Low fat and low sugar peach crisp

Low fat and low sugar peach crisp

Introduction:

Production steps:

Step 1: weigh the materials

Step 2: add sugar and eggs to the cooking oil.

Step 3: beat well with the egg beater until there is no separation of water and oil, and the color of the liquid becomes light yellow.

Step 4: then sift in the flour slowly.

Step 5: turn the flour up and down evenly with a shovel without caking.

Step 6: preheat the oven to 180 degrees; spread a piece of oil paper on the baking pan, divide the noodles into 12 parts, round them, press them flat, and place them on two baking pans with intervals;

Step 7: put the baking tray into the top and bottom of the oven, bake with 180 degree fire for about 13 minutes, then change the upper and lower plates, and bake for another 13 minutes until the surface is golden and the peach crisp is cracked.

Step 8: my oven is 35L, just make 2 plates, you can control the weight according to the size of your own baking plate;

Materials required:

Low gluten powder: 220g

Peanut oil: 105ml

Egg: 1

Sugar: 80g

Salt: 1g

Baking powder: 2G

Note: no low gluten flour can be mixed with common flour and corn starch in the ratio of 4:1

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet