China cuisine has a long history. Those Chinese cakes that have been passed down for a hundred years are not inferior to western cakes and biscuits at all. I recommend two models to you today. Come and try them. They are very simple. Peach crisp.

This is my favorite pastry in my memory. It is crisp and fragrant, leaving people wanting more.

prepare 1g of lard to melt into liquid, and beat it into milky foam with an egg beater, and the volume will become fluffy and big. Beat in two egg yolks, add 5 grams of white sugar and stir well.

prepare another basin, and mix 2g of flour, 5g of corn starch and 4g of baking soda evenly, especially the baking soda powder.

sift the flour and pour it into lard, knead it into dough and divide it into small doses.

press it flat by hand, brush a layer of egg liquid on it, sprinkle a few sesame seeds, and put it in the preheated oven.

according to the actual situation of the oven, the medium-high temperature of 16-18℃ can be baked for about 25-35 minutes.

Peach crisp can be varied. When adding chopped green onion to the dough, it becomes a fragrant peach crisp. You can also add some chopped walnuts, which has a special flavor. Shaqima

both adults and children can't resist the temptation of Shaqima. It's sweet and soft, and delicious.

2 grams of flour is mixed with 2 grams of baking soda. Beat in two eggs, knead into smooth dough, cover with plastic wrap, and wake for about 2 minutes.

roll the dough into dough and cut it into long strips. Everyone needs to pay attention to put more starch when cutting noodles to prevent noodles from sticking together.

put a lot of oil in the pot, heat it, pour in the dough, fry it until it is fluffy, and then take it out.

in another pot, add sugar and honey, and simmer until it becomes syrup. Turn off the heat. Pour in the fried noodles and add some ingredients you like, such as sesame, dried fruit, dried fruit and so on.

stir fry quickly and evenly, pour it into a deep baking pan, press and shape it, let it cool and cut into pieces.

The grams of ingredients used in Chinese cakes are not as precise as those used in western-style cakes, so you can probably estimate them.