Why can t I eat more peach shortbread sold in the market?

Because the peach shortbread sold in the market is high in sugar and also contains food additives.

It doesn't mean that you can't eat it, and there is no harm in adding an appropriate amount of additives to food.

Because the peach shortbread is relatively dry, and there are more additives on the market, it is better to have fewer cars.

Because what is bought on the market is not as good as the one at home, there are many things added to it on the market, which are unhealthy in order to improve the deliciousness.

Maybe the production process of peach shortbread on the market is not very good, and there are many additives.

There are a lot of additives on the market, and although they are delicious, they are very sweet.

There are a lot of other things added to it, so you can't eat too much.

I think there are too many additives added to it, and there may be hormones.

That's because eating too much of this kind of thing is easy to get angry, and it's not good for people.

This may be because there are still a lot of things added to it.

As a flavor food and convenience food, peach crisp was once loved by consumers. However, traditional peach cake is a high-sugar and high-fat food, and long-term consumption will induce obesity, cardiovascular disease, etc., and pose a threat to human health.

Peach cake originated in Jiangxi. It is a kind of traditional snack of the Han nationality 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.

Food culture. The origin of the palace peach crisp: According to legend, during the Jiajing period of the Ming Dynasty, Jiangxi produced two first assistants, Xia Yan and Yan Song, one loyal and one traitor, Guixi native Xia Yan promoted, but was framed by Yan Song, a native of the Yi nationality, and was framed by Yan Song, a native of Xia Yan, and some of the descendants fled to Shangqing Hangzhou Village, and some people were under the Longtou Mountain today, and passed down the technique of making peach cake 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, sent a bag of peach crisp, a pound for a pack, a round and flat piece of peach crisp was wrapped in a rectangular shape, a chopstick is long, half a wide, the four corners are prismatic, narrow at the top and wide at the bottom, the bag is very particular, there are three layers inside and outside, the inner layer is the dried lotus leaf, the second layer is thick straw paper, and then tied with yellow paper or white paper, and a print is pasted on it, like today's trademark, the crisp and sweet peach crisp is fragrant and attractive, that taste really can't let you get satisfaction from the text!

Peach crisp is a sweet tooth that can cause obesity and gray hair.

Peach crisp is characterized by dry, crispy, crisp, sweet, belongs to sweets, one of the harms of eating sweets is to cause the human body to gain weight, because excess sugar will be converted into fat by itself, affecting normal appetite, hindering the intake of vitamins and other nutrients, so that fat accumulation, the body becomes fat.

Another harm is that it will cause gray hair, eat too much sweets, accelerate cell aging, and also give birth to gray hair. Because sugar is an acidic food, eating a lot of sugar will make the alkalinity of body fluids become neutral or weakly acidic, promote cell aging and gray hair, and long-term eating of sweets will also lead to diseases.

The main ingredients of peach crisp are flour, eggs, cream, etc., containing carbohydrates, proteins, fats, vitamins and minerals such as calcium, potassium, phosphorus, sodium, magnesium, selenium, etc., which are convenient to eat, but the traditional peach crisp is a high-sugar and high-fat food, and long-term consumption will induce obesity, cardiovascular disease, etc., which poses a threat to human health.

Peach crisp is a kind of Han specialty snack suitable for both north and south, which is famous all over the country for its dry, crispy, crispy and sweet characteristics, and the main ingredients are flour, eggs, cream, etc.

Legend has it that in the Tang and Yuan dynasties when Jingdezhen ceramics prevailed, farmers in Leping, Guixi, Yingtan and other places around Jingdezhen went to do potters, due to the busy work at that time, there was a farmer who brought the flour to stir directly on the surface of the kiln to bake, because of its perennial cough, there is a habit of eating peach kernels to relieve cough on weekdays, so it will add crushed peach kernels when baking. Other porcelain workers saw that the dry food made by this method was convenient for daily preservation and long-distance transportation of porcelain, so they followed suit, and named it "peach crisp.""；Because the peach kernel taste is slightly bitter, the habit of adding peach kernel will be removed, so egg, sugar, salt and other flavors are added to it, this practice quickly spread among the potters, and then the people in the Poyang Lake area of Jiangxi Province often entertain visitors with cakes during the New Year's Festival. There is another saying for the name of peach crisp in the countryside, because it was a shortbread baked by potters at that time, so the name "Tao crisp" became "peach crisp" because of the oral homonym of the world.

There is no benefit, the oil is too big, when the dim sum is eaten in small amounts, it is okay, and the reason why it is crispy is because of the addition of trans fatty acids, which is not good for the body

Peach crisp is inseparable from the stinky powder, whose scientific name is ammonia bicarbonate, one of the chemical bulking agents.

Eating too much is not good for the human body.

Peach crisp that is not crispy cannot be made into biscuits. No lard is used in the preparation of peach crisp biscuits, because all animal oils are considered meat except vegetable oil, and the shortening in traditional peach shortbread biscuits is the lard used. Peach crisp is a kind of traditional Han snacks suitable for both north and south, which is famous all over the country for its dry, crispy, crispy and sweet characteristics, and the main ingredients are flour, eggs, puff pastry, etc.

How to store peach shortbread biscuits:

Peach shortbread biscuits without lard can be shortened with butter and corn oil. Peach shortbread biscuits have a crispy texture and a sweet and salty taste. Peach shortbread biscuits contain chopped walnuts when they were first invented.

No lard is used in the preparation of peach crisp biscuits, because all animal oils are considered meat except vegetable oil, and the shortening in traditional peach shortbread biscuits is the lard used.

That's why it's named peach cake. Later, other crushed nuts can be used instead of walnuts, and walnut powder can also be used instead of chopped walnuts. Peach crisp biscuits are easy to soften when damp, and the texture becomes soft, so you can store the uneaten peach crisp Hu Dan biscuits in a sealed bag.

Peach crisp biscuits do not need to be refrigerated, just stored in a cool place.

Material. 280 grams of plain flour, 80 grams of salad oil, 30 grams of lard, 120 grams of sugar, 4 grams of baking soda, an egg, a small amount of white sesame seeds.

Method. 1.All the ingredients except white sesame seeds are mixed like this.

2.Take a small piece of dough and knead it in your hands, pressing the pin with your fingers or chopsticks in the middle, ignoring the paws underneath.

3.Spread the baking tray with oiled paper, brush with a layer of oil, pour this ruler of white sesame seeds on the cutting board, roll the small dough on it, and put it on the baking sheet.

4.Preheat oven to 180 degrees, 16 minutes, upper and lower tubes, middle layer, finished.

<> peach crisp is a special snack suitable for the north and south, which is famous all over the country for its dry, crispy, crispy and sweet characteristics, and is deeply loved by the public. Legend has it that in the early Tang Dynasty, farmers from Leping, Guixi, Yingtan and other places around Jingdezhen went to work as potters one after another. At that time, due to his busy work, a Leping farmer mixed the flour he brought and roasted it directly on the surface of the kiln, coughing all year round, so he usually had the habit of eating peach kernels to relieve cough, and put in the minced peach kernels when roasting.

Seeing that the dry food made in this way was convenient for daily preservation and long-distance transportation of porcelain, the porcelain workers followed suit and named it "peach cake". This is the origin of peach crisp. With the transportation of porcelain, the peach cake left footprints one by one in the transportation, and was loved by the locals, and local specialties were added to the foundation.

In the Tang Tianbao period, the production technology of peach crisp matured, the taste became better, and it spread to the palace and became a common dim sum in the court, known as "court peach cake".

Mix the wheat flour, foaming powder and baking soda first, stir as well as possible, then put the lard on the table to melt. After the lard is in a relatively easy state to dissolve, add the sugar. Then stir by hand for five minutes, with the aim of completely beating the lard by stirring the outside air.

Add the pre-prepared whole egg mixture in two parts, and after each addition, mix the egg mixture and lard to completely combine. Scrape part of the flour into lard with a spatula and press gently with your hands. Just keep repeating this action.

Pick up the cut dough and gently knead it into a ball. When placing in the baking sheet, it is necessary to secure a wide space to avoid the peaches colliding. To preheat the oven, bake at 200 degrees for about 20 minutes, but the temperature of the oven varies from person to person.

Peach crisp was once loved by consumers as a flavored food and convenience food, but the traditional peach crisp is a high-sugar and high-fat food, and long-term consumption will induce obesity, cardiovascular disease, etc., threatening human health.

Summary. The difference between peach crisp and shortbread is that peach crisp is made with peach puree and flour, whereas shortbread is made with flour and oil. Peach crisp has a softer texture, while shortbread has a crispier texture.

Steps to make peach crisp:1Mix the peach puree and flour, add a small amount of water, and stir well to form a dough.

2.Put the dough into the peach pastry mold, press and compact, put it in the oven, bake for about 20 minutes, and then take it out. Steps to make shortbread:

1.Mix the flour and oil, add a small amount of water, and stir well to form a dough. 2.

Put the dough into the shortbread mold, press and compact, put it in the oven, bake for about 20 minutes, and then take it out. The process of making peach crisp and shortbread is basically the same, except that peach pastry is added to the peach pastry, and oil is added to the shortbread, and this is the difference between them.

The difference between peach crisp and shortbread is that peach crisp is made with peach puree and flour, whereas shortbread is made with flour and oil. Peach crisp has a softer texture, while shortbread has a crispier texture. Steps to make peach crisp:

1.Mix the peach puree and flour, add a small amount of water, and stir well to form a dough. 2.

Put the dough into the peach crisp mold, press and compact, put it in the oven, and bake it for about 20 minutes. Steps to make shortbread:1

Mix the flour and oil, add a small amount of water, stir well, and form a dough. 2.Put the dough into the shortbread mold, press and compact, put it in the oven, bake for about 20 minutes, and then take it out.

The process of making peach crisp and shortbread is basically the same, except that peach pastry is added to the peach pastry, and oil is added to the shortbread, and this is the difference between them.

Can you add, I don't quite understand it.

Peach shortbread and shortbread are a type of baked goods that are both made from flour, sugar, oil, and other spices. However, there are some distinct differences between them. First of all, peach crisp has a smoother appearance than shortbread, whereas shortbread has a rougher appearance.

Secondly, the taste of the peach crisp is more crispy, while the texture of the shortbread is softer. In addition, the peach crisp has a richer flavor, while the shortbread has a more bright and light taste. Peach shortbread and shortbread are baked goods, and they can both be paired with different sauces or jams to create different flavors.

In addition, they can also be paired with different fruits to create different textures. Peach shortbread and shortbread are baked goods, and they can both be paired with different sauces or jams to create different flavors. In short, peach crisp and shortbread are both baked goods, and there are some obvious differences between them, such as appearance, texture, and taste.

They can all be paired with different sauces or jams to match different flavors, and they can also be paired with different fruits to match different textures.

The following situations may occur:

1. In order to ensure the taste of shortbread, more lard will be added when making shortbread, resulting in a very high calorie shortbread, and you may gain weight after eating too much.

2. The shortbread contains more sugars than the shortbread, and if you eat the shortbread for a long time, it may lead to high blood sugar, so patients with high blood sugar should use it with caution.

3. Due to the large amount of sugar in shortbread, eating too much shortbread can cause tooth decay.

4. The food flavors and pigments contained in shortbread may cause a burden on liver function.

5. The shortbread is baked at high temperature, which increases the content of acrylamide and adversely affects the human body.