Finger print peach cake

Finger print peach cake

Introduction:

"The weather was fine and I was in a good mood. Suddenly I wanted to make a snack. The easiest thing to do in your heart is peach crisp. When I just learned how to make snacks, I always couldn't make cookies well, but once I made peach cake, I was very inspired by it. "

Production steps:

Step 1: lard was softened at room temperature;

Step 2: mix the low gluten flour, baking powder, soda and salt evenly, sift and set aside;

Step 3: add sugar powder and eggs into the salad oil, beat well with an egg beater until there is no separation of water and oil, and the color of the liquid turns light yellow;

Step 4: add lard and mix well, then pour in powder, mix well with rubber scraper, no caking phenomenon;

Step 5: spread oil paper on the baking pan, divide the dough into small parts and knead them into a ball. After kneading round, press flat, press out fingerprints, code evenly on the baking pan, and sprinkle sesame seeds;

Step 6: preheat the oven 180 degrees, bake in the middle layer for about 20-25 minutes, until the surface is golden and the peach crisp is cracked.

Materials required:

Salad oil: 80g

Lard: 40g

Low gluten flour: 240g

Baking powder: appropriate amount

Soda: a little

Powdered sugar: 80g

Egg: 1

Sesame: right amount

Salt: 2G

Note: 1, like sweet, can add 10 grams of honey or maltose; like salty, can be appropriate to reduce sugar, salt increased to 5 grams. 2. Compared with the commercially available peach crisp, this peach crisp does not add butter and stinky powder. It tastes slightly different, but it is safer to eat.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: Original