Homemade peach crisp
By KirkGoodwin
I had a colleague's peach crisp yesterday and had the idea to make it myself. But there were no walnuts (the peach cakes sold in the pastry shop also eliminated the walnut ingredients), and I forgot to replace them with peanuts and made vegetarian peach cakes.
Recipe Recommendations
- low-gluten flour 200 grams
- eggs one
- oil 80 grams
- white sugar 60 grams
- yeast powder 1 grams
- sesame a little
- sweetening
- baking
- half an hour
- ordinary
Steps for Homemade peach crisp
1
Prepare the raw materials, mix the flour, leavening agent, and Angel dry powder well.
2
Beat the eggs, add white sugar, beat until frothy, mix well with cooked vegetable oil, slowly add into the flour, mix into a slightly dry dough, and add some more oil if the flour is dry. Knead the dough slightly evenly.
3
Simmer the dough for 20 minutes, knead it into long strips, and cut into small doses of about 25 grams. Flat into a cake about 4 mm thick, stick sesame seeds on it, and place it in a baking sheet covered with tinfoil.
4
Preheat the oven to 150 degrees C, add heat to the middle layer, and bake for 15 minutes until the surface is golden brown.
5
The crispy peach crisp is out of the oven. Let it cool a little and you can enjoy it!Homemade peach crisp Make Tips
1. It is better to use low-gluten flour for flour. The dough should not be kneaded too much, otherwise there will be too much gluten and it will not be crispy. 2. Add chopped walnuts or chopped peanuts to taste better. 3. Yeast powder can not be added, and too much leavening agent or baking powder should not be added. 4. Add more sugar if you like sweet. Add more oil if you want the finished product to be crisp and fluffy. Try not to add water. I didn't add any water. 5. Peach crisp has relatively high calories, similar to biscuits. MM who is afraid of gaining weight should pay attention!