Peach crisp is very hard. What happened?

When making, the oil temperature is too high. Because the boiling point of margarine is higher than that of ghee, the initial temperature of oil penetrating into flour is too high, and it will soon dissolve into flour, so it will not be crispy. If you want to make peaches brittle, you must first give the flour a chance to set, so that it will be brittle.

1. Peach crisp is a traditional snack in Leping, suitable for both north and south. It is famous all over the country for its dry, crisp, crisp and sweet characteristics. The main ingredients are flour, eggs and cream.

2. According to legend, in the Tang and Yuan Dynasties, farmers from Leping, Guixi and yingtan around Jingdezhen went to work as potters. Because he was busy at that time, a farmer in Leping mixed the flour he brought and baked it directly on the kiln surface. Because of perennial cough, 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".

3. Peach crisp, as a kind of flavor food and convenience food, was once loved by consumers. However, traditional peach crisp is a high-sugar and high-fat food, which will induce obesity and cardiovascular diseases for a long time and pose a threat to human health.