The palace peach
By VicentaLakin
Peach is a traditional snack with relatively high prevalence. It is said that this kind of snack comes from the palace, so we often call it "the palace peach." The peaches are famous, but they're not complicated. I usually go from preparing materials to getting out of the oven for about 30 minutes, so it's a quick snack. It's common to add "smelt powder" to the market. The "smelling powder" is called "ammonium carbonate" and is a chemical expansion agent and a source of coarse cracks on the surface of peaches. However, if the formulation is not properly operated, it can give food a taste of alien and highly influenced. So, when we're making it at home, we can use the term “eating little soda” instead of “dink powder”. The sodium carbonate is also available as an oscillator. You can't bake that yellow color when you bake peaches. I've tried red sugar instead of white sugar, but it's more similar in appearance, but it's always missing something! Then I found out about the golden color of peaches! It's a lot of things. The trick is simple, but you don't know! And today we'll tell you this simple but practical trick, and we'll make sure we get it. You want to eat peaches later, you can do it yourself
Recipe Recommendations
- ordinary flour 130g
- baking soda 1/4 teaspoon
- baking powder 1/4 teaspoon
- eggs 30g
- powdered sugar 50g
- salt 1/4 teaspoon
- odorless liquid oil 70g
- egg liquid a tablespoon
- cooked black sesame seeds appropriate amount
- sweetening
- roast
- three-quarters of an hour
- simple
Steps for The palace peach
1
Preparation of materials, flour being screened 2-3 times earlier
2
Take half the amount of flour and lay it on a grill with a preheated oven of 180 degrees, mid-level, high-fire, baked for 10 minutes. Roasted to flour from white to gold and smelled of coke。
3
and cool, and sift
4
(b) Combining the remaining half of flour, sugar powder, small sodas and powdered bubbles, sifts and spares
5
Full egg fluid in the basin, with salt and evenly mixed
6
(b) Add a liquid-free oil and continue to mix it into a fully emulsified state
7
The oven preheats 190 degrees. (b) Pumping of a mixture of egg oil into powder
8
It's a group of razors
9
(b) Boiled paper on the grill, with a small amount of pasta, and a little bit of a ball
10
Put it on the grill and press a dent in the middle with a thumb
11
Draw a full egg fluid on the face of the cake, soak some sesame, and gently press the sesame with your hand. After preheating, the oven is sent to the oven, the middle level, up and down, 180 degrees good and about 20 minutes to bake. When the oven is finished, the oven door is not opened, and the remaining boiler is 5-8 minutes
12
When released to room temperature, the peach can be fed with a biscuit shovel or a razor and transferred to the drying web。The palace peach Make Tips
1. The key point of this method is to roast half of the flour until golden brown first. Roasting the flour serves three purposes: reducing gluten strength, enhancing the aroma, and helping with browning.
2. The roasted flour will form small clumps, so it must be sifted in advance.
3. The amount of baking soda and baking powder should not be too much; additionally, it is best to choose high-quality aluminum-free baking powder, which is harmless to the body.
4. The egg mixture and oil must be beaten until fully emulsified; this ensures the resulting walnut cookies are crisp and not greasy.
5. After mixing the liquid and flour, simply press and fold with a spatula until a dough forms; avoid overworking the dough, or it will affect the texture.
6. Once the walnut cookies are baked, be sure to let them cool before transferring them to a cooling rack, otherwise they will crumble upon touch.