Scallion Peach Crisp

Name: Scallion Peach Crisp
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 60g Vegetable oil; 60g Caster sugar; 4g salt; 6g Baking powder; 1g baking soda; 1 egg; Some Shallots

by stella dishes

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Simple and quick with no mistakes. Compared with simple sweet snacks, this small peach crisp is added with shallots and salt. The taste is more layered and fragrant to the point that I was so fragrant that I ran into the oven several times during the baking process. Wait and see if you want to start eating right away~ Suitable for a cup of milk tea or black tea in the early autumn afternoon, enjoy it~ The recipe comes from the big mushroom head, slightly improved"

Ingredients

Scallion Peach Crisp

1. Mix vegetable oil, eggs, salt, and sugar well

2. Wash the shallots, cut into chopped shallots, add the above liquid and stir evenly

3. Sift in low-gluten flour, baking powder, baking soda, knead into a dough, wake up for 10 minutes

4. Spread a layer of flour on the baking pan to prevent sticking, take 15-20g of dough and knead it into small balls, put it into the baking pan, press it with your thumb, and it will become the shape in the picture, which looks like a marguerite. When doing this step, the oven can be preheated by 180°, and the upper and lower fire middle layer can be baked at 180° for 15 minutes, until the peaches are crispy and the surface coloration is almost the same.

5. The most important thing about the puffiness of the peach pastry is oil and baking soda. It is not recommended to have too little oil, it will be very dry. If you don’t have baking soda, you can leave it alone. If you put it, 1g is enough for me. If it is too much There will be a bitter taste. As for the ratio of sugar to salt, you can adjust it to your liking

6. Granulated sugar and powdered sugar are the best choices. They have a delicate taste and are easy to blend with ingredients. If not, general granulated sugar is fine. If you have a cooking machine at home, you can simply mash the coarse granulated sugar for 10 seconds to make a finer granulated sugar.