how to make peach crisp, which is rich in fragrance, crisp and sweet, and very delicious?

Hello, my friends. I am the second-born mother who loves to study food. I am willing to make desserts and special snacks and share delicious food with you from time to time every day. If we also like food, let's pay more attention and start a food trip with mother Xingyang!

Peach Crisp is a snack with human history. When I was a child, Peach Crisp was very popular and became more and more popular. It was famous for its characteristics of dryness, crispness, crispness and sweetness. After that, there were more desserts and snacks, so it was not so popular with everyone, probably because there were too many vegetable oils.

now I sometimes crave it. I didn't want to share this dessert with you at first. After I made it well, I found it was not very delicious, but my husband said it was delicious until I changed my mind after eating it the next day. It was absolutely delicious. Let's share it with you for the sake of delicious and easy cooking!

Traditional peach cakes are made of animal oil, which should be mixed with other materials after being worn out. Today, I'm going to make them with edible oil, one is to reduce the calorific value, the other is not to wear out, and the strategy is simpler. Peach crisp needs 1 egg yolk, 6g edible oil, 3g white sugar, 8g wheat flour, 5g corn flour, 2g aluminum-free baking powder and sesame seeds.

sift the wheat flour, corn flour and aluminum-free baking powder and set aside. Add white sugar and cooking oil to the egg yolk and mix well with an egg beater. Sift in the powder, mix well and knead into a ball. At the moment, check the batter state. If it is too thin, you can add some wheat flour. Divide the bread into large portions of the same size, knead it round and press it flat.

press a pit vertically and sprinkle sesame seeds on it. Put it in a well-heated electric oven and bake it at 18 degrees for 2 minutes. The time and ambient temperature are only for reference. Everyone should control it according to their own electric oven. Until it is cooled and taken out of the baking tray, it is especially soft and very fragile when it is just baked. I think it's delicious only after a day. It's not that oily.

I used baking powder when I was making peach cakes, and baking soda was also used in some secret recipes. Some people are a little confused about baking powder and baking soda, and I don't know the difference. Mother Taiyang here would like to recommend these foods to everyone.

The baking powder we can buy now is basically multi-effect baking powder. Baking powder is a white crystal made of baking soda (baking soda) and acidic raw materials, and corn flour as filler. It is a rapidly fermented feed. Although baking powder also contains baking soda, acidic powder (such as Tatar powder) is usually added to the baking powder to balance its ph, so it is available in the market.