Peach crisp is a classic dessert. Do you know how it is done?

When I was young, I didn't eat as many snacks as my children do now. At that time, I liked to eat peach cakes, and I could be happy for a long time when I got one. Let's share the practice of peach crisp this time. Interested friends can make some and try them. Remember the wonderful taste of childhood, just give it to the children. At least they can make it clean and comfortable.

Production method of peach crisp: 200 grams of low-gluten flour, 2 to 3 egg yolks, 90 grams of powdered sugar, 2 grams of baking soda, 2 grams of baking powder, 0/00 grams of lard/kloc, walnuts and sesame seeds.

Production steps:

1.？ Preheat the oven to 200 degrees, put in the walnut kernel and bake it for 5 minutes, then take it out and break it into granules for later use, so that it will be fragrant and crisp after removing some water, without being too broken, and keep some granules with richer taste;

2.？ Put lard in a container, add water and heat it to soften it slightly, then add powdered sugar and egg yolk, and stir it evenly for later use (if you want crispy dregs, you can send lard away), leaving a little egg yolk liquid, which is useful before baking;

3.？ Then sift in the low-gluten flour, baking soda and baking powder and stir well. Then sift the mixed flour and add it into the lard mixture, and stir it evenly. Don't stir it desperately.

4.？ Brush the baking tray with oil to avoid sticking, then knead the mixture into a ball and divide it into about 16 parts. Knead it, press it into cakes, and put it in a baking tray. You can gently press the middle of the cake with your thumb to create a slight depression, so that the middle of the cake will not bulge and look ugly;

5.？ Preheat the oven to 180 degrees. Finally, brush a little egg yolk liquid on the surface of the peach crisp, sprinkle a little sesame seeds, and then put it in and bake it for about 16 to 20 minutes. Crispy peach crisp is ready. You have to do it once in your own oven to confirm the specific time. The temperature control of some ovens is not very accurate. )

Doubts about peach crisp: 1. Do we have to use low-gluten flour?

Answer: Not necessarily, but it is best to use low-gluten flour, so that the baked peach crisp will be crisp but not hard. If there is only ordinary flour, you can add 15 to 20% starch, which can reduce the overall gluten of flour.

2. Do I have to use egg yolk?

Answer: You don't have to use egg yolk, you can also use 1 whole egg. I like to use egg yolk because it smells better. The purpose of adding eggs is to make peaches crisp and fragrant without becoming too dry and thirsty.

3. Do I have to use lard? Can you use other oils instead?

A: Other vegetable oils are ok, but if you want to get the most fragrant peach crisp, animal oil is more suitable. But good natural butter is a bit expensive. Although margarine is cheap, it is not very healthy. On the whole, lard is better.

4. Is the peach dough as crisp as steamed bread?

A: This problem is easily overlooked, but the dough of peach crisp needs to be kneaded evenly, and it doesn't need to be kneaded as hard as steamed bread. If you knead it too much, you may not be able to bake a beautiful crack in the end.