Peach crisp

Peach crisp

Introduction:

"I remember when I was a child, my mother liked to eat peach crisp, wrapped in rolls of paper, with a red thread. Every time I eat, I always eat with crumbs all over my body and oil all over my hands. Today, my friend suddenly asked me why it is called Taosu? What does it have to do with peaches? In fact, the full name of peach cake is "walnut cake", which was unconsciously omitted as "peach cake", ha ha ~ ~ "

Production steps:

Step 1: prepare the material.. If it is raw walnut, it needs 180 ° baking for about 8 minutes.

Step 2: 1. Mix vegetable oil, sugar and egg mixture, stir well

Step 3: 2. Sift the flour, baking powder and baking soda, and then add chopped walnuts (roasted walnuts, put them into the fresh-keeping bag, and crush them with rolling pin)

Step 4: 3. Add the flour mixture "2" into the oil sugar mixture "1" and knead it into a dough. Note: the dough may be loose, it doesn't matter. But make sure the dough is moist. If it is dry, add a little vegetable oil

Step 5: 4. Divide the dough into small ones, knead them into a circle and flatten them (I make them by 20g / piece)

Step 6: 5. Brush egg liquid on each flattened dough.

Step 7: 6. Put it in the oven, bake at 170 ° for about 12 minutes, then it's OK!

Materials required:

Common flour: 100g

Salad oil: 55g

Fine granulated sugar: 50g

Whole egg liquid: 10g

Walnut chips: 30g

Baking powder: 1 / 4 teaspoon

Baking soda: 1 / 8 teaspoon

Vanilla extract: 2-3 drops

Note: this peach cake is very crisp and attractive. The baking time and temperature should be adjusted slightly according to the size of the peach cake and the oven. According to this amount, I made 12 peach cakes about 7cm in diameter. I feel that I can eat them all at once!! If you like peach crisp, double the amount~~~

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet