Let's talk about homemade peach cakes.

Speaking of peach crisp, it was our favorite food when we were young! And it is suitable for all ages. My grandmother likes this kind of food very much, so there is always a big jar at home. Whenever the children come home, she will take out some for everyone to taste.

Although peach cakes can often appear in many pastry shops now, they are just a little boring to eat. Today, we will make peach cakes in the most traditional way. It tastes crisp, and it will make you greedy when you smell it. You will love it in an instant. It's really much better than many peach cakes sold outside.

Don't buy any more peach cakes. I will teach you authentic recipes. Crispy and crisp, healthier and more delicious than buying them! I didn't expect the home version of peach crisp to be very simple. Let's feel it together today! Authentic peach crisp, crisp, or the taste of childhood, the more you eat, the more fragrant! It's great as a family snack and daily meal. Come and try it.

Walnut cake

Ingredients: lard 60g medium gluten powder 85g low gluten powder 15g egg yolk 1 45g salt of soft sugar 1g baking soda 1g baking powder 1.5g black sesame.

Production method:

1. Prepare lard, which should be softened at room temperature in advance and not melted. Add sugar and salt;

2. Stir first, and then send it away with electric egg beater. Lard becomes fluffy and almost white in color;

3. Add the egg yolk liquid several times and continue to stir evenly. After each addition, mix thoroughly before adding the next time;

4. In the low-gluten flour, add baking powder and baking soda, first mix and stir slightly, and then sieve in;

5. Stir with a scraper until the dry powder is invisible, then cut the dough with a scraper and stir it, and finally rub it evenly by hand;

6. Knead directly into strips, cut into 8 small doses in equal parts, and then round the small doses;

7. Put it on a baking tray, poke a hole in each small dose with your fingers, don't poke the bottom, and put a proper amount of black sesame seeds inside;

8. Preheat the oven in advance and bake at 180 degrees for about 16 minutes. The peach cakes will spread out by themselves, and then they will be colored slowly, and then they can be baked. The shape of the peach crisp made in this way is also beautiful, and the cracked texture is uniform and consistent, which is as beautiful as the bought one. It tastes particularly crisp and delicious.