Vanilla Powder Peach Crisp

Name: Vanilla Powder Peach Crisp
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 70g Soybean oil; 200g Vanilla cookie powder; 50g Low-gluten flour; 20g egg; 2g Black sesame; a little Egg liquid

by Winter mood

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Peach crisp is a Chinese pastry, and it is also a kind of pastry that many people like to eat. I remember many years ago, I heard my aunt talk about it: I often buy peach crisps to eat, and sometimes eat peach crisps in hot water. It can be seen that Tao Su has been used as a snack and breakfast in her life.
Today I made this peach crisp with vanilla biscuit powder. During the baking process, I smelled the fragrance, and I ate a piece when it was cooked. The taste is crisper than crisp. Because vanilla biscuit powder has been added with sugar and baking powder, the raw materials of peach crisp are also very simple to make. It is a very simple pastry. "

Ingredients

Vanilla Powder Peach Crisp

1. Ingredients: soybean oil, eggs, vanilla biscuit powder, low-gluten flour, black sesame (the low-gluten flour and vanilla biscuit powder have been mixed together).

2. Pour soybean oil into the basin.

3. Add vanilla biscuit powder and low-gluten flour, stir well with chopsticks.

4. Shell the eggs and beat them evenly.

5. Add egg liquid to the basin.

6. And into dough.

7. Divide the large dough into small doughs of 25 g each.

8. Knead the dough round and press it with the palm of your hand into a small cake shape and place it on the baking tray.

9. Brush with egg wash and sprinkle with black sesame seeds.

10. Preheat the oven to 185 degrees and lower the heat to 170 degrees. The preheating is complete. Put the baking tray in the oven and bake for 27 minutes. The surface will be golden.

11. The crisp and crisp peach cake is ready.

Tips:
1. The ingredients in vanilla biscuit powder have been added with sugar and baking powder, so sugar and baking powder are not needed in the raw materials.
2. Vanilla biscuit powder is sweeter. I added 50 grams of low-gluten flour to adjust the sweetness.
3. The temperature of the oven should be set according to the characteristics of your own oven. I use the ACA North American oven.
4. The bakeware I use is the boundless non-stick bakeware from Xuechu.
5. If black sesame seeds are not available, almond flakes, melon seeds, etc. can also be used.