The zero failure method of making delicious peach cake
Introduction:
"This week, I made a kind of pastry that my mother loves to eat twice - peach crisp! The method is simple and easy to learn. Although it seems rough, the taste is absolutely superb. My mother seldom goes to Daoxiang village after eating the peach crisp I made. Today, I'd like to share with you the practice of peach crisp! "
Production steps:
Step 1: get the ingredients ready. The amount of this prescription is about 10 pieces of 42-43 grams.
Step 2: mash the cooked walnuts until ready to use. I'm used to covering the pestle with fresh-keeping bags, which is convenient to use and hygienic. Walnut can be original, can also be salt and pepper, taste different, but are delicious. If it's raw walnut, be sure to fry it before using it.
Step 3: sift the flour, sugar, baking powder and soda powder into the container, add chopped walnuts and mix well. If there is no sieve, you can not use it. You can ignore this point in the production of peach crisp
Step 4: it's not necessarily corn oil, but it can't be particularly fragrant peanut oil, which will destroy the taste. In addition to moon cakes, peanut oil is generally rejected as baking oil. Mix the oil and water first, then pour into the flour and knead into a ball.
Step 5: divide the dough into several equal parts of about 40g, and then press them into 1cm cakes by hand. Here you can adjust the size of the walnut cake, but must not be too thick, 1 cm is almost, because too thick is not easy to mature. Then use an egg yolk, not the kind of egg white, brush on the surface of the peach cake, and then inlay a piece of walnut kernel. I don't need to brush the egg yolk to make the walnut kernel and the cake fit better. In fact, there is no difference in the taste.
Step 6: preheat the oven at 170 ℃ for 5 minutes. Then bake in the middle for 25-30 minutes and color the surface. Just out of the pot when it is as shown in the following figure, thick walnut flavor. But not at this time. This is also the common sense of baking, including biscuits, bread and cakes. You can't eat them right away. Especially for biscuits, you must wait for the oil to return. That is to say, cover them with cloth or plastic wrap after they are cooled. The next day, they taste the best.
Materials required:
Flour: 200g
Broken walnuts: 60g
Whole walnut: 10 pieces
Egg yolk: 1
Sugar: 60g
Corn oil (salad oil): 80g
Water: 30g
Baking powder: 1 / 2 teaspoon
Baking soda: 1 / 4 teaspoon
Note: peach crisp can be stored in biscuit box or sealed bag after returning to oil the next day, no problem for one to two weeks. This recipe is quite simple to make and has a good taste. After the oil is returned, the crispness will fall off.
Production difficulty: simple
Process: Baking
Production time: three quarters of an hour
Taste: sweet
Chinese PinYin : Chuan Tong Bei Jing Gao Dian Mei Wei Tao Su De Ling Shi Bai Zhi Zuo Fang Fa
The zero failure method of making delicious peach cake
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