Traditional old-fashioned peach crisp

Materials required:

80g of lard, 80g of soft sugar, low-gluten flour 145g, 3g of baking powder, 20g of baking powder 1g and egg liquid.

Production process:

1. First, pour baking powder and baking soda into the flour and mix well.

2. Add sugar to the softened lard until the lard is fluffy, add the egg liquid twice, add the remaining egg liquid after absorption and fusion, sieve all the low-gluten flour, and cut and mix into dough. Don't rub it.

3. Gently knead into long strips, divide into 9- 12 portions, gently knead into a circle, rub a hole with your fingers, sprinkle with black sesame seeds, and bake in the oven at 180℃ for about 20 minutes.

Tips:

1. You can beat the dough manually without an egg beater, so you must use the cutting and mixing method to avoid the dough being vigorous and crisp.

2. The oven temperature is adjusted according to the temper of your own oven.