Peach crisp is a traditional China cake. What's wrong with eating some peach crisp with fertilizer flavor? Anyone who has made peach cakes should know this problem, because adding "smelly powder" (ammonium bicarbonate) is a chemical food additive used to make fluffy and crisp cakes and pastries. This additive will produce carbon dioxide gas during heating, which can make dough swell and crack, such as peach crisp, Cantonese barbecued buns, fried dough sticks and so on. Of course, if you add too much, there will be a chemical fertilizer smell, which is actually an amine smell, so all additives in cake making should not be excessive.

In fact, peach crisp can be crisp without adding smelly powder, and it is easy to make at home. Let's share it with you.

Ingredients: 500g of low-gluten flour, 3 eggs, 220g of sugar, 270g of corn oil, 3g of aluminum-free baking powder, 6g of baking soda and 50g of chopped walnuts.

Practice: make a nest in the middle of the flour, add all the raw materials into the middle, stir them evenly into balls, prepare a baking tray, preheat the oven to 180 degrees, add ingredients evenly, knead the dough into the baking tray, flatten the dough evenly by hand, put it in order and put it in the oven for 20 minutes.

In fact, ammonium bicarbonate, that is, chemical fertilizer, is added for fluffy food. The pungent smell is ammonia, as well as fried dough sticks and oil cakes. Previously, the chemical name of alum was called potassium aluminum sulfate dodecahydrate. Because it contains aluminum, it is easy to accumulate in the body and affect intellectual development, so it is not allowed to be used now. Now it can only be used as edible ammonium bicarbonate.

Ammonium bicarbonate (NH4)2CO3 releases ammonia and carbon dioxide when heated, and the porous structure in food is caused by the gas released by ammonium bicarbonate. The pungent smell is ammonia.

Peach crisp is characterized by surface cracking. How? That is to say, in the production process, the additive smelly powder is added, but the proportion is very small. Coupled with baking soda and baking powder mixed together, there is a strange smell. The snacks I made, because there was no stinky powder, only added baking soda, and the peach cakes I made also had cracks.

Method for make peach crisp

Step 1: 600g of low-gluten flour, 220g of sugar powder, 300g of ghee, 60g of eggs, 6g of baking powder, 2g of stinky powder and 5g of baking powder.

Step 2: Put the powdered sugar, eggs, baking soda and stinky powder into a basin and stir well.

Step 3, add ghee and continue to stir evenly.

Step 4, put the low-gluten flour and baking powder into a basin, knead into dough, relax for 10 minute, divide into small dough of about 35g, and continue to relax for 20 minutes.

Step 4: Round the dough, flatten it, then put it in a baking tray, sprinkle with black sesame seeds, brush with egg liquid, then put it in an oven, heat it up and down at 170 degrees for 20 minutes, then turn off the heat, put it in the upper layer, and take it out for three minutes to cool.

When I was a child, I gave egg cakes as gifts to my relatives during the Spring Festival. The smell of fertilizer is choking, and I can't eat it at all.

Some people can't make peach cakes, so they put food (eat ammonium bicarbonate). The real peach cake king doesn't need (eating ammonium bicarbonate)

Thanks to the government departments, from the Qing Dynasty to the Republic of China, from Europe and America to Africa, this taste is unique to us.