Peach cake is made of low-gluten flour and shortening, because when kneading the dough, it does not need to be tough and elastic. When it is finally rolled into a small ball, use the palm of your hand to lightly knead it. Squeeze lightly, this is why the peach cake will crack after baking.

Ingredients for peach biscuits.

100g low-gluten flour, 40g corn germ oil, 10g lard, 15g egg liquid, 35g fine sugar, 0.5g baking powder, 0.5g baking soda, a little black sesame, egg liquid (Brush the surface) a little.

How to make peach biscuits.

Pour corn oil into a larger bowl, add lard, and mix evenly with a manual egg beater.

Then add powdered sugar and egg liquid and stir evenly.

Sift the low-gluten flour, baking powder and soda powder into a large bowl, and stir with a spatula until no dry powder is visible.

Divide the mixed peach cake dough into several equal parts, roll them into small balls, flatten them with your hands and put them into the baking pan. Leave a gap between the biscuits.

Brush the surface of the peach cake with egg wash and sprinkle with a little black sesame seeds.

Note that the oven must be preheated, set the upper and lower heat to 175 degrees, and bake for 15 minutes. After the peach cake is colored, you can take it out and let it cool before eating.