Everyone probably likes to eat snacks. We always want to eat some desserts to relax in our spare time. Generally speaking, in addition to taste, the most important thing we ask for snacks is appearance.

Unsightly snacks generally do not arouse appetite. Only food that catches our attention in terms of appearance will make us want to eat it.

Today, the editor is going to recommend a very beautiful snack to everyone, which is peach blossom cake. In this season when peach blossoms are blooming, we must make a peach blossom cake to try. Don’t miss it!

Before we make peach blossom cake at home, we first need to prepare some necessary ingredients. When making it, the ingredients required for the oily skin part are 150 grams of all-purpose flour, 53 grams of lard, 60 grams of water, and 20 grams of powdered sugar. The puff pastry part requires

The ingredients are 120 grams of low-gluten flour, 60 grams of lard, and 2 to 3 drops of red yeast essential oil. The ingredients needed for the filling are 400 grams of red bean paste filling. After making the peach blossom cake, in order to look good, we usually use some

Decorate it with appropriate amount of egg yolk liquid and black and white sesame seeds.

After preparing the ingredients, let’s get down to business.

Step 1: First, let’s make the dough part. Add all the ingredients for the dough into the bread machine and knead the dough until the surface of the dough is smooth and a film is formed. Then wrap it with plastic wrap and set it aside to rest.

It takes about thirty minutes.

Next, make the pastry part. First mix the low-gluten flour and lard together, knead them into a ball with your hands, then drop the prepared red yeast essential oil on the kneaded dough, and continue them with your hands.

Knead until the color is uniform, wrap it in plastic wrap and refrigerate for about twenty minutes.

Step 2: Then divide the bean paste filling into small balls of 25 grams each. Roll the divided bean paste filling into balls, cover it with plastic wrap and set it aside for later use.

At this time, after the oil dough has risen, take it out and divide it into sixteen portions. Roll each portion into a round shape. Divide the pastry into the same number of portions. The method is the same as the oil dough.

Then roll out the dough and wrap it in the puff pastry. The closing edge must be pinched tightly. After it is done, wrap it in plastic wrap and let it rise for twenty minutes. Repeat this step for each one until it is all wrapped.

After proofing again, roll each ball into a ox tongue shape, then roll it up from top to bottom into a small roll, then wrap it in plastic wrap and let it proof for twenty minutes.

Step 3: After it has risen, continue to roll it out, add the bean paste filling, wrap it into a round shape and roll it out flat, then use a knife to separate five petals around it, cut several cuts evenly, and use your thumbs to pinch out the petals.

After the five petals have been pinched, add a little egg liquid and black sesame seeds on the stamens, then place it in the oven to bake. After the baking is completed, it can be eaten.

This beautiful and delicious peach blossom cake is ready. Although the process is a little more troublesome, it is more beautiful and delicious. Let's make it quickly.