Peach Crisp Biscuits

Peach Crisp Biscuits

1. Add corn oil and lard to the basin.

2. Use a manual whisk to mix the corn oil and lard evenly.

3. Add the egg liquid and stir well to make the egg liquid and oil fully merge.

4. Add powdered sugar and continue to mix well.

5. Sift in low-gluten flour, baking powder and baking soda.

6. Stir evenly with a spatula until there is no dry powder.

7. Divide the mixed batter into 32 equal parts and round them.

8. Press the rounded dough flat by hand, or press it with the help of a spatula. If it is not a non-stick baking pan, remember to line it with greased paper.

9. Brush with egg liquid.

10. Sprinkle a little black sesame seeds.

11. Put it into the middle of the preheated oven, 175 degrees for 13 minutes.

12. After roasting, put it on the cooling rack and let it cool.

13. The biscuits will not be crispy until they are allowed to cool.

14. Remember to seal and save if you can't finish it.

Tips:

Adding lard will make it more crispy and taste better. If there is no lard, you can directly replace it with the same amount of salad oil. I use corn oil, as long as the salad oil is odorless.
You can reshape according to your preference, and the size and quality of each piece can be adjusted by yourself. I used a 28*28cm non-stick baking pan to bake two plates, each plate is 16 pieces, and a piece of peach cake is about 12 grams.