Main ingredients

130g low-gluten flour

Accessories

70g powdered sugar 1/4t baking soda

Baking powder 1/4t Salt 1/4t

Lard 50g 25g vegetable oil

30g whole eggs

How to make peach cake

1. Preheat the oven to 180 degrees, weigh half of 130 grams of low-gluten flour and put it into the baking pan.

2. When the oven temperature reaches the temperature, put it into the baking pan and bake for 15 About minutes

3. Weigh out the other half of 130g of low-gluten flour and sift it into the plate

4. Weigh out 140g of powdered sugar and 1/2t of baking soda powder 2t baking powder, sift together into the flour

5. Add 1/2t salt (1/2t is 1/2 small spoon, there is such a spoon in a set of measuring spoons)

5. p>

6. Just sift all the flour, sugar, baking soda powder, baking powder and salt

7. Take out the baked flour and let it cool

8. Wait for it to cool Finally, sift in the flour and sugar powder just now

9. What it looks like after sifting

10. Add 100 grams of lard

11. 50 grams of vegetable oil

12. Knead it with both hands into a uniform and loose shape

13. Add 60 grams of whole eggs (I used the amount of two eggs, weigh 60 grams for Dough, the rest can be used for brushing with egg wash later, no waste at all)

14. Use your hands to form a uniform dough, take your time and make it as even as possible

15. The appearance of the dough

16. Then divide the dough into two pieces and divide them into two doughs of the same weight

17. Wrap the dough in plastic wrap and leave it at room temperature Let it rest for about 30 minutes

18. Take about 25 grams of dough. At this time, you can preheat the oven to 180 degrees (my oven is only 170 degrees, which is fine)

19. Gently roll it into a ball with your hands and place it directly on the baking sheet

20. Gently press the surface of the dough with your hands to make a concave shape

21. One piece of dough fits exactly into the baking pan (it can actually be flattened, but my baking pan is a bit small and it will expand when baking) It's all connected together, so don't press it too thinly. If your baking pan is large, it will be better if you can press it thinner) (If you like, you can put some walnuts or melon seeds on top at this time. The taste will be richer)

22. Brush the egg liquid evenly (the remaining egg liquid)

23. After the oven temperature reaches 180 degrees, put it in the baking pan and open it Circulating hot air (I think it can make the baking color more uniform)

24. Bake for about 25 minutes, then turn off the heat and continue to simmer with residual heat for 10 minutes

25. Take it out and let it cool. Put it in a sealed bag and eat slowly (after one pan is baked, wait for it to cool slightly, take out the peach cake, and then follow steps 22-29 to make another pan)