Black sesame and peach crisp

Black sesame and peach crisp

Introduction:

"I always like to eat special crisp biscuits. When I see peach crisp in teacher Meng's book, I can't help but be eager to have a try. I don't have walnuts at home. Instead, I use black sesame, which is the same nutrition and delicious."

Production steps:

Step 1: preheat the oven 180 degrees, bake half of the flour (65g) at 170 degrees for about 8 minutes, cool and set aside.

Step 2: sift the sugar powder, all the medium gluten flour, salt, baking soda and baking powder together.

Step 3: add lard and whole egg liquid respectively, grasp the dough evenly by hand, cover with preservative film, and relax for half an hour at room temperature. (according to the water absorption of flour, if the dough is slightly dry, you can add whole egg liquid to adjust it)

Step 4: divide the dough into about 25g each, rub it into small balls, put it on the baking plate, and press it gently with your hands.

Step 5: preheat the oven, gently brush the dough surface with egg liquid, and sprinkle appropriate amount of black sesame. Bake at 160 ℃ for 20 minutes, turn off the heat and simmer for 5 minutes.

Materials required:

Medium gluten flour: 130g

Lard: 65 g

Powdered sugar: 50g

Baking powder: 1 / 4 tsp

Baking soda: 1 / 4 tsp

Whole egg liquid: 35g

Salt: 1 / 4 tsp

Note: 1, the original formula is 75 grams of white oil, wood at home, with lard instead, appropriately reduce the amount of lard, vegetable oil is also OK. 2. The original formula is low gluten flour. I use ordinary medium gluten flour directly. It feels crispy.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet