At the request of the small partners, the original prescription was once again presented. This recipe is only used for baking soda. It does not contain baking powder. The personal feeling is as follows: only the baking soda peach cake is more dense. Plus the baking powder is more crispy...
Mix the vegetable oil and the broken egg liquid (leave a little egg liquid, use it on the surface at a later time, a little bit is enough), and mix the fine sugar in the large bowl. (Do not use the usual small bowl, because you will have to put all kinds of powder into it, worry that it will not fit it)
Low-gluten flour, baking soda, evenly mixed
Pour 2 into a mixture of 1 vegetable oil
Dough the dough into a group. (Do not stir the ribs, I will grab it by hand, or use a scraper to cross a few times). Take a small piece of dough and knead it into a small ball.
According to the amount of this formula, you can do twice the amount in the photo, which is 16 peaches. Of course, my oven is the CV900, 35L. If the size of the baking tray is different, the two plates may not be just right.
Squash the small ball and place it in the baking tray. Use a brush to pick up a whole whole egg, brush a layer on the surface and sprinkle with a few black sesame seeds.
Bake in a preheated oven and bake until golden brown on the surface. (Up and down fire 180 degrees, middle layer, 16 minutes.)
Fragrant, crisp, crispy peach crisps are freshly baked, and when the weight loss industry can succeed...
1, the amount of baking soda is 4g, and the average kitchen is not so accurate, when it is displayed to 4g, it is actually already excessive, so I usually use the spoon, use the 5cc, then do not fill up, almost 4g Look like that. Just like the amount in the photo in step 2. 2, the group into a small group to press down when you are free, do not need to be careful to keep the edge of the round. This is more beautiful when you press it to the edge of the natural crack. 3, the baking time depends on the individual oven, the first time you want to keep watching while roasting, easy to grasp the heat. 4, on the concept of crisp, the peach cake made by this recipe is crisp, not crisp. 5, the individual prefers to use lard to do, the lard that he has made is white, the extra crispy fragrant scent of the peach cake, the taste is like the taste of childhood. I have made two kinds of peach butter and lard, and the taste and taste are better. I can try it out. 6, a lot of children asked me if the lard need not melt, how to say it, I did not deliberately melted, because the process of mixing, I am afraid that the tendons are always grabbed by hand, the hand is temperature, so naturally Melt and mix during this agitation process.