65g of lard, powdered sugar/60g of soft sugar.

Egg liquid 15g low-gluten flour 1 10g

Baking powder 1g baking soda 2g

Appropriate amount of black sesame egg liquid (brush surface)

Method for making peach crisp

Step 1

Family portrait with main ingredients

Second step

Add powdered sugar or soft white sugar to lard and beat well with electric egg beater;

Third step

Add 15g egg liquid in batches, stir evenly every time, then add the next time, and finally beat the lard until it emerges.

Fourth step

This is the final state of being sent away;

Step five

Mixing low-gluten flour, baking powder and baking soda, sieving, and adding into lard;

Step 6

Gently cut and mix with a scraper, then pour it on the chopping board and continue to cut and mix evenly;

Step 7

Don't rub too much to avoid gluten and affect the final crispy taste;

Step 8

Knead the stirred dough into long strips and evenly divide them into 8 equal parts;

Step 9

Roll each dough evenly on the baking tray, leaving a good distance between each dough;

Step 10

Poke a hole in the dough with your finger (don't poke);

Step 1 1

Sprinkle a proper amount of black sesame seeds in each hole and brush a layer of egg liquid on the surface;

Step 12

The oven is preheated 180 degrees, and the middle layer is baked 15 minutes, and then it can be discharged.

Cooking skills of peach crisp

Peach crisp dough doesn't need to be flattened, it will crack and become bigger after being sent into the oven ~

There is skill in cooking well, and every dish of mine has a little trick. You can check my menu directly by searching for "Douguo"!