Traditional Old-fashioned Peach Pastry

Name: Traditional Old-fashioned Peach Pastry
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 250g Flour; 50g Walnuts (fresh); 1/2 tsp baking soda; 1 piece egg

by Sun Zhuzhu

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

I made the traditional old-fashioned peach pastry that my mother liked, using the traditional method. Instead of putting the butter that my mother was not used to, but the vegetable oil used in the old-fashioned peach pastry, I also put walnut kernels that can help the elderly’s brains. The finished product is very crisp. After being soaked in milk, it is still very soft and delicious. We used to eat it when we were young. Mom now also likes this way of eating~~

Ingredients

250g Flour
50g Walnuts (fresh)
1/2 tsp Baking Soda
1 piece Egg

Traditional Old-fashioned Peach Pastry

1. Put the walnut kernels in the oven at 180 degrees, bake the upper layer of the oven for 7~8 minutes, take it out and let cool, put the walnut kernels in a fresh-keeping bag and use a rolling pin to pound them into small pieces.

Traditional Old-fashioned Peach Pastry recipe

2. Put the vegetable oil in the basin, add the eggs and stir, don’t stir hard

3. Add sugar and mix well

4. Sift in the flour, add the baking soda, stir with a spatula or spatula, don’t stir, just mix it up

5. Put the walnuts in and knead it into a ball with your hands. Don't knead the dough vigorously.

6. Take 25~30 grams of small dough, round it in the palm of your hand, then put it on top of the sesame seeds and dip one side with a layer of white sesame seeds

7. Then wash the small balls of sesame seeds on the baking tray, repeat the above action to fill the baking tray, leaving a larger gap between the small balls, and then gently squeeze the small balls into a cake to make the cake. Natural cracking around

8. Preheat the oven at 200 degrees, and bake the middle and upper layers for 15 minutes. The temperature of the oven is different. If the temperature of your oven is 180 degrees higher, you should pay attention to it. The peach pastry is just a little darker. Keep it in a box and keep it sealed