Chinese Food
Traditional Beijing pastry: the zero failure method of making delicious peach cake
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This week, I made a kind of snack that my mother likes very much - peach crisp twice. It's simple and easy to learn. Although it seems rough, the taste is absolutely excellent. My mother ate the peach crisp I made. She seldom went to Daoxiang village. Today, I'd like to share the peach crisp with you.
Cooking ingredients
Cooking Steps
Step1:The ingredients are ready. The amount of this square can be about 10 pieces of 4243g.
Step2:Mash the ripe walnuts for use. I'm used to covering the bag with pestle. It's convenient and sanitary. Walnuts can be original or salt and pepper. They taste different, but they are delicious. If it's raw walnut, it must be fried before us
Step3:Sift the flour, sugar, baking powder and soda into the container. Add the chopped walnuts and mix well. If there is no sieve here, it can be used. The making of peach crisp can be ignore
Step4:It doesn't have to be corn oil, but it can't be peanut oil with special fragrance. It will damage the taste. The cooking oil for baking. Except for moon cakes, peanut oil is generally rejected. Mix the oil and water first, then pour into the flour and knead into a ball.
Step5:Divide the dough into about 40 grams. Press it into 1 cm cakes by hand. Here you can adjust the size of the walnut cake. But it must not be too thick. 1 cm is about the same. Because it is too thick and not easy to ripen. Then use an egg yolk. The one without egg white. Brush it on the surface of the peach cake. Then inlay a piece of walnut. I don't need to brush the yolk. I want to make the walnut kernel and the cake fit better. Actually, there is no difference in the taste.
Step6:Preheat the oven at 170 ℃ for 5 minutes. Then bake in the middle layer for 2530 minutes. Color the surface. The first time out of the pot is like the picture below. The smell of walnut is thick. But not at this time. This is also the common sense of baking, including biscuits, bread, cakes, etc. you can't eat them right away, especially biscuits. Be sure to wait for the oil return, that is, after the air is cool, cover them with cloth or plastic wrap, and the taste is the best the next day.
Cooking tips:The second day after the oil return, the peach crisp can be put into a biscuit box or a sealed bag for preservation. No problem for a week or two. This recipe is very simple to make. It tastes very good. After the return of oil, crispy and dregs will fall off to make delicious dishes.
