Regarding the production of peach crisp, how is peach crisp made?

Ingredients: 1. 600g of low-gluten flour

2. Sugar 220g (if you like sweeter, you can increase the amount of sugar to 300g) 3, ghee 300g (no ghee can be replaced with lard, but ghee is more fragrant) 4, eggs 60g (about 1-2, depending on the size) 5, baking powder 6g

6. Stinky powder 2g (only a little bit of this, don't do more) 7. Baking soda powder 5g

Method: 1. Put powdered sugar, eggs, baking soda and stinky powder into a basin and mix well;

2. Put the ghee in and continue to mix well;

3. Then put the low-gluten flour and baking powder into a basin and knead it into a dough, relax for 10 minutes, divide it into a small dough of about 35g, and continue to relax for 20 minutes; 4. Knead the small dough round and flatten it, then drain it into a baking tray, sprinkle black sesame seeds (or walnut kernels) to decorate, then brush with egg liquid, then put it in the oven, the middle layer, the upper and lower heat is 170 degrees for 20 minutes, then turn to the heat, put the baking tray into the upper layer, color it for 3 minutes, and then cool it out of the oven;

Materials to prepare:

5 kg of special flour 2 kg of white granulated sugar 1 kg of powdered white sugar 1 kg of syrup 400 g of walnut kernels (decorated and chopped) kg of cooked lard 1 kg of fresh eggs (including brushed eggs) 500 g of olive kernels 50 g of ammonium bicarbonate 20 g of sodium bicarbonate.

How to make:1Rub sodium bicarbonate, ammonium bicarbonate, sugar, syrup, and fresh eggs to dissolve. Add oil and walnuts to mix, then add flour and mix well. Do not rub to avoid oil leakage.

2.Press out a small round concave in each cake blank**, brush with egg pulp, glue with olive kernels, and then brush with egg pulp.

3.Control the oven temperature to about 150 degrees and bake until golden brown and cracked on the surface of the cake.

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.

Homemade peach crisp for 2 years old + baby.

Can stinky powder be a little more.

That way, it will be a little bigger.

The peach crisp tutorial is being sorted out and will be sent out later.

<> making peach crisp is definitely a relatively basic skill in the baking world, especially suitable for novice baking to do, basically you buy an oven, take the recipe and start making it. The success rate is as high as 5 stars, the difficulty level is 1 star, and as for the deliciousness, it is at least 3 stars and 4 stars

To make peach crisp, the first raw materials to prepare are 210 grams of flour, 20 grams of whole egg liquid, 80 90 grams of caster sugar, 110 grams of unflavored salad oil, 1 2 teaspoons of baking powder, 1 4 teaspoons of baking soda, 1 4 teaspoons of salt, and an appropriate amount of black sesame seeds.

Flour can be all-purpose flour or low-gluten flour, and the difference between the two is not too big. All-purpose flour is the ordinary flour we generally use to make pancakes, dumplings and the like.

Whole egg liquid, just break up the whole egg into egg liquid.

Sugar, salt, baking powder, baking soda, etc., there is nothing to say, just put it according to the amount of mixing.

Especially when it comes to salad oil, this oil should use salad oil that has no taste, like peanut oil, sesame oil, rapeseed oil, etc., don't use it.

And then there's the practice:

1.Weigh 20 grams of whole egg mixture and put it in a large container, add 110 grams of salad oil, about 85 grams of caster sugar, and beat evenly.

2.Mix the flour and baking powder, baking soda and salt evenly, and sift through a sieve twice for later use.

3.Pour the mixed powder in step 2 into step 1, mix well, mix with dough, wrap in plastic wrap, and put in the refrigerator to relax for about 20 minutes. (Slack this step is also crucial, don't save).

4.Take out the dough, divide it into evenly sized pieces, about 18 grams each, knead it round and then press it into a flat peach crisp green base. (After pressing, there will be natural cracks around the green billet, which is also one of the signs of peach crisp, no cracks indicate that the humidity of the dough is too large, and you can put a little more flour next time you do it.)

If the green body is easy to fall apart when pressed, it means that the humidity is too low and the dough is too dry, so you can adjust the amount of egg liquid appropriately).

5.When everything is done, sprinkle a little black sesame seeds in the center of each peach crisp green billet and gently press it with your hand to let the black sesame seeds stick to the green billet.

6.Preheat the oven to 175 degrees, put the finished peach crisp green blank into it, bake in the middle of the oven for about 15 minutes until the surface is golden brown.

Note that the baked peach crisp will be more crispy and fragrant when eaten after being cold, and remember to seal and store it if you haven't finished it at that time.

Ingredients: 300g of cake flour, 80g of walnut kernels, 70g of sugar, 50g of lard, 1 egg, 2g of baking soda

Salt 2g peanut oil 100g black sesame seeds to taste.

Steps: 1. Put the walnuts in the middle of the oven, bake them at 150°C for 10 minutes, then take them out and let them cool, and roll them out with a rolling pin for later use;

2. Prepare a clean basin, add lard, sugar, salt, peanut oil, beat in eggs, and stir clockwise;

3. Add flour, baking soda and rolled out cooked walnuts, mix well with a spatula, and mix into loose grains;

4. Gently knead the dough with your hands and let it rise for 5 minutes;

5. Cut the dough into strips with a knife, gently knead it into round strips with your hands, and cut it into about 30g in size with a knife;

6. Press the cut agent into a round cake by hand and put it in a baking dish;

7. Brush the round cake with egg wash and sprinkle with an appropriate amount of black sesame seeds;

8. Preheat the oven to 180 degrees in advance, put the baking tray into the middle layer of the oven, turn on the upper and lower heat, and bake for 15 minutes. After cooling, it tastes crispy and fragrant.

How to make peach crisp.

1. Raw materials, 260 grams of low-gluten flour, 120 grams of powdered sugar, 60 grams of butter, 50 grams of corn oil, 1 2 teaspoons of lead-free baking powder, 1 2 teaspoons of baking soda, 1 2 teaspoons of salt, 60 grams of whole egg liquid, and an appropriate amount of chopped walnuts. 2. Preheat the oven for about 8 minutes, then take half of the flour (130 grams) and spread it out into the oven in a baking tray, bake at 180 degrees for about 15 minutes, until the flour is slightly yellowed and has the cooked flavor of flour, take it out and let it cool. 3. Mix the baked flour with the remaining 130 grams of flour, powdered sugar, baking soda, baking powder and salt.

4. Sift into a mixing tank and pour in vegetable oil and softened butter at room temperature. 5. Turn on the min gear of the mixer, which belongs to the ultra-low speed gear, and stop the machine after stirring for about 30 seconds, at this time the powder and oil have been completely mixed and are loose. 6. Pour in the egg mixture.

Continue to turn on the min setting, stir for about 20 seconds and stop the machine, at which point the dough is already very soft. 7. Take out the dough, wrap it in plastic wrap and let it rise for 30 minutes. 8. After the dough is awakened, divide it into several parts, knead it round with your hands, and press it flat.

9. Put it in a baking tray, brush the surface with egg wash, and then put in the chopped walnuts, and you can bake.

How to make peach crisp: pour sugar, lard and cold water into the bowl and stir until the sugar melts, add baking soda and ordinary flour and mix evenly, divide into dough, knead round and put it in a baking tray and press it flat, sprinkle with black sesame seeds, preheat the upper and lower tubes of the oven at 180 degrees for 10 minutes, and bake in the middle of the oven for 25 minutes.

First of all, you need to prepare 110 grams of corn oil, 1 egg, 300 grams of plain flour, half a spoon of baking powder, 3 grams of baking soda, 80 grams of granulated sugar, an appropriate amount of cooked black sesame seeds, and 30 grams of dried fruits. Mix the oil, sugar and eggs and stir well, then add flour, baking powder and baking soda and knead well. Put black sesame seeds or dried fruits into the dough and knead evenly, take about 30 grams of dough and knead it round, flatten it, put it in a baking dish, finish all the dough in turn, and finally adjust the oven to 180°, bake the dough for 15 or 20 minutes, let it cool, and enjoy.

1.Pour the oil and sugar together and stir well, add the egg mixture, and stir until sticky3Sift in cake flour, baking powder, baking soda 4

Mix well and pat into a ball 5Divide the dough into 9 portions and press flat 6Brush the egg wash on the surface and sprinkle with black sesame seeds9

Bake in the oven, medium, 180 degrees, top and bottom, 15 minutes.

The method is to put the butter and sugar together and stir well, add a small amount of baking soda and water to continue stirring, then add 200 grams of flour, knead the dough after stirring evenly, cut and knead round, put it into the baking tray and flatten it one by one with the palm of your hand, and the temperature of 200 degrees can be 18 for 20 minutes.

Pour cooking oil, sugar, egg mixture into a bowl and stir well, low-gluten flour, add baking soda, baking powder and stir well, add cooking oil, stir again, cover with plastic wrap for 30 minutes. Knead the dough into a cake shape, brush with egg wash, sprinkle with sesame seeds, bake at 175 degrees for 10 minutes.

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.

Stir well with cooking oil, white sugar, egg white, add baking soda bubbles to the flour and stuff it into the cooking oil, cover with plastic wrap after stirring, make the dough into a small cake shape, and brush with egg wash.

Prepare flour, sugar, baking powder, baking soda, salad oil, stir well, take about 30 grams of dough, put some sesame seeds, put in the oven, about 15 minutes, and serve.

Ingredients: 200 grams of low-gluten flour, 90 grams of corn oil, 60 grams of sugar, 60 grams of eggs, 2 servings.

Excipients: 2 grams of baking powder, 1 gram of baking soda, a little black sesame seeds, a little whole egg liquid.

Step 1

Pour the oil together with the sugar.

Step 1

Using a manual whisk, stir well until the sugar is melted.

Step 1

Add the egg mixture. Step 1

Stir quickly until viscous and textured.

Step 1

Sift in cake flour, baking powder and baking soda.

Step 1

Mix well with a spatula, pat into a dough and let stand for 5 minutes.

Step 1

Divide the dough into 9 portions, reunite, flatten according to the front of the family, and put it into a baking sheet.

Step 1

Brush the whole egg wash on the surface of the peach crisp and sprinkle with some black sesame seeds.

Step 1

Bake in the oven, medium level, 180 degrees, top and bottom, and bake for 15 minutes.

Picture of the finished peach crisp.

<> cooking tips for peach crisp.

Tips:

Black sesame seeds need to be fried in a pan in advance until they are five or six ripe, so that their fragrance can be fully released.

Raw material. Peach crisp.

3. 300g of ghee (no ghee can be replaced with lard, but the ghee is more fragrant) 4. 60g of eggs (about 1-2, depending on the size).

5. 6g baking powder

6. Stinky powder 2g (this is just a little bit, don't be too blind) 7, baking soda powder 5g, 8Salad oil 280 g, 9, salt 5 g manufacturing method. 20 sheets.

All kinds of peach crisps**.

1. Put powdered sugar, salad oil eggs, baking soda powder, and stinky powder into a basin and mix well;

2. Put the ghee in and continue to mix well;

3. Then put the low-gluten flour and baking powder into a basin and knead it into a dough, relax for 10 minutes, divide it into a small dough of about 35g, and continue to relax for 20 minutes;

4. Knead the small dough round and flatten it, then drain it into the baking tray, sprinkle it with black sesame seeds (or walnut kernels) to decorate, then brush with egg liquid, and then put it in the Shenpei oven, the middle layer, the upper and lower heat is 170 degrees for 20 minutes, and then turn the cherry blossoms on the heat, put the baking tray into the upper layer, and then cool it after 3 minutes of coloring.

Ingredients: 250 grams of pre-mixed peach crisp powder, 33 grams of egg liquid, 32 grams of flower oil, appropriate amount of egg liquid, appropriate amount of black sesame seeds.

Method: Pour the peach crisp premix, eggs, and peanut oil directly into the hopper, and start the hopper at low speed to make the hopper loose.

Roll the dough straight up and smooth it.

Remove a portion of the dough and divide it into 9 small pieces, about 20 g each. (The remaining film is sealed and refrigerated).

Apply a small amount of egg wash to the surface and sprinkle with a little black sesame seeds.

Then place the baking sheet in the preheated oven and bake at 200 degrees for about 15 minutes.

Take it out directly after baking, let it cool and serve.

Tips: Don't make the dough too dry when making peach crisp, don't reduce the oil a lot in order to pursue health, it will cause the finished product to be dry and hard and not crispy, and don't knead the dough too porcelain, if you don't have a cooking machine, just grasp it with your hands.

When baking, the time should be increased or decreased appropriately according to the size of the peach crisp and the temper of the oven.

1.Put two egg yolks, sugar, salt, and peanut oil together in a basin and beat evenly (you can also use other oils, I personally think peanut oil is more fragrant).

2.Sift the flour, cornstarch, baking powder and baking soda in the egg yolk paste and continue to stir.

3.Stir until there is no dry powder, then weigh out about 20 grams and knead into a small ball, according to this recipe, you can make about 22 peach cakes.

4.Place the small dough in a baking dish, press it in the middle with your thumb, and make it into this shape, and it is normal to have slight cracking.

5.Preheat the oven at 180 degrees for 8 minutes (adjust the preheating time freely according to each person's oven temperament) Sprinkle black sesame seeds on the surface of the peach crisp, and if you want to color, you can brush the surface with a layer of egg yolk liquid.

6.Bake in the oven at 180 degrees for about 18 minutes, until slightly golden brown.