Main ingredients: wheat flour; Accessories: sesame oil, sugar, maltose

Peach shortcake practice

1: the sweet pastry dough: put the sugar, caramel, bicarbonate of soda, bicarbonate of ammonia sifted together into the pasta machine, add a small amount of water in the machine and mix well, and then add the oil, and finally add the flour to fully mix the time of about 15 minutes. minutes, high temperature can be appropriate to reduce the mixing time, but must be stirred through. Make sweet pastry dough for use.

2: billet molding: the sweet pastry dough will be stirred into the peach crisp machine, the peach crisp machine rolling, printing, mold, into the disk, transfer into the furnace, this coherent action to form a peach crisp billet.

3: baking: the baking tray with peach crisp billet into the oven, oven temperature of 180 ~ 200 ℃, time is generally 8 minutes, baking oven temperature should not be too high, otherwise the performance of peach crisp will appear "heap edge" "burnt edge" and the degree of peach crisp leavening Not enough to reach the proper volume, resulting in the phenomenon of entrapment, etc.; temperature is too low will appear on the surface of the peach crisp pattern is not clear, dark color, finished product stiffness and other issues.

:4: cooling box: the baked peach crisp natural cooling or air-cooled, neatly boxed, sealed in a timely manner, so as not to make moisture.