The most authentic peach crisp how to make peach crisp

Ingredients: All-purpose flour 400g

100g sugar

Peanut oil 160g

Whole egg wash 40g

Walnut kernels 80g

Baking powder 5g

Baking soda whole egg wash (brush surface) a little.

Black sesame seeds a little.

Oven medium layer at 180° for about 30 minutes.

Super delicious home peach crisp recipe.

Preheat the oven (180°C for 10 minutes) and weigh 80g of walnuts.

Spread the walnuts on a baking sheet and bake in the preheated oven for seven or eight minutes. (Depending on the temperature of your own oven, don't bake it).

While the walnuts are roasted, the peach crisp batter is made. Crack an egg into a bowl and stir into a whole egg mixture.

Prepare a basin for peach pastry batter, place it on the kitchen scale, pour in 40g of whole egg mixture, and leave the remaining whole egg mixture in the bowl for later use. (As shown in the figure, if the egg is relatively small and there is no left, then beat another egg and stir it for later use).

Place a basin with 40g of whole egg wash on a kitchen scale, add 100g of white sugar and 160g of peanut oil in turn, and stir well.

In another bowl, weigh in the flour, baking powder (1 teaspoon - about 5g), baking soda (1 2 teaspoons, York) and stir well.

Once the walnuts are baked, pour them on a plate and chop them. (It is better not to turn off the heat in the oven).

Pour into a floured basin and stir well.

Pour the ingredients from the flour basin into the previous egg basin and stir well, and the peach crisp batter is ready.

Take 60 grams and knead them into small balls (you can make 14 pieces, the size is moderate).

Place in a baking tray lined with oiled paper, flatten, brush with the whole egg wash prepared in Step 4, sprinkle with black sesame seeds, and bake in the preheated oven. (180°, about 30 minutes, if you like to eat some burnt, bake for 40 minutes, because the temperature of each oven is different, you can adjust the time according to your own oven temperature, observe the surface color).

After the peach crisp is baked, it will be soft, and it will become hard when it is cool, do not pick it up individually, carry the oil paper to the cooling rack and start to bake the next pot.

How to make peach crisp, how to make peach crisp, teach you to make peach crisp in a pan.

Prepare a large bowl, add 105g of corn oil to the bowl (other edible oils with a lighter taste can also be used, it is recommended not to use rapeseed oil and peanut oil), then add 85g of sugar, and then stir well with a whisk.

Add another egg, 1g salt, and continue to stir well.

Once the oil, sugar and eggs are well stirred, sieve in 230g of cake flour and 1g of baking soda through a fine sieve.

Use the "Z" shape technique to turn over and mix evenly, do not stir in this step, to avoid gluten of flour, affecting the taste of peach crispy before crispy.

Finally, stir until there is no dry flour and set aside.

Prepare 30g of walnut kernels finely chopped.

Put the walnuts in the dough and continue to mix well with a spatula.

Finally, toss and press into a smooth dough.

Take an appropriate amount of dough and let it go into the palm of your hand and knead it tightly, like a rice ball, the size is about the same.

Spread a layer of aluminum foil on the baking sheet, pay attention to the matte side up, put the kneaded dough on the baking sheet, gently flatten, it doesn't matter if there is a little crack on the edge, this is the unique crack of the peach crisp, all evenly placed and pressed.

Prepare another egg to beat and brush a layer of egg wash on the surface of the peach crisp, no need to brush too much.

After brushing the egg mixture, sprinkle a little black sesame seeds on it, so that the peach crisp is ready.

After the oven is preheated in advance, bake at 180°C for 20 minutes.

When the time is up, you can take out the peach crisp Bishan, and you can smell the fragrance of the peach crisp from a distance.

Many friends are full of praise after eating the flavor of peach crisp, and they want to go home and make it themselves, but they don't know the specific method of making peach crisp, how to make peach crisp? Let's take a closer look.

The method is: mix the flour, baking soda, and baking powder evenly, then sift it through a sieve, then pour the vegetable oil and beaten eggs into the sifted flour and make good noodles, grab them into small round balls with your hands, and then flatten the small dough balls and bake them in the oven.

Low gluten flour, vegetable oil, caster sugar, baking soda, baking powder, eggs, black sesame seeds.

Mix vegetable oil, beaten egg mixture (leave a little egg mixture, brush it on the surface later, a little bit is enough), and caster sugar in a large bowl.

Low-gluten flour, baking soda, baking powder, mix well.

Sift 2 and pour 1 vegetable oil mixture.

Grasp the dough evenly into a dough, (do not stir the tendons, I always grab it with my hands, or use the spatula to cross a few times). Take a small piece of dough and roll it into small balls.

According to the amount of this recipe, you can make twice the amount in **, which is 16 peach cakes.

Flatten the balls and place them in a baking sheet. Dip a little whole egg wash with a brush, brush a layer on the surface, and sprinkle a few black sesame seeds.

Bake in a preheated oven (180 degrees on top and bottom, medium, 16 minutes) until golden brown on the surface.

The production method and steps of peach crisp are as follows:Ingredients: 100 grams of flour.

Excipients: 40 grams of sugar, 1 gram of baking powder, 1 gram of baking soda, 60 ml of salad oil.

Steps: 1. 100 grams of flour, 40 grams of sugar, 1 gram of baking powder, 1 gram of baking soda, 60ml of salad oil, stir into a flocculent.

2. Take 30 grams of dough and flatten it, and sprinkle an appropriate amount of black sesame seeds.

3. Put it in the oven for 15 minutes, preheat the oven to 180 degrees Celsius.

80 grams of low-gluten flour, 35 grams of lard (corn oil), 45 grams of powdered sugar (sugar), 1 gram of baking powder, 1 gram of baking soda, 20 grams of whole egg liquid [production method] Step 1: Accurately weigh all the ingredients, with lard or corn oil, choose any one, I mix corn oil, baking powder and baking soda together, and finally mix with low-gluten flour

Legend has it that during the Jiajing period of the Ming Dynasty, Jiangxi produced two first assistants, Xia Yan and Yan Song, a loyal and a traitor, Xia Yan from Guixi was promoted, but was framed by Yan Song, a native of Fenyi, and was framed by Yan Song, a native of Xia Yan, and some of the descendants fled to Shangqing Jiaozhou Village, and some of them were under the Longtou Mountain today, and passed down the technology of making peach cakes in the palace.

In the early days of the founding of the People's Republic of China, I visited relatives and friends during the New Year's holidays, and sent a bag of peach crisp, one pound was a pack, a piece of peach crisp was wrapped in a rectangular shape, a chopstick was long, half a wide, the four corners were prismatic, narrow at the top and wide at the bottom, and the bag was very particular.

There are three layers inside and outside, the inner layer is the sun-dried lotus leaf, the second layer is thick straw paper, and then the yellow paper or white paper is used to bind the outside, and a print is pasted on it, like today's trademark, the crisp and sweet peach crisp is fragrant and attractive, and the taste really can't let you get satisfaction from the text!

IntroductionThe method of walnut ghee is simple, but how to make walnut crisp is the most delicious, mainly depends on your own taste habits to adjust the details, let yourself follow the feeling to make this walnut crisp

Ingredients (9 pieces): 100 grams of cake flour, 1 4 tbsp baking powder, 1 4 tbsp baking soda, 50 g sugar, 50 g butter or lard, 17 g egg mixture, 50 g walnuts.

Preparation for the practice:

1. Bake the walnuts in the oven at 150 degrees for 10 minutes, take them out and let them cool, break them up, and set aside

2. Mix flour, baking powder and baking soda together, sift and set aside

3. Soften the butter thoroughly

Method: 1. Sift the sifted powder into the basin, build a powder wall (make an open space in the middle), and pour sugar, egg liquid, and butter into the blank space

2. Stir the sugar, egg mixture and butter well with chopsticks

3. Then gradually mix the surrounding flour and knead it into a dough with your hands

4. Pour in the roasted and broken walnuts, and mix evenly

5. Divide the dough into 9 equal portions (each weighing about 30 grams), knead a piece and flatten it slightly, and put it on a matted baking sheet

6. Make all the dough one by one

7. Preheat the oven at 180 degrees, bake the middle layer for about 15 minutes, and brush the egg wash in the middle.

8. Take it out, let it cool thoroughly, and put it in a sealed box for preservation

1. The baking time should be based on the size and thickness of the green billet, master it yourself, take it out and check it later, if the bottom surface is colored faster than the above, move the baking tray up one grid and continue to bake until both sides are evenly colored

2. Butter can be replaced with vegetable oil or lard, or it can be mixed with lard and vegetable oil, and the crispy effect will be slightly different, but it will not affect the taste

3. Try not to expose large pieces of cooked walnut kernels to the upper surface, otherwise they will be burnt, unless raw walnut kernels are used, then it can be directly decorated on the surface

Ingredients: Butter 60g powdered sugar 45g salt 1g egg yolk 1 all-purpose flour 80g cake flour 15g baking soda 1g baking powder 1g black sesame seeds Appropriate amount of steps 1, butter softened at room temperature 2, add powdered sugar and salt, with an electric whisk, whipped evenly 3, add egg yolk, use an electric whisk, whip smooth 4, sieve in all-purpose flour, low-cake flour, baking powder, baking soda, mix evenly with a silicone spatula, and knead into a dough 5. Evenly divide the dough into 8 small portions 6. Knead into small round balls, Place it on a baking tray lined with oiled paper 7. Poke a small hole in the middle of the small round ball with your fingers, being careful not to pierce it 8. Put black sesame seeds in the small hole 9. Put it in an oven that has been preheated at 180 degrees and bake for 16-20 minutes 10. Cool completely after baking and start eating TipsThe butter in the recipe can also be replaced with lard, and the taste is also very crispy.

I'll check it out for you right away.

Prepare these ingredients first, mix baking powder and baking soda into the flour and mix well 2165 grams of oil in a basin, add 150 grams of sugar and 30 grams of egg mixture and mix well 3 Then pour the flour and melon seeds into the basin and mix well 4 Knead into a dough 5 Knead into small pieces, about 25 grams or so, and knead them into balls 6 Flatten them in the palm of your hand 7 Brush the egg wash on the surface of the raw embryo, 180 degrees in the middle of the oven, about 15 20 minutes, bake until the surface is golden and you can enjoy the deliciousness.

Ingredients: 60 grams of lard, 85 grams of all-purpose flour, 15 grams of low-gluten flour, 1 egg yolk, 45 grams of sugar, 1 gram of salt, 1 gram of baking soda, baking powder, appropriate amount of black sesame Method: 1. Prepare lard, soften the lard at room temperature in advance, do not melt.

Add sugar, salt; 2. Stir and stir first, and then beat with an electric whisk, the lard will become fluffy and white. 3. Add the egg yolk liquid in batches, continue to beat evenly, and mix thoroughly and evenly every time you add it, and then add the next time; 4. Add baking powder and baking soda to the low-gluten flour, mix slightly and stir evenly, and then sift it in; 5. Stir with a spatula until the dry powder is invisible, then use a scraper to cut and mix the dough, and finally rub it evenly by hand; 6. Directly knead into long strips, cut into equal portions of 8 small agents, and then knead the small agents round; 7. Place it on the top of the baking sheet, poke a hole in each small agent with your fingers, do not puncture the bottom, and put an appropriate amount of black sesame seeds inside; 8. Preheat the oven in advance and bake at 180 degrees for about 16 minutes. The peach cake will spread out on its own, then slowly colored, and it is ready to bake. The shape of the peach crisp is also good-looking, and the texture of the cracks is uniform and consistent, which is as beautiful as the one you bought.

It is particularly crispy and delicious on the palate.

I hope mine can help you and have a great day.

Ingredients.

200g plain flour

Walnuts 70g phase gram food.

80g caster sugar

Corn oil 110g

Eggs 1 gram of food.

Baking soda 2g baking powder 4g

Preparation of peach crisp.

The practice of peach crisp**11Put the corn oil, egg mixture and caster sugar in a dish and stir well until there is no oil star.

The practice of peach crisp**22Mix the flour, baking soda and baking powder well in advance.

The practice of peach crisp**33Add the chopped walnuts and mix well again.

The practice of peach crisp**44Pour the mixed walnut flour into the egg and corn mixture and knead it into a smooth dough.

The practice of peach crisp**55Divide each into small dough of about 25g and roll into small balls.

The practice of peach crisp**66Gently flatten the dough, brush the surface of the dough with a layer of egg wash, and then sprinkle a little black sesame seeds on the surface of the peach crisp.

The practice of peach crisp**77Put it in a preheated oven at 180 degrees and bake for about 15 minutes, and the surface can be golden brown.

Peach crisp is a kind of traditional Han snacks suitable for both north and south, which is famous for its dry, crispy, crispy and sweet characteristics, and the main ingredients are flour, eggs, puff pastry, etc.