Whole Wheat Peach Crisps

Name: Whole Wheat Peach Crisps
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Flour; 60g Rye flour; 70g egg; 1/2 tsp baking soda; 1/2 tsp Baking powder; 20g Walnuts (fresh)

by Celery

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Traditional peach crisps generally use low-gluten flour, or add starch to ordinary flour, low protein content, coupled with high oil and high sugar, so that peach crisps become "junk food." Add a little whole wheat flour to enhance the nutritional value, and even trick the children into eating whole grains unknowingly. Corn oil replaces lard, butter, etc. The fat is of course still high, and cholesterol can always be lowered. Bake half of the flour and bake a little too much to increase the taste of the finished product.

Ingredients

200g Flour
60g Rye Flour
70g Egg
1/2 tsp Baking Soda
1/2 tsp Baking Powder
20g Walnuts (fresh)

Whole Wheat Peach Crisps

1. Mix the flour and rye flour, spread half of the flour and rye flour into the baking tray, put it in the preheated 180 degree oven and bake for 15 minutes, flip once in the middle, after baking, let cool thoroughly

2. Mix raw flour and cooked flour again, add baking soda, baking powder and salt

3. Add powdered sugar, mix well, mix all sorts and sieve

4. Corn oil and whole eggs are mixed evenly, and all wet materials and dry materials are mixed

5. Knead and knead into a uniform dough, divide it into about 30 grams each, knead it into small smooth dough balls, and put them directly into the baking pan

6. Gently squeeze the ball with the last part of the palm under the thumb, slightly concave in the middle, and naturally split around, apply a thin layer of egg liquid