Peach Crisp Biscuits that Melt in Your Mouth
1.
Large collection of raw materials: low powder, baking powder, baking soda mix (top left), lard, black sesame seeds, eggs (smaller), powdered sugar
2.
Whisk the lard with an electric whisk
3.
Add powdered sugar
4.
Whipped into fluffy feathers
5.
Add the egg liquid in three to four times, beating each time until the egg liquid is completely absorbed before adding the next time
6.
This is the state of adding all the egg liquid and whipping evenly
7.
Mix low flour and baking soda through a sieve, and pour half of it into the lard and egg liquid
8.
Stir evenly, don’t over-stir
9.
Pour in the remaining half and stir evenly
10.
Grab and knead into a ball
11.
Grab a piece of dough, round it lightly, arrange it into the baking tray, and try to equal the size
12.
Use your fingers to press a hole in the middle of the dough
13.
Add black sesame
14.
Set the middle layer of the preheated 180 degree oven, and bake for about 18 minutes.
15.
Immediately after being out of the oven, it is transferred to the grilling net to cool down. When it cools, it will be very crispy, and it will drop slag when touched, and it will melt in the mouth.
Tips:
1. The effect of lard shortening is the best. If you don't like the taste of lard, you can use butter instead.
2. This peach crisp has a very good effect. Leave enough space between the raw embryos of the biscuits. My space is kept small. The baked biscuits are all joined together.
3. This peach crisp will taste alkaline. This is one of the characteristics of old-fashioned peach crisps. Try not to reduce the amount of baking soda.
