Peach Crisp

Name: Peach Crisp
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 115g Low-gluten flour; 100g Walnuts (fresh); 1/4 tsp Baking powder; 1/4 tsp baking soda; 45g egg

by Lily Bunny

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

I haven't made biscuits for a long time, and it happened to be a traditional Chinese biscuit during the New Year. It smells fragrant as soon as it comes out of the oven, and the dishes are gone as soon as the guests arrive on the table.

Ingredients

Peach Crisp

1. Spread 1/2 low-gluten flour on a baking tray, put it in the oven at 350°F/180°C and bake for 15 minutes, wait for the color to change a little, let it cool for later use

2. Filter low-gluten flour, icing sugar, baking powder and soda powder and stir well, add salt and white oil to the powder to make a shortbread

3. Add eggs in the pastry powder in 2-3 times, slowly synthesize the oily dough, cover the surface of the container with plastic wrap, put the dough in the refrigerator for 30 minutes

4. After 30 minutes, take out the dough about 25 g/piece and knead it into a small ball and place it on the baking tray. Put half of the walnut on each side and press it into a dough. Brush the surface with egg liquid.

5. Preheat the oven at 350°F/180°C for 20-25 minutes, turn off the heat and simmer for about 10 minutes at the remaining temperature, and the peach crisp will turn crisp and yellow. (Note: There is a slight difference between different ovens)