Homemade peach crisp

Homemade peach crisp

Introduction:

"I ate my colleague's peach cake yesterday. I had a whim and made it myself. But there are no walnuts (the peach cake sold in the pastry shop also cancels the ingredients of walnuts), and they forget to replace them with peanuts and make a plain peach cake. "

Production steps:

Step 1: prepare raw materials, mix flour, leavening agent and angel dry powder evenly.

Step 2: break up the eggs, add sugar, beat until foamy, then mix with the cooked vegetable oil, slowly add into the flour, and form a slightly dry dough, if the flour is dry, add some oil. Knead the dough well.

Step 3: knead the dough for 20 minutes and cut it into 25g small pieces. Press flat into 4mm thick cake, stick sesame seeds on it and put it into the baking tray covered with tin foil.

Step 4: preheat the oven, 150 degrees, heat up and down, middle layer, bake for 15 minutes until the surface is golden.

Step 5: enjoy the crisp!

Materials required:

Low gluten flour: 200g

Egg: 1

Oil: 80g

Sugar: 60g

Aluminum free leavening agent: 3 G

Yeast powder: 1g

Sesame: a little

Note: 1, flour with low gluten powder is better, dough can not be too much kneading, otherwise gluten, not crisp. 2. Add chopped walnuts or peanuts to taste better. 3. Yeast powder can not be added, bulking agent or baking powder should not be too much. 4. If you like sweet, add more sugar. If you want the finished product to be crisp, add more oil. Try not to add water. I didn't add any water. 5. Peach crisp heat is higher, with biscuits almost, afraid of fat mm to pay attention to yo!

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet