How to make peach cakes? They are rich in flavor, crisp and sweet, and very delicious. Hello friends, I am a second-born mother who loves to study food. I am willing to make desserts and special snacks from time to time every day to share delicious food with you. If we also like food, we should pay more attention to starting a food trip with Xingyang's mother!

Peach crisp is a snack with human history. It was very popular when I was a child, and it became more and more popular. It is famous for its dry, crisp, crisp and sweet characteristics. After that, there were more desserts and snacks, which were not so popular with everyone, probably because the vegetable oil was too big.

Now I sometimes covet it. I don't want to share this dessert with you. After cooking, I found it was not very delicious, but my husband said it was delicious. I changed my mind after eating it the next day. Absolutely delicious. In order to eat well and cook well, share it with everyone!

Traditional peach cakes should be made of animal oil and mixed with other materials after eating. Today, I want to use cooking oil, one is to reduce the calorific value, the other is not to be consumed, and the strategy is simpler. Peach crisp needs food egg yolk 1, cooking oil 60g, sugar 30g, wheat flour 80g, corn flour 5g, aluminum-free baking powder 2g and sesame seeds.

Sift the wheat flour, corn flour and aluminum-free baking powder for later use. Add sugar and cooking oil to the egg yolk and stir well with an egg beater. Sift in the powder, mix well and knead into a ball. At this time, check the battery status. If it is too thin, you can add some wheat flour. Divide the bread into chunks of the same size, knead it into a circle and flatten it.

Press a pit vertically and sprinkle with sesame seeds. Bake in a heated electric oven at 180 for 20 minutes. Time and ambient temperature are for reference only. Everyone should control it according to their own electric oven. Until it is cooled and taken out of the baking tray, it is particularly soft and crisp when it is just baked. I think it's delicious only after a day. Not that oily.

I used baking powder when I made 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 don't know the difference. Mother sun is here 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 and acidic raw materials, and corn flour is the filler. This is a fast fermented feed. Although baking soda is also contained in baking powder, acid powder (such as Tata powder) is usually added to balance its pH value, so baking powder on the market is medium.