Taste in Memory-peach Crisp

Name: Taste in Memory-peach Crisp
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 140g Low-gluten flour; 10g Whole milk powder; 1g Baking powder; 3g baking soda; 68g lard; 30g Whole egg liquid; 50g Powdered sugar; A little (for coloring) Liquid egg yolk; A little (for decoration) Cooked Sesame

by Tianma Starry Sky m

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Peach crisp is a very traditional classic snack in China. The author uses modern production technology combined with traditional methods to continuously improve, and adds an appropriate amount of milk powder, plus self-refined lard, which makes the taste more crispy and delicious, and retains it. The original traditional flavor.
The baked peach pastry is slightly yellow in color, crispy in the mouth, and has the fragrance of milk. It is much better than the ones bought on the street. The peach crisps bought on the street now can't taste the old taste of the past. You can also rest assured that you can eat it by yourself.
New Year’s gift, just for learning reference"

Ingredients

140g Low-gluten Flour
10g Whole Milk Powder
1g Baking Powder
3g Baking Soda
68g Lard
30g Whole Egg Liquid
50g Powdered Sugar
A little (for coloring) Liquid Egg Yolk
A little (for decoration) Cooked Sesame

Taste in Memory-peach Crisp

1. Put low-gluten flour in a clean noodle dish. Add baking powder and baking soda, mix and mix well.

2. All materials are ready for use.

3. Put the lard in a clean dish, beat with a whisk until creamy, add in powdered sugar three times to beat and blend.

4. Add the egg liquid and continue to beat, so that the egg liquid and lard are fully blended.

5. Then add the sieved low-gluten flour, and use a spatula to slightly stir the mixed surface flocculent, mixing as little as possible to prevent the dough from becoming gluten.

6. Pour the dough ball on the countertop using a scraper with your right hand, press with your left hand, and repeatedly press it to form a ball, so that the dough will not be easy to become stiff.

7. Knead the dough into long strips by hand and cut into twelve small dough pieces of the same size.

8. Knead the cut dough into small dough balls of about 25 grams. Place in the baking tray.

9. Press a small hole in the middle of each dough ball with your fingers, brush with egg yolk liquid, sprinkle a little black sesame seeds, and place a certain distance between each small dough to prevent it from swelling and sticking together during baking.

10. Put it in a preheated 180 degree oven, bake for 20 minutes and take it out.

11. Put the baked peach pastry on the cooling rack to cool down.

12. A pot of fragrant and crisp peach cake is ready, isn't it very tempting?

Tips:
It is best to use lard, vegetable oil and butter are also good, but the oil flavor is not comparable and replaceable by other oils. If you want to taste good and pure, you must use lard.