the prepared peanut oil and sugar (in fact, I am directly in the electronic Operation on the scale). Stir them well

3. Add flour and baking powder to the stirred mixture (comrades who have a powder sieve can add after sifting. If not, just add it. Try to avoid gnocchi. When I don’t want to sieve, I usually add it with shaking). Stir the flour and the mixture evenly, and finally knead it into a dough (don't knead too much, just form a dough, otherwise the flour won't reach the crispy texture of the peach)

4. Proof the dough for about half an hour, the purpose is to allow the baking powder to fully absorb the liquid material and achieve the effect of loosening the tissue

5. Preheat the oven at 180 degrees, pull the proofed dough into 50g pieces, round it in the palm, and press flat on the baking tray, try to make the thickness of the peach crisps the same, use oil brush on each peach crisp Brush a thin layer of egg mixture (my experience with the Mid-Autumn Mooncakes has taught me that the desserts with egg mixture are so radiant after baking. Comrades who like sesame can put some sesame on the peach pastry at this time) The oven is almost preheated, Put the peach pastry into the oven and bake for about 20 minutes (the specific time and temperature should be based on your own situation)

6. Baked peach crisp, isn’t it tempting

7. No experience in the first publication, welcome to communicate with me

Tips:

1. The flour I use is medium-gluten flour. After all, it is a Chinese dessert. Low-gluten flour is better for making cakes.
2. The oil is peanut oil, which is super fragrant when made. Because I am from Shandong, I am really accustomed to eating peanut oil. I use peanut oil when I cook. Although the formula repeatedly emphasizes that peanut oil has a special fragrance and is not recommended, I just love its fragrance. If you don’t like it, you can use other oil instead
3. Try to make the peach crisp as thick as possible, because the same firepower and time, if the thick is not ripe, the thin one will be battered, leaving a certain gap between the peach crisps, basically there is no particularly large room for expansion, but still leave aside It’s better to have a gap so that it will be evenly heated
4. The freshly baked peach pastry will become soft, it doesn't matter, it will naturally be crisp after cooling, how to check whether it is cooked, my method is to wait for it to cool a little, break it open and see, there is no raw noodles that means it is well cooked... (This method is relatively low, and there is a better way to share.) If it is not ripe, adjust it according to the surface of the peach crisp. If the surface is ripe, wrap it with tin foil and bake it. At this time, the temperature should be lowered and the time should be adjusted. short. If the surface does not have the color that has been baked, it means that the actual temperature of your oven is lower than 180 degrees, and you need to increase the temperature to continue baking.