Ingredients

Peach Crisp

1, low gluten flour 600g2, sugar 220g (like a little sweeter you can increase the amount of sugar to 300g)

3, ghee 300g (there is no ghee can be replaced with lard, but ghee is more fragrant)

4, 60g of eggs (about 1-2, depending on the size decision)

5, baking powder ?6g

6, stink powder ?2g (this just a little bit, never more)

7, baking soda ?5g, 8. salad oil 280g,9, salt 5g

Practice

Various peach cake photos (20)

1, powdered sugar, salad oil egg, baking soda, stink powder into a basin and mix well;

2, the shortening into the, continue to mix well;

3, then low gluten flour and baking powder into the basin and knead into a ball, relax for 10 minutes, divided into about 35g a small dough, and continue to relax for 20 minutes;

4, the small dough kneaded and flattened, then lined up in a baking dish, sprinkled with black sesame seeds (or walnuts) decorative, and then brushed with egg, and then placed in the oven

Place the baking sheet on the top shelf and let it cool for 3 minutes before baking.

Method 2

Ingredients

260g of gluten free flour, 120g of powdered sugar, 60g of butter, 50g of corn oil, 1/2 tsp of lead free baking powder, 1/2 tsp of baking soda, 1/2 tsp of salt, 60g of whole egg, chopped walnuts

Methods

1. Preheat the oven for about 8 minutes, and take half of the flour (130g) into a baking dish. （Then take half of the flour (130g) and put it into a baking tray and spread it into the oven, bake it at 180 degrees for about 15 minutes, until the flour is lightly browned and smells like cooked flour, then take it out and let it cool.

2. Mix the baked flour with the remaining 130g of flour, powdered sugar, baking soda, baking powder and salt.

3. Sift into the mixing bowl of the chef's machine.

4. Pour in vegetable oil and softened butter at room temperature.

5. Turn on the chef's min gear, belonging to the ultra-low-speed gear, mixing for about 30 seconds to stop the machine, at this time the powder and oil has been completely mixed, and was loose.

6. Pour in the egg mixture.

7. Continue to open the min gear, mixing about 20 seconds to stop the machine, at this time has been a very soft dough.

8. Remove the dough, wrap it in plastic wrap and let it rest for 30 minutes.

9. Once the dough has risen, divide it into portions, knead with your hands, and flatten.

10. Place on a baking sheet, brush the top with egg wash and top with chopped walnuts.

Baking: Time and temperature are for reference only, please adjust appropriately with the temperament of your own oven.

Preheat the oven about 10 minutes in advance, 190 degrees, 25 minutes, baked and then simmer in the oven for 10 minutes before removing from the oven.

When baking, increase or decrease the time appropriately according to the size of the peach cobbler.? [1]?

Tips

Peach Crisp (5)

Making peach crisp when the dough should not be too dry, do not in pursuit of health on the massive reduction of oil, will lead to the finished product is dry and hard and not crisp, the dough should not be kneaded too ceramic, if you do not have a chef machine on the hand to the dough to scratch can be.