Method for making peach crisp

Peach crisp is a special snack of Han nationality suitable for both north and south. It is famous throughout the country for its dry, crisp, crisp and sweet characteristics. Its main ingredients are flour, eggs and cream.

According to legend, during the Tang and Yuan Dynasties when Jingdezhen ceramics were popular, farmers from Leping, Guixi and yingtan around Jingdezhen went to work as potters. Because of the busy work at that time, a farmer mixed the flour he brought and baked it directly on the kiln surface. Because I cough all the year round, I often have the habit of eating peach kernel to relieve cough on weekdays, so I will add peach kernel crumbs when baking. Other porcelain workers saw that the dry food made by this method was convenient for the daily preservation and long-distance transportation of porcelain, and they followed suit and named it "Taosu". Because the taste of peach kernel is slightly bitter, the habit of adding peach kernel was removed, so eggs, sugar, salt and other essences were added, which quickly spread among potters. Later, people in Poyang Lake, Jiangxi Province often treat tourists with cakes at festivals. There is another saying about the name of Taosu in the countryside, because it was baked by a Potter at that time, so the name "Taosu" became "Taosu" because of the homonym passed down by later people.

food culture

Origin of Palace Peach Crisp: According to legend, during Jiajing period of Ming Dynasty, there were two records in Jiangxi, Xia Yan and Yan Song, loyal and treacherous officials, who were promoted by Xia Yan but framed by Yan Song. Some descendants of Xia Yan fled to Guazhou Village in Shangqing, and some people passed on the technology of making peach cakes in the court. Near the Arctic Pavilion, they opened a dock to do fruit business and monopolized "Palace Peach Crisps". In the early days of the founding of the People's Republic of China, I visited relatives and friends on holidays and sent a package of peach crisps, one catty each. Round and flat peach cakes are wrapped into rectangles. A chopstick is long and half wide, and its four corners are prismatic. Narrow on the top and wide on the bottom, and the packaging is very particular. There are three layers inside and outside, the inner layer is dried lotus leaves, the second layer is thick toilet paper, and then yellow paper or white paper is tied and stamped with a stamp, like

Production and production

raw material

1, low-gluten flour 600g peach crisp.

2, sugar 220g (if you like something sweeter, you can add sugar to 300g).

3, ghee 300g (no ghee can be replaced by lard, but ghee is more fragrant).

4. Egg 60g (about 1-2, depending on the size).

5, baking powder 6g

6, 2g smelly powder (this is just a little bit, never more).

7. Soda powder 5g.

8. 280 grams of salad oil, 9 grams of salt.

working methods

1, put sugar powder, salad oil eggs, baking soda powder and stinky powder into a basin and mix well;

2. Add ghee and continue to stir evenly;

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

4. Round the dough, flatten it, then put it in a baking tray, sprinkle with black sesame seeds (or walnut kernels) for decoration, brush with egg liquid, then put it in a middle-level oven, fire at 170 degrees for 20 minutes, then turn to high heat, put the baking tray on the upper layer, and cool it after 3 minutes.

Other practices

raw material

260 g of low-gluten flour, 60 g of sugar powder 120 g, butter, 50 g of corn oil, 0/2 tsp of lead-free baking powder12 tsp of baking soda powder12 tsp of salt12 tsp, 60 g of whole egg liquid, and appropriate amount of chopped walnuts.

working methods

1. Preheat the oven for about 8 minutes, then put half of the flour (130g) in a baking tray and spread it out in the oven, and bake it at 180 degrees for about 15 minutes until the flour is slightly yellow and smells like cooked flour, and then take it out and cool it.

2. Mix the baked flour with the remaining 130g flour, sugar powder, baking powder, baking powder and salt.

3. Sieve into the mixing tank of the chef's machine.

4. Pour in vegetable oil and butter softened at room temperature.

5. Turn on the min gear of the chef's machine, which belongs to ultra-low gear, stir for about 30 seconds and stop. By this time, the powder and oil have been completely mixed and loose.

6. Pour in the egg mixture.

7. Continue to open the minimum gear and stir for about 20 seconds to stop the machine. At this time, the dough is already very soft.

8. Take out the dough, wrap it with plastic wrap and relax for 30 minutes.

9. After the dough is relaxed, divide it into several portions, knead it into a circle by hand and flatten it.

10. Put it in a baking tray, brush the surface with egg liquid, and then add chopped walnuts, and you can bake.

Baking: Time and temperature are for reference only, please adjust according to the temper of your oven.

Preheat the oven for about 10 minutes, 190 degrees for 25 minutes, bake it, then stew it in the oven for 10 minutes before taking it out.

When baking, increase or decrease the time according to the size of peach crisp.

efficacy

Eating more peach cakes can not only supplement human nutrition, but also be the best choice to satisfy hunger. You can prepare more at home.