Classic delicacy --- peanut and peach cake
I like the aroma and crispness of peach crisp. I have tried to make some. I am not very satisfied with the taste. One day, I saw Jun Zhi's prescription and felt uneasy. I immediately started to make it. I slightly changed the amount of sugar and oil. The effect is good. I like it very much!1. the kneaded dough should not be too dry. It must be moist and the baked peach crisp will be crisp enough. If the dough is dry, add some vegetable oil.2. the traditional peach crisp requires the use of stinky powder. As a bulking agent, it can release a large amount of gas in a short time, which makes the surface of peach crisp have complex and symbolic cracks. However, it is difficult to preserve the odor powder, which is not convenient for families to purchase and use, so the odor powder is omitted from this formula.3. the baking time and temperature should be adjusted according to the actual situation of the oven. In addition, if you make a large peach cake, you also need to bake it for a while.
Step 1 . Prepared materials.
Step 2 . Turn the peanuts in the microwave and let them cool to remove the red coat.
Step 3 . Crush the processed peanuts.
Step 4 . Beat the eggs into a uniform egg liquid.
Step 5 . Mix vegetable oil, beaten egg liquid and fine granulated sugar in a large bowl.
Step 6 . Mix the flour with baking powder and baking soda and sift.
Step 7 . Pour the broken peanuts into the flour.
Step 8 . Mix well and knead into dough.
Step 9 . Take a small piece of dough, twist it into a small ball, flatten the ball, and put it into the baking pan. Brush the surface with egg liquid.
Step 10 . Bake in a preheated oven, middle layer, 200 degrees, about 15 minutes. Bake until the surface is golden yellow and let it cool.
Step 11 . The crispy and delicious peach crisp is ready.
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