The weather was fine and I was in a good mood, so I suddenly wanted to make a snack.
The easiest thing to make in my mind is peach cake. When I first learned to make snacks, I could never make cookies well, but I succeeded in making peach cakes once, which inspired me as a novice.
Fingerprint peach crisp
Recipe Recommendations
- salad oil 80 grams
- lard 40 grams
- low-gluten flour 240 grams
- baking powder appropriate amount
- soda a little
- powdered sugar 80 grams
- eggs one
- sesame appropriate amount
- salt 2 grams
Steps for Fingerprint peach crisp
1
Lard is fully softened at room temperature;2
Mix low-gluten flour, baking powder, soda and salt well, and sieve for later use;3
Add powdered sugar and eggs to the salad oil, and beat well with an egg beater until there is no separation of water and oil and the color of the liquid turns pale yellow;4
Add lard and mix well, then pour in the powder, and use a rubber spatula to stir evenly until there is no agglomeration;
5
Lay oil paper on a baking sheet, divide the dough into small portions, knead it into balls, flatten it, press for fingerprints, place it on the baking sheet at even intervals, and sprinkle with sesame seeds;6
Preheat the oven to 180 degrees, middle layer, and bake for 20-25 minutes until the surface is golden and the peach crisp is cracked.Fingerprint peach crisp Make Tips
1. For those who prefer a sweet taste, you can add 10g of honey or maltose; for those who prefer a savory taste, reduce the sugar appropriately and increase the salt to 5g. 2. Compared to commercially sold walnut cookies, this recipe contains no added shortening or ammonium bicarbonate. The texture is slightly different, but it is safer to eat.