Old style peach cracker
Since I was born in the 1980s, there are not many kinds of snacks that I can eat when I was young. Among them, peach cake is the most common. The fragrant, sweet and crisp peach cake is not only a childhood memory, but also a really pleasant taste. So after I entered the baking pit, peach cake has become one of the desserts I have always wanted to conquer. At the beginning, I tried many formulas and methods. I used many kinds of flour alone, low gluten flour and ordinary flour, I have also used the mixed ones. Although the peach crisp biscuits are crisp and fragrant, I always feel that there is something missing, and I can't make the old style peach crisp that I used to eat when I was a child. After learning from professional teachers, I finally figured out how to operate the surface cracks of peach crisp to look good and how to master the heat. I felt that the teacher's formula was slightly sweet after I made it, so I will share it with you today.The materials and methods of peach crisp biscuits are very simple. They are elementary and save time. The old peach crisp is made of medium gluten flour. If there is a beautiful surface crack, it must be baked at high temperature. The success rate is very high according to the formula and methods shared today.
Step 1 . To prepare ingredients, sugar powder is easy to agglomerate, so it must be sieved into a basin. Add lard, medium gluten flour and baking powder and mix them well in advance. Mix the whole egg liquid with water and prepare baking soda.
Step 2 . Grab the lard and sugar powder with your hands, then add a small amount of egg water mixture for many times and mix well, then pour in baking soda and mix well (stir clockwise throughout the whole process).
Step 3 . After sieving, add the mixture of medium gluten flour and baking powder to form a ball, knead the dough for three minutes like rubbing clothes, which is the key step for the appearance of surface cracks.
Step 4 . The kneaded dough is divided into 9 portions, about 50g each. Note that when the dough is not in use, it should be covered with plastic wrap to avoid dry skin.
Step 5 . I use a 6.3cm diameter mousse ring to reshape. If not, I can also reshape by hand. Put the dough into the mousse ring and compact it. Gently press around to remove the mousse ring. A biscuit embryo is completed.
Step 6 . After all is completed, press a pit in the middle with your fingers, sprinkle black sesame seeds for decoration, and there must be a gap between the biscuits.
Step 7 . The oven is preheated 210 degrees above and below the fire in advance. The middle layer is baked for about 12 minutes until the color is satisfactory. I use a small sponge oven of Bertui 5400 with a household capacity of 38 liters. It can make nine old style peach crisp biscuits at a time. The key to successful baking is stable and controllable temperature.
Step 8 . The process of spreading the biscuit under high temperature baking is very healing, and beautiful cracks appear on the surface.
Step 9 . When the time is up, open the oven door, smell all over the room, take out the baking tray and put it on the rack to cool.
Step 10 . It's sweet and delicious. It's crispy and dross. My son ate a large piece of it and then gave it to his parents.
Step 11 . The pattern is very beautiful.
Step 12 . The thickness is moderate, and the middle is full of pores. Try it soon~
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