How to make peach crisp?

many people ask me about the oil used to make peach cakes every day, so I will explain it in a unified way. 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 it again. This is an authentic old taste. 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 some people leave messages saying that lard had 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 or contaminated, it will smell like sao. Ha ha! Or, if the fire is too big when you cook lard, it will smell burnt when you get old. The cooked food won't taste good either. To cook pork suet, be sure to buy it 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 fire. Then filtering out the meat residue and cooling.

group photo of required materials

Among them, baking powder is recommended to be newly dismantled. Baking powder is very easy to fail. Once it fails, it can be made and will not swell.

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Weighed solid lard must be solidified ~ The peach crisp made in this way has too many cracks after baking

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Use an egg beater or a chef's machine to beat the lard into this state, which is like cream for a while. Very delicate. This is a very crucial step. Don't be lazy. Save it. The crispness of the final peach crisp is closely related to whether there are cracks or not.

and please pay attention. The lard in the solidified state should be at room temperature. Don't just take it out of the refrigerator. The frozen lard in the refrigerator is hard to beat with an egg beater. It's too hard. Friends of kitchen friends often ask this, 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, and the room temperature is particularly cold in some areas, lard is also difficult to beat. You can put lard on the radiator, or turn on the oven for 3-degree fermentation to soften the lard first, but it can't be softened into liquid. It's still solid, but it's soft, so it's easy to beat with an eggbeater. When I made this recipe, I cooked it in winter, so pork solidified easily. On the contrary, if you are in summer and the room temperature is relatively high, it is recommended that the boiled lard be refrigerated in the refrigerator, and then it should be separated from ice water when it is sent, just like the method of beating cream in summer. Put a larger stainless steel basin outside the stainless steel basin containing lard, and just put ice water in it.

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The beaten lard is in this state, very delicate and soft and creamy. Would you like a bite

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

white sugar, lard and egg yolk are mixed. Why do we suggest using soft sugar? Because the sweetness of soft sugar is slightly higher. Moreover, cotton and white sugar will have more water than white sugar. It is easier to operate by mixing.

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This is the mixed state.

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Take another container, weigh the medium gluten flour, corn starch, baking soda, baking powder and salt, mix them and sieve them into the lard mixture just now. Be sure to mix well and then sieve! ! ! This step is very important. Never try to save trouble, because I often hear people say that the peach crisp he baked is bitter and astringent. There are two reasons for that, or the baking temperature is too low and the soda composition is not completely decomposed. Another is that soda and flour are not mixed evenly, and baking soda is concentrated on one or two doughs, which has a heavy taste. So please follow the process strictly! ! !

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

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Mix the dough by cutting or pressing, and knead it into a long column. And then divided into 25 grams of a small dose, just can be divided into 16.

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

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

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Brush with a thin layer of egg yolk water. Dilute the egg 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

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This is a picture I made recently. Because it is found that many people can't master the egg yolk water well, and 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 instead of brushing egg yolk liquid, and then sprinkle sesame seeds on it. This is convenient. And beautiful.

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sprinkle with sesame seeds.

there is a point to pay attention to. 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, each cookie will stick to each other and look bad. I think some people handed in their homework without any space. After baking, they all spread out into egg cakes.

The middle layer of ordinary open-hearth oven is baked at 175-18 degrees for 2 minutes. If you use an air furnace, it is recommended to use 15 degrees for 18 minutes.

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

Note: Some kitchen friends asked me why he was burnt when he baked it. There is only one reason, the temperature in your oven is not accurate. Generally, the temperature of mechanical ovens is on the high side. For example, the 32-inch Changdi oven I used is on the high side of 3 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 using 18 degrees. And my oven is 3 degrees higher, so when I use a 18-degree square, I just need to rotate it to 15 degrees. So don't mechanically copy, be sure to know the actual temperature of your oven. If the temperature of your oven itself is on the high side and you rotate it to 18 degrees, the actual temperature will be 21 degrees, so it's strange not to scorch it. That explains it. Do you understand?

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After baking, put it on the baking net and wait for about 1 minutes to cool completely, it 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 crisp for a long time.

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

Even children can eat them. Because you don't have to chew it in your mouth, it melts in your mouth. Haha

In addition, it is recommended to cool the peach cake for 2 minutes before eating, which makes it taste better. Sealed with a fresh-keeping bag, there is no problem after eating within one week.

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