Use egg white: Egg white can increase the softness and waxy degree of pastry and can replace baking powder.

Use milk: Milk contains protein and whey protein, which can increase the softness and waxy degree of pastry.

using sugar water: mixing a certain amount of sugar with water and adding it to the batter can increase the softness and waxy degree of the pastry.

note: when using the above methods instead of baking powder, pay attention to the amount added to avoid affecting the taste and appearance of the pastry. At the same time, pay attention to the softness and hardness of the batter when making peach cakes to avoid the batter being too hard or too soft.