Homemade peaches
By VicentaLakin
I bought an oven. It's been a long time. They prefer to eat peaches and see more and more food safety problems, habitual, self-made. The online search, which looks complicated, has a few grams of butter, a few grams of powder, a few grams of soda, and a few grams of flour, and it's very high. Is it that hard? If Chinese food is a university student, my heart believes that Western food can be considered a primary school student at the production level (the modest virtue of the Chinese people has been fully realized). We did it online a few times, and we did it, and I thought, "Do we have to have this? No? Those long courses have only one purpose? I'll break it。
- salty and sweet
- baking
- ten minutes
- simple
Steps for Homemade peaches
1
An appropriate amount of sugar (sweetly more) to be mixed with vegetable oil and then added to the yolk。
2
Put in a proper amount of flour
3
Scratch it up, big, big. It's about a centimeter thick. My wife said it was sesame, and I lost my spot。
4
After 200 degrees of preheating for five minutes, the oven is put in, 170 degrees for 15 minutes。Homemade peaches Make Tips
1. Online sources say to add baking powder and baking soda. I tested both with and without them, and there was no difference. Those who insist you must add them probably just read it online too and haven't actually tried it themselves. If there is really a difference, please let me know. Baking powder and baking soda have an impact on health.
2. I only use egg yolks because it makes it crispier. After adding egg whites, it is not as crispy and tastes like the egg almond cookies from my childhood.
3. Different ovens have different temperatures, so please figure it out yourself. The temperature I worked so hard to determine might not necessarily suit your oven. Watch it closely the first time you bake it, otherwise it will burn.