Hahahami Kirin Chef is back!
Peach crisp can be said to be a Chinese pastry, the traditional way to do it with lard, this time another method, with butter, surprisingly has an unexpected effect, butter made more fragrant than lard! Crispy and delicious! The proportion of materials is also very beautiful, and the steps are simple and easy to do, handicapped party welfare! Don't try it, just go!
material:
Softened butter 120 g
70 g of cotton sugar (20 g of sugar can be reduced if you do not like sweetness)
2 egg yolks
Queen T45 powder 150 g (can be replaced with medium gluten flour)
20 g almond flour (no almond flour for equal amount of flour)
Cornstarch 30 g
50 g chopped walnuts (can also be changed to crushed peanuts)
Baking soda (not like it or not) 1-2 g
No aluminum baking powder (no like can not add) 1-2 g
Step: (Step diagram from Yuma Kitchen)
1. Whisk the softened butter slightly to a fluffy state, then add two egg yolks and continue to stir well (with an electric whisk), then add the cotton sugar and mix well with a spatula.
2. Flour, almond flour, corn starch, aluminum-free baking powder, baking soda mixed sifted.
3. The first and second steps of the material can be mixed to this state, and then add crushed walnuts, do not rub too much, with pressing techniques.
4. Divide 20 equally, each about 21 grams. Gently knead the circle and flatten it, then press a small pit in the middle of the gadget.
5. Then brush the surface of the egg liquid, add a small amount of water to the egg liquid, the whole egg yolk liquid is too thick, baked out not very good, and then sprinkle with a small amount of sesame seeds.
6. Preheat the oven up and down for 170-180 degrees After placing the baking tray in the middle layer for 10 minutes, lower the heat to 10 degrees and continue baking for 5-10 minutes to get out of the oven. I baked for a total of 15 minutes, and after five minutes of oven simmering, it came out of the oven.
Tips
1. In winter, butter softens more difficult, teach everyone a small method, turn the oven to fermentation mode, and then put the butter cut into small pieces inside for about 5-10 minutes (the temperature should not exceed 40 degrees, it will become butter water)
2. In order to avoid the bottom coloring too deep, after baking for about 10 minutes and the peach crisp volume increases and has a natural pattern, continue to bake at 10 degrees on the bottom of the fire, pay attention to the coloring to avoid paste.
3. In addition, there are also pros to replace the cotton white sugar with fine granulated sugar, the taste is also OK, you can try.
4, for flour, please try to use medium gluten flour, do not use low gluten flour and cake flour (the taste is too crispy will have the feeling of powder powder, personally feel)
5. Remark the content of the following powder protein:
High muscle meal: 10.5-13.5%, medium muscle meal: 8.0-10.5%, low mydaltic: 6.5-8.5%
6. Baking soda, baking powder, flour, please be sure to mix well in advance, it is best to sift twice.
The house is full of fragrant, crispy peach crisps! To relatives tried all asked me how much A pound, my mother also teased me that I can be listed hahaha! Scared me to hurry up and pack it
Favorite friends remember to pay attention to the collection Oh!! Love your Mi Kirin Chef!!