#the 4th Baking Contest and is Love Eat Festival# Palace Little Peach Pastry
1.
Prepare the ingredients and sift the flour 2-3 times in advance.
2.
Take half of the flour, spread it on a baking tray lined with baking paper, put it in a preheated 180 degree oven, and bake for 10 minutes on the middle layer, until the flour turns from white to golden yellow and has a burnt fragrance. Outgoing. Let cool and sift.
3.
Mix the remaining half of the flour, powdered sugar, baking soda and baking powder, sift and set aside.
4.
Put the whole egg liquid into the basin, add salt, stir evenly, add the odorless liquid oil, and continue stirring until it is fully emulsified.
5.
Preheat the oven to 190 degrees. Pour the egg oil mixture into the powder and mix it with a spatula to form a dough.
6.
Put a baking sheet on a baking sheet, take a small amount of dough, and slightly round it into a ball.
7.
Place it on the baking tray and press a groove in the middle with your thumb.
8.
Brush a layer of whole egg liquid on the surface of the dough, sprinkle some sesame seeds, and then lightly press the sesame seeds with your hands. After the preheating is over, put the baking pan into the oven, in the middle layer, the upper and lower heat, 180 degrees is good, bake for about 20 minutes. After baking, leave the oven door open and simmer for 5 to 8 minutes with residual heat.
9.
After taking it out to room temperature, use a biscuit spatula or a spatula to transfer the peach pastry to a drying net and let it cool before serving.
Tips:
1. The key point of this method is to first roast half of the flour to golden brown. Baked flour has three functions: one is to reduce the gluten of the flour, the other is to increase the fragrance of the flour, and finally to help color;
2. The baked flour will form small balls, which must be sifted in advance;
3. The amount of baking soda and baking powder should not be large, and it is best to use high-quality aluminum-free baking powder, which is harmless to the human body;
4. The egg liquid and oil must be stirred to a fully emulsified state, so that the peach crisp will be crisp and not greasy;
5. After mixing the liquid and flour, just use a spatula to press and mix into a dough. Don't over-operate the dough, otherwise it will affect the taste;
6. After the peach cake is baked, you must wait until it is cold before transferring it to the drying line, or it will break if you touch it
