Peach cake is a traditional Chinese snack. Not to mention those born in the 1970s, everyone from 99 to 99 and just old enough to walk like to eat this kind of snack. Peach cake tastes crispy and crumbly, but it is not overly sweet like Western desserts. It will not make you tired if you eat more, so it has always been loved by people. Popular science time:
Let’s first learn about Taosu’s past and present lives
——According to legend, during the Tang Dynasty, due to the developed magnet industry in Jingdezhen, some of its surrounding counties, such as Leping, Farmers from Guixi, Yingtan and other places went to Jingdezhen to work as potters. Because the potters were busy at work and had tight meal times and hard work, a farmer from Leping stirred the flour he brought from home and baked it directly on the surface of the kiln. Because he had a chronic cough, he usually had the habit of eating peach kernels to relieve coughs. , so when baking this kind of food, some chopped peach kernels will be added. Other potters saw that the dry food made by this method was easy to store for daily use, did not deteriorate for a long time, and was suitable for eating when transporting porcelain over long distances. They followed suit one after another and named it "Tao Su", which has been passed down to this day.
Later, people made various improvements on the basis of the original scones, and then made peach cakes that were more delicious and crispier in texture. They also improved many new flavors, not only It is limited to the addition of walnuts, but adds many new flavors, such as sesame peach cake, peanut peach cake, almond peach cake, and salty green onion peach cake, etc. Required ingredients
200g all-purpose flour, 3g salt, 100g corn oil, 20g egg liquid, 50g cooked melon seeds and cooked sesame seeds, 3g aluminum-free baking powder Production steps
Step one:
Put the corn oil, beaten egg liquid, salt and nuts together and mix well.
Step 2:
Mix flour and baking powder, sift and add to the above liquid.
Step 3:
Use a spatula to press and mix everything evenly before kneading it into a dough.
Step 4:
Divide the dough into small pieces of about 20 grams each and roll them into rounds. Then take out a 50g mooncake mold. There is no need to grease it, because the dough itself is very oily and will not stick. Just emboss it directly. At the same time, preheat the oven to 180 degrees.
Key point: If you don’t have a mooncake mold, just press it into a cake shape with your hands.
Step 5:
After everything is completed, brush a thin layer of egg wash on the surface. Place in the middle rack of the preheated oven and heat up and down to 180°C for 15-20 minutes. Adjust according to your own oven.
Key point: just apply a thin layer of egg liquid, otherwise the pattern will not be visible clearly.
The finished product is crispy, full of peanut and sesame aroma, and has a light salty taste, which is very delicious.