Salted peach cake with Scallion-You Are Foodie

By Marina
18

Salted peach cake with Scallion

As a traditional Han snack suitable for both north and south, Taosu is well-known nationwide for its dry, crisp, crisp and sweet characteristics. Its main ingredients are flour, eggs, sugar, etc. On this basis, Xiaobian has added chives and salt. The peach crisp chives have a strong fragrance, and the taste is salty, sweet, crisp, and not greasy!

Main Ingredients

Auxiliary Ingredients

salt 3 g
baking powder 1 g (negligible)
Baking Soda 2 g

Please refer to the following conditions when you adjust the formula: the dough with less oil is not easy to mix into dough, easy to dry and crack, and the finished biscuit is hard; Too little sugar is not easy to color, and the texture of biscuits is rough; The flour is too little, the dough is too wet and difficult to form, and the finished product is easy to deform and not solid enough; If soda is not added, the biscuit will not expand enough and the biscuit will be hard; And the baking powder is put vs not put, the effect is (the taste is crisp, but the pattern is not obvious) vs (the taste is crisp, but the pattern is beautiful).

Step 1 . Wash and chop the shallots in advance and drain the water for standby; (note that the shallots should be drained as much as possible to avoid affecting the overall humidity of the dough).

Step 2 . Beat the eggs evenly;

Step 3 . Mix the corn oil, sugar, eggs and salt together and stir well until the sugar melts. (pay attention to granulated sugar. It is recommended to choose young granulated sugar, which is small and easy to melt. Secondly, when the room temperature is low, you can put warm water under the basin to stir and accelerate the melting);

Step 4 . Mix the flour, soda powder and baking powder evenly and sift them into the oil paste; (note that flour, soda powder and baking powder must be mixed first, so as to avoid the uneven distribution of functional (soda powder and baking powder) powder materials, causing individual finished products to swell too much and individual products to be hard like stones; And sieving is to remove the caking in the powder, so that the powder is more fluffy and delicate, and the mixture is more uniform.)

Step 5 . Pour in chopped shallots;

Step 6 . First, stir it into a ball with egg extract, and then put on disposable gloves and knead it into a ball by hand; (be careful not to over stir or knead the dough to make it gluten without dry powder; the gluten of the dough will affect the taste and crispness of the finished product, and the gluten free taste will be crisp, otherwise it will be hard and crisp.)

Step 7 . Preheat the oven at 180 degrees, take small pieces of dough (about 20g) and knead them into balls. (note that the size of dough can be based on their own needs. It is recommended to weigh the total weight first and then calculate the average weight of each ball, so as to avoid the difference in baking time of finished products caused by different sizes.)

Step 8 . Flatten the ball with the moon cake mold, and flatten the non moon cake mold with the palm of your hand; (for the use of moon cake mold: first of all, it is recommended to choose a simple pattern, which is too complex and fine to demould; then before use, you can sprinkle a thin layer of flour on the flower pieces to prevent sticking, which is convenient for demoulding; secondly, when pressing the mold, you must apply force evenly and put it in place in one step, otherwise the thickness is inconsistent, repeated pressing will also cause multiple indentations, which will affect the appearance. If you are not satisfied, you should knead it round and flatten it again; finally, when pressing the film, press the spring handle to the end (compaction) Then relax and spring up, and then slightly lift the moon cake mold, which is about a few centimeters away from the table, and then gently press the handle down again to gently push out the biscuit pieces.)

Step 9 . Put the baking tray into the oven, bake for 25 minutes, and then color the surface slightly yellow; (note that the baking time is only for reference, please control it according to the thickness of the cake. In case of uncertainty, it is recommended to frequently observe the coloring situation, and don't bake it too much! If you like the darker color, you can bake it for a few minutes more, don't bake it black and scorch it! If you are afraid of being black and not crisp enough, you can also turn off the oven after baking and stew it in the oven for a few minutes.).

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