Introduction: 1 bowl of flour and 1 egg, you can make peach crisp at home, sweet and crispy, the whole family rushes to eat
Hello everyone, I am a silly sister food, only food and beauty in life can not be disappointed. When I was a child, snacks were scarce, peach crisp is a high-end snack, visiting relatives and friends will bring a package of peach crisp wrapped in paper, which is a gift with face. When the summer farm work is busy, the mother will bring her own flour and peanut oil to the pastry shop in the village to make peach crisp, the ingredients are prepared, only need to give the handicraft fee, do more than 10 pounds at a time, farm work has no time to cook, all rely on eating peach crisp, in addition to eating directly with hot water to eat more fragrant, is it evoked many people's memories? When I grew up, I still like to eat peach crisp, which can be used as both breakfast and snack, crispy and delicious, and I can't get tired of eating.
Today I will share with you the practice of peach crisp, with flour and eggs can be easily made at home, easy to learn, adults and children rush to eat. I made an upgraded version, more crisp, a pinch to drop the slag, more delicious than the purchase, learn it, make peach crisp is very simple, baking novice must-have.
Ingredients to prepare for peach puff pastry:
250 g flour, an egg, 100 g sugar, 150 g cooking oil (I used corn oil, fragrant and unscented), 2 g baking soda, 2 g baking powder
Here's how:
Flour is best to use low gluten flour, no use of ordinary flour, the proportion of ingredients must be accurate, otherwise it will lead to peach crispy too hard or too soft will affect the taste.
Pour all the ingredients into a large bowl, stir with chopsticks until there is no dry flour, knead into a dough, do not need to make noodles, knead evenly, peach crisp is mainly oil and sugar, eat will be sweet.
The kneaded dough is divided into 12 equal parts, directly by hand, and then flattened, a peach crisp is ready, this is definitely the simplest baking method, to ensure that everyone can do it successfully. It should be not done too much, it will ferment after being put in the oven, and it will be larger, and it may overflow the baking pan if it is too large.
The finished peach crisp is neatly placed into the baking pan, leaving a certain gap up and down, sprinkling black sesame seeds on the surface, pressing with your hands, so that the sesame seeds are embedded in the peach crisp. Heat up and down to 170 degrees, preheat for 5 minutes and bake in the peach puff pastry for 20 minutes. Because of the addition of baking soda and baking powder, it will be more crispy and dregs, and the taste will be better.
Remember that there must be enough space between the baking pans, otherwise it will be squeezed and deformed, and it will be crispy to see that I bake evenly, a faint caramel color.
Tips: 1, the proportion of ingredients must be correct. 2, peach crispy head do not make too big, because there is still room for fermentation. 3. Put the peach crisp into the baking pan and leave enough space.
Can't wait to taste a bite, the texture of the crisp is the same as the taste of childhood, can't finish the food into the plastic bag put fresh seal preservation, the next time you eat it is still crispy slag, super delicious. Peach crisp method is shared here, is not dare to believe that making peach crisp will be so simple, like friends to collect try to make it, according to my proportions to ensure that everyone succeeds, no longer need to buy and eat. If you also have a little skill in making peach crisp, welcome to leave a message in the comment area to share, so that more friends can learn and benefit.