Peach crisp. This is my favorite pastry in my memory. Crispy and fragrant, leaving people wanting more.
Prepare100g lard, melt it into liquid, and beat it into milky foam with an egg beater, and the volume will become fluffy and bigger. Beat in two egg yolks, add 50 grams of sugar and stir well.
In addition, prepare a basin and mix 200 grams of flour, 50 grams of corn starch and 4 grams of baking soda evenly, especially baking soda powder.
Sift the flour and pour in lard, knead it into dough and divide it into small doses.
Flatten it by hand, brush a layer of egg liquid on it, sprinkle a few sesame seeds and put it in a preheated oven.
According to the actual situation of the oven, 160- 180 can be baked for about 25-35 minutes.
Peach crisp can be varied. When you add chopped green onion to the dough, it becomes a fragrant peach crisp. You can also add some chopped walnuts, which has a special flavor.
Shaqima, no matter adults or children, can't resist the temptation of Shaqima. It is sweet, soft and delicious.
Mix 200 grams of flour and 2 grams of baking soda, beat in two eggs, knead into smooth dough, cover with plastic wrap, and wake up for about 20 minutes.
Roll the dough into dough and cut it into long strips. Everyone needs to pay attention to putting more starch when cutting noodles to prevent noodles from sticking together.
Put more oil in the pan, heat it, pour in the dough, fry it into fluffy rolls, and take it out.
Take another pot, add sugar and honey, boil it into syrup, and turn off the heat. Pour in the fried noodles and add some favorite ingredients, such as sesame, dried fruit, dried fruit and so on.
Stir-fry quickly and evenly, and pour into a deep baking tray for pressing and forming. Let it cool and cut into pieces.
The grams of materials used in Chinese cakes are not as accurate as those used in western cakes. You can probably estimate them.