Grandma wants to eat the peach crisp before, how to make a sweet and crispy peach crisp?

Start by preparing the ingredients, cornstarch, baking soda, table salt, and aluminum-free baking powder. Mix the flour, starch, baking soda, aluminum-free baking powder and salt evenly into a small dough. Then beat the eggs and put them in. Bake in the oven for 20 minutes and you're good to go.

Peach shortbread Ingredients: 260 grams of flour, 110 grams of butter, 110 grams of sugar, 1 egg, 2 grams of baking soda, 2 grams of baking powder.

Method: 1. The required materials should be weighed well, and the butter should be melted. Prepare corn oil without butter.

2. Add baking powder and baking soda to the flour and stir well.

3. Add white sugar to the butter and stir well.

4. Knock in another egg and stir well.

5. Pour in the stirred butter egg mixture.

6. Mix the dough several times with a spatula until it is evenly mixed.

7. Divide the dough into evenly sized pieces, knead them round, poke a hole in the middle, and sprinkle with a little black sesame seeds.

8. Put oiled paper in the baking dish, make one and put one, and leave a large gap in the middle, otherwise it will stick together when baking.

9. Preheat the oven in advance, put the finished peach crisp in, adjust it to 170 degrees, heat the upper and lower layers at the same time, and bake for about 20 minutes.

Prepare 30 grams of butter, 70 grams of lard, 60 grams of sugar, 1 gram of salt, 25 grams of egg mixture, 145 grams of low-gluten flour, 2 grams of baking powder, 1 gram of baking soda, 1 gram of bromine powder, 15 grams of chopped almonds, 10 grams of black sesame seeds.

Preparation of peach crisp.

1. Prepare the required materials according to the recipe, and accurately weigh the grams.

2Put the butter and lard in a basin first.

3. Simply press and mix a few times with a scraper to soften and fuse.

4. Add white sugar and egg liquid at one time.

5. Start to beat with an electric whisk until fluffy and whitish, and the respective ingredients are completely absorbed and mixed evenly.

6. Mix the low-gluten powder, baking powder, baking soda and bromine powder evenly, sieve and add it.

7. Use a spatula to cut the powder and mix it until there is no dry powder.

8Add the chopped almonds and mix well. You can add any nuts you like.

9After the dough is refrigerated and left for 20 minutes, it is taken out of the refrigerator, divided into 35 grams of each, and made 10 peach cakes according to the amount of this recipe.

10. Arrange the small dough by hand, do not knead, tidy it up at will, and then press out a nest with the middle of the index finger. Dip the black sesame seeds in it and place it directly on a non-stick baking sheet.

11Preheat the oven to 160 degrees and bake at 150 degrees for 20 minutes.

12. Bake until golden brown, don't over-bake it. Once baked, let cool before removing from the baking sheet.

Break the walnuts into small pieces and bake in the oven at about 150 degrees for 10 minutes. Now the walnuts are fresh, and they are even more crispy when baked to make cookies or cakes.

First of all, use oil, sugar, eggs and noodles, then make peach crisp embryos, and finally heat the oven to 170 degrees, take it out and let it cool before eating.

Peach Cake is a training program for beginner pastry chefs in Chinese pastry, and I also have the privilege of teaching junior pastry chefs at a school, so let me talk about the correct way to make peach crisp.

1. First of all, mix the flour with baking and baking soda powder, try to mix evenly, put the lard on the table, now the weather is cold, the lard is solidified, first use your fingers in one direction to whip the lard, the purpose is to dissolve the lard.

2. When the lard becomes more dissolved, add white sugar, what I want to say is that you can use white sugar, you can use powdered sugar, but you can't use white sugar, white sugar is not easy to dissolve, and when you are in the back of a few steps, you will feel like you are rubbing things on a piece of sand, this step is the most critical step in the whole peach crisp, you must manually whip for 5 minutes, the purpose is to let the external emptiness and sleepiness completely into the lard through whipping, in the process of whipping, the temperature of the hand will let the sugar slowly dissolve, more integrated into the lard.

3. Add the whole egg liquid prepared in advance into 2 times, and whip until the egg liquid and lard are completely fused after each addition. Scrape a part of the flour onto the lard with a scraper, gently press it with your hands, scrape the flour up, press it with your hands, keep repeating this action, and repeatedly stack it, which is what we call the overlapping method, the advantage is that it will not make the flour we just loosen stronger, and the air will retain quite a lot, if you knead it a few times like kneading dough, it will definitely not crack by itself

4. Pick up a ball of cut dough and gently roll it into a ball. It must be a light sock. Put it in a baking dish, be sure to reserve a relatively large space, so that the peach cakes will not touch each other, and it will not be beautiful.

Preheat oven. Bake at 200 degrees for about 20 minutes, yes or so, everyone's oven temperature is different, I hope you can take a look at it at 15 minutes.

In this way, a pot of crispy and delicious peach crisp is completed. There is also a peach crisp that must be completely cooled in the ruler stall, otherwise it will break.

The recipe for white nectarine crisp is detailed Cuisine and efficacy: delicious pastry.

Ingredients for white nectarine crisp: Ingredients: Kilogram of Fuqiang powder, kilogram of sugar, kilogram of egg, kilogram of white oil, kilogram of osmanthus, kilogram of peach kernel, ammonium bicarbonate, appropriate amount of water.

Teach you how to make white nectarine crisp and how to make white nectarine crisp to be delicious 1Ingredients and dough mixing: Put sugar, eggs, ammonium bicarbonate and water into the dough mixer and stir.

Then add white oil, osmanthus and peach kernels to continue to stir evenly, and finally add Fuqiang powder and make, but the mixing time should not be too long to prevent the dough from being strong. 2.Cutter:

Divide the dough into pieces, cut them into rectangular strips, knead them into long strips, cut them into a certain amount of dough, and then spread the dry noodles. 3.Knock mold:

Put the dough agent into the mold, press it by hand to flatten it tightly, and then knock it out, and the green body requires clear mold lines and regular molding. 4.Code Disc:

The knocked out green billet is stacked into the baking tray at a certain distance to prevent the finished products from sticking to each other during baking. 5.Roasted:

The baking tray containing the green billet is put into the oven with a baking temperature of 130 140 and a baking temperature of 280 290 and baked for about 10 minutes. 6.Cooling and finished products:

After the product is baked, the baking tray should be staggered and overlapped, and the finished product can be packed into storage when the product is not hot. Quality standard Specification shape: oblate and round, block shape, consistent size and thickness, spread and split (spread, refers to the area size of the finished product; Crack, which refers to the natural cracks that should be on the surface of the finished product) is uniform, and the spread is 130 135% of the diameter of the original billet.

Surface color: dark wheat yellow, consistent color, not burnt. Taste and texture:

Crispy and palatable, no peculiar smell, with peach kernel fragrance. Internal tissue: with uniform small honeycomb, no green heart, no underfire, no impurities.

The recipe for scallion nectarine crisp is detailed Cuisine and efficacy: delicious pastry.

Ingredients for making scallion nectarine crisp: Ingredients: 5 kg of cooked flour Kg of white sugar (or powdered white sugar) kg of raw oil (or lard) kg 250 grams of eggs 80 grams of baking soda 125 grams of green onion (cut into crumbs) 65 grams of refined salt (about 250 grams of water need to be added in winter).

Teach you how to make scallion nectarine crisp and how to make scallion nectarine crisp to be delicious Put the cooked flour on the table, make it into a basin shape, put sugar, oil, eggs, baking soda, salt and green onion crumbs in it, mix well and rub thoroughly. Put the polished half-finished products into the wooden round model (the production workers are generally called). Press hard to make it bond in the mold, scrape off the excess crumbs with a thin slice spatula, and then knock out the green onion nectarine crisp in the mold, and bake it in the oven.

The temperature of the windmill furnace is about 200 yuan.

Isn't peach crisp just flour and lard and baked in the oven? And then you can add some sugar or whatever to make it into all kinds of flavors. I used to see people make peach cakes like that.

The palace peach cake is a special variety of peach cake. It has the crispy and sweet taste of peach crisp. But the outstanding point is sweet and salty, with a fresh fragrance of lard or sesame oil, which is particularly rich and delicious.

Raw material formula: 25 kg of flour, kg of sugar, kg of lard, 150 grams of baking soda, 125 grams of stinky powder, 3 kg of fresh eggs, 20 grams of salt.

Method 1Mixing: Stir sugar, eggs, stink, baking soda and salt together for about 5 minutes (8 to 10 minutes for manual rubbing), and stir to loosen the bubble. Add the lard again and stir for about 5 minutes. Then add the flour and mix thoroughly.

2.Molding: Formed with iron through-cylinders. The piercing mouth can be made into a round, square or rectangular shape, so that the product has a variety of shapes. Piercing the barrel into a blank the size of a thumb.

3.Baking: Baking with products on an iron plate, the oven temperature is 130 160, the time is 8 10 minutes, and the peach crisp is grain yellow, and the surface is ripe when it shows natural cracks. Pack after cooling.

4.With a slight change in the ingredients of this product, it can become a variety of colors. If the oil in the ingredients is lard, it is salt and pepper lard peach crisp; The oil is sesame oil, that is, pepper, salt and sesame nectarine crisp; Add green onion juice or chopped green onion to the ingredients, that is, green onion peach crisp; Add osmanthus or sesame seeds to make osmanthus peach crisp or sesame peach crisp.

You can also change the salt and pepper to salty.

Quality standard specifications: round, square or rectangular, diameter or side length of about 3 cm. The size and thickness are uniform, and there are chicken claw-shaped cracks on the surface. 60 72 pieces per kilogram.

Color: Valley yellow.

Tissue: crispy and oil-soaked, free of impurities.

Taste: crunchy and sweet, slightly salty, highlighting the fragrance of lard or sesame oil, delicious and delicious.

In fact, peach crisp should be very common in our daily life, this is particularly crispy, and suitable for all ages, special slag, many people like to eat, because the peach crisp itself is not particularly sweet and greasy, in fact, we can also make it ourselves at home.

First of all, we must not add water when mixing noodles, we don't need any water, we only need to use some lard and egg yolk when mixing noodles, and then stir well.

The second is that we don't twist the dough after mixing it evenly, if it is kneaded, it will be gluten, so it will not be crispy.

First of all, let's beat the egg yolk first, put it in the bowl and add a little sugar, then put the flour in it, mix it evenly with a small spatula, and then add some lard Then we knead the stirred dough into a small agent, and finally press it by hand, and then we will brush a layer of egg yolk with water on the top of the pressed cake, and sprinkle some black sesame seeds.

Let's not cut it too big, the size is even, put a piece of oil paper in the baking tray, and press the cake in the middle with our thumb, and then preheat the oven first, and finally put the finished peach crisp directly into it, and bake it for about 20 minutes at 180 degrees.

The peach crisp we make at home, there are no additives and it is very nutritious, and we make it clean and rest assured, this kind of pastry is indeed very simple, you can make some for children when you have nothing to do at home, and then use some sealed jars to preserve, so that you can eat for two or three days.

When we are making peach crisp, we only need to pay attention to a few points, the first is to choose lard and egg yolk and noodles, do not add water, the second is not to knead the dough, and the third is to try to be as uniform as possible, so as to ensure that each piece of peach crisp can be baked.

When mixing noodles, pay attention to the ratio of flour and vegetable oil is 2:1, because if there is too little oil, it will not be crispy enough, and the taste will be a little greasy if there is too much oil, and the baked peach crisp will become very crispy after cooling.

You can add some nuts or dried fruits when making peach crisp, which will make the peach crisp taste very crispy and delicious.

First of all, it is necessary to prepare the relevant materials in advance, and then after adding corn oil to the container, you should also add an egg, then add an appropriate amount of sugar and stir well, then add some low-gluten flour, and then knead it into a ball, and then knead it into a small agent, and then put it in the oven, flatten it and sprinkle it with egg liquid and sesame seeds, and the oven can be 180 degrees for about 20 minutes.

Summary. Kiss How to make peach crisp more crispy The first step: take a few eggs and beat them into a small bowl, then add an appropriate amount of sugar to the small bowl, and use chopsticks to stir the eggs in one direction until the eggs are stirred evenly and the sugar in the bowl is completely melted.

Step 2: Pour an appropriate amount of salad oil into the egg mixture and stir well, then add a trace amount of baking soda and baking powder to the egg mixture, and continue to stir in one direction until it is viscous. Step 3:

Then prepare an appropriate amount of walnut kernels, crush the walnuts and add them to the cake flour, stir the cake flour and walnuts well, pour them into the egg mixture, and mix them all together. Step 4: Mix them into a uniform batter and divide them into small balls, press them into a half-centimeter cake shape, continue to add a small amount of black sesame seeds to the cake, and continue to press twice to make the black sesame seeds stick firmer.

Step 5: Brush a layer of egg wash on the top of the peach crisp embryo, then put the side of the peach crisp with the egg wash face down on the baking tray of the oven, and brush the top side of the peach cake with a layer of egg wash. Step 6:

After the oven is preheated, put the baking tray into the oven, adjust the heat to 190 degrees, and adjust the baking time to 15 minutes.

Kiss How to make peach crisp more crispy The first step: take a few eggs and beat them into a small bowl, then add an appropriate amount of sugar to the small bowl, and use chopsticks to stir the eggs in one direction until the eggs are stirred evenly and the sugar in the bowl is completely melted. Step 2:

Pour an appropriate amount of salad oil into the egg mixture in batches and stir well, then add a trace amount of baking soda and baking powder to the egg mixture, and continue to stir in one direction until it is thick. Step 3: Prepare an appropriate amount of walnut kernels, crush the walnuts and add them to the cake flour, stir the cake flour and walnuts evenly and pour them into the egg mixture, and mix them all together.

Step 4: Mix them into a uniform batter and divide them into small balls, press them into a half-centimeter cake shape, continue to add a small amount of black sesame seeds to the cake, and continue to press twice to make the black sesame seeds stick firmer. Step 5:

Brush a layer of egg wash on top of the peach crisp embryo, then place the side of the peach cake with the egg wash face down on the baking tray of the oven, and brush the top side of the peach cake with a layer of egg wash. Step 6: After the oven is preheated, put the baking tray into the oven, adjust the heat to 190 degrees, adjust the baking time to 15 minutes, and wait until the oven automatically trips to take out the peach crisp and enjoy.

With these three tips, the peach crisp you make can also be fragrant, crispy and delicious. First: Knead the dough for a while to make the peach crisp taste better, and knead the dough for at least 10 to 15 minutes.

Second: After the dough is awakened, you should knead the dough again, so that the peach crisp will be more fluffy and delicious. Third:

When making peach crisp, brush both sides with egg liquid, so that there are beautiful cracks on the surface of the peach crisp.