How is peach crisp made?

Many people ask me about the oil used to make peach cakes every day, so I will explain it uniformly. This recipe is the best I have ever eaten. After many revisions, I personally suggest that if Hui people can't eat lard, I suggest trying this original formula. Make sure you want to eat again. This is the authentic old flavor. If you don't like the taste of lard, you can make it with the same amount of butter or shortening, and even shortening is sold outside. If you cook it yourself, it is recommended to use lard and butter to be healthier. Because it is difficult to buy shortening without unsaturated fatty acids now. In addition, I saw someone leave a message saying that lard has a strange smell. . . Let's just say that everyone feels different about the taste. It's hard to say the same thing. Some people like it and some people don't. Most people prefer the taste of lard. The most important point is that if the pork suet you bought is stale, frozen and polluted, it will have a foul smell. Ha ha! Or when cooking lard, the fire is too big, and it will smell burnt when you get old. Cooked food won't taste good either. Boil pork suet, be sure to buy fresh on the same day, not frozen. Wash it directly with hot water, then cut it into small pieces and cook it in an iron pot with low heat. Then filter out the meat residue and cool it.

Group photo of required materials

Among them, baking powder is suggested to be newly dismantled. Baking powder is very easy to fail. Once it fails, it can be done without expanding.

Please click to enter a picture description.

The weighed solid lard must be in a solidified state ~ the peach crisp made in this way will not have too many cracks when baked.

Please click to enter a picture description.

Beat lard in this state with an eggbeater or chef's machine, that is, beat it like cream for a while. Very delicate. This is a crucial step. Don't be lazy. Save it. The brittleness of peach crisp is closely related to whether there are cracks or not.

In addition, attention, everyone. The solidified lard should be at room temperature. Don't just take it out of the refrigerator. Frozen lard in the refrigerator is difficult to beat with an eggbeater. It's too difficult. Friends of kitchen friends often ask this question, so be sure to pay attention. You can take out the frozen lard a few hours in advance. Normal temperature, and then it's easy to call again. If it is winter, the room temperature in some areas is particularly cold, and lard is also difficult to beat. You can put lard on the radiator, or turn on the oven for 30 degrees fermentation to soften the lard first, but it can't be softened into liquid. It's still solid, but it's soft and easy to beat with an eggbeater. I cooked this recipe in winter, so pork solidifies easily. On the contrary, if the room temperature is high in summer, it is suggested that the cooked lard should be refrigerated in the refrigerator, and then it should be separated from the ice water when it is delivered, just like the method of beating cream in summer. Put a large stainless steel basin outside the stainless steel basin containing lard, and put ice water inside.

Please click to enter a picture description.

Lard is in this state. It is very delicate, soft and greasy. Do you want a bite?

Please click to enter a picture description.

This is egg yolk. It is recommended to use at room temperature. If stored in the refrigerator, it is very easy to separate water and oil when egg yolk and lard are mixed together. Beat it a little with the egg beater that just beat lard, and it will be fine. No need to send it.

Mix the soft candy, lard and egg yolk. Why do we suggest using fudge? Because the sweetness of fudge is slightly higher. Moreover, cotton white sugar has more water than white sugar. Mixing is easier to operate.

Please click to enter a picture description.

This is the mixed state.

Please click to enter a picture description.

Take another container, weigh the medium gluten flour, corn starch, baking soda, baking powder and salt, mix and sieve into the lard mixture. Be sure to stir well before sieving! ! ! This step is very important. Don't try to save trouble, because people often say that his baked peach crisp is bitter and astringent. There are two reasons, or the baking temperature is too low and the soda composition is not completely decomposed. Another is that baking soda powder and flour are not evenly mixed, and baking soda is concentrated on one or two doughs, which has a strong taste. So please follow the process strictly! ! !

Pay attention to the key points, don't look at my desktop.

Please click to enter a picture description.

Mix the dough by cutting or pressure mixing and knead it into a long cylinder. Then divide it into small doses of 25 grams, which can be divided into 16.

# Solidified lard is not easy to mix, and it is a bit dry. You can first cut and stir the dough with a scraper, then put the dough on the chopping board and gently knead it into a ball by hand. But you must not knead too much, because the lard and dough sent are wrapped in proper air, which will help the finished peach cake crack. As long as there is no dry powder, it will definitely affect the cracking effect of the finished product. Remember, remember! Otherwise, you can make it like a biscuit, without cracks and crunchy.

Please click to enter a picture description.

Weigh the dough, gently round it and put it in a baking tray. Use the tail of the silicone scraper, turn it around and rub out a small pit. Of course, you can also press it directly with your fingers. It is easier to make the finished product look better without protruding in the middle. Helps to open deep cracks.

Please click to enter a picture description.

Brush a thin layer of egg yolk water. Dilute the yolk with a little water. Don't brush too thick, just thin. The brush is too thick and the color is too heavy to look good. Brush this just to stick sesame seeds better.

Please click to enter a picture description.

This is a photo I took recently. Because I found that many people don't have a good grasp of egg yolk water, the brush is too thick and uneven, which is ugly. So I suggest that if there is such a small spray bottle, you can spray water directly without brushing the egg yolk liquid, and then sprinkle sesame seeds. This is very convenient. It's also beautiful.

Please click to enter a picture description.

Sprinkle with sesame seeds.

There is one thing to note. Put it on the baking tray, and be sure to leave enough space. Because after the peach cake is baked. Will expand. Bigger and thinner. So if the gap is not enough, every biscuit will stick together and look bad. I think some people have no room to hand in their homework, and they are all spread out into egg rolls after baking.

175- 180 ordinary open-hearth furnace for 20 minutes. If an air furnace is used, it is suggested that 150 degrees, 18 minutes.

You can also adjust it according to the temperature of your oven.

Note: A kitchen friend asked me why he would burn when baking. There is only one reason, the temperature in your oven is not accurate. Generally speaking, the temperature of mechanical oven is high. For example, the temperature of the 32-inch Chang Di oven I use is on the high side, which is 30 degrees. So it is important to know the actual temperature of the oven. You can buy an oven thermometer to test it. For example, we recommend 180 degrees. My oven is 30 degrees higher, so when I use the formula of 180 degrees, I just need to rotate it to 150 degrees. So don't copy mechanically, be sure to know the actual temperature of your oven. If the temperature of your oven itself is high, if you rotate it to 180 degrees, the actual temperature will be 2 10 degrees, so it's strange not to scorch it. That explains it. You got it?

Please click to enter a picture description.

After baking, put it on the baking net and wait for about ten minutes to cool completely, which will be particularly crisp. Crispy slag. After cooling, it can be sealed with a fresh-keeping bag, otherwise it will become soft and not so brittle after a long time.

Now I know why old people and old ladies like to eat peach cakes, because they can eat them without teeth.

Children can eat, too. Because you hardly chew in your mouth, it melts in your mouth, haha.

In addition, it is suggested that the peach cake be cooled for 20 minutes before eating, which makes it taste better. Sealed in a fresh-keeping bag, there is no problem in eating within one week.

Please click to enter a picture description.