The taste of classic peach crisp, I believe many people are obsessed, how to make the authentic old taste, a square on the solution, most of the outside sales are made of ghee, not as good as their own home lard to do assured delicious, if you really can not accept lard, you can use equal proportions of butter to replace, made to be very popular with relatives and friends, and at the end of the year, as a traditional "New Year" dessert, the food tested up, in case the Spring Festival to let go of the move ~
Ancient taste peach crisp
The formula | deep mountain beekeepers
Materials
Lard 120g
Cotton white sugar 80g
2-3 egg yolks
Medium gluten flour 170g
Salt 1 g
Cornstarch 30g
Baking soda 2g
Baking powder 3g
★ Baking powder is recommended to use a newly dismantled one, because it is easy to fail, once it fails, it will not expand when it is made.
How to do it
(1) Prepare the material, weigh the solid lard, must be solidified, so that the peach crisp, baked well to have more cracks.
★ The lard in the solidified state should be at room temperature. Don't just take it out of the fridge, it's not easy to hit, it's too hard.
★ The refrigerated lard is taken out a few hours in advance. If the winter is particularly cold, the lard should be softened first, but not softened into a liquid state. It's still that kind of solid, but it's very soft, so it's good to beat with an egg beater.
★ If it is summer, the room temperature is relatively high, and it is recommended to put the boiled lard in the refrigerator and refrigerate it, and pass the ice water when beating, which is the same as the method of beating cream in summer.
(2) Using an egg beater or cooker, beat the lard to a very delicate cream-like state. The final degree of crispness of the peach crisp, whether there is a crack or not, is closely related to this.
(3) Add lard to room temperature egg yolks, beat slightly, stir evenly and delicately.
★ Do not use refrigerated egg yolks, otherwise it is very easy to separate from water and oil when mixed with lard.
(4) Add cotton sugar and mix well.
★ It is recommended to use cotton white sugar, slightly higher sweetness, moisturizing.
(5) Take another container, weigh the gluten flour, corn starch, baking soda and baking powder, salt, mix and sift into the just lard mixture. Be sure to mix well and sift through! Otherwise, the roasted peaches are bitter and astringent.
★ One of the reasons why peach crisps are bitter and astringent is that the baking temperature is too low and the soda ingredients are not completely decomposed; and the other is that the soda and flour are not mixed evenly.
(6) Use the method of cutting or pressing, mix the dough well and knead it into a long column. Then divide into 25 grams of small pieces, just enough to divide into 16.
★ Note that when mixing lard, as long as there is no dry powder, you must not knead too much, because there is already air in the lard that is sent, if you knead too much, it will affect the cracking effect of peach crisp, and it is not crisp enough.
(7) Weigh the dough, gently round it and place it on a baking sheet. Use the silicone scraper tail, rotate it in a circle and rub a small pit. Of course, you can also press directly with your finger. It's a hassle-free one. This is done in order to make the finished product look better, and the middle does not bulge. Helps to open deep cracks.
(8) Brush with a thin layer of egg yolk water, dilute the egg yolk with a little water, do not brush too thick, thin on the line. The brush is too thick, the color is too heavy, and it is not good-looking. Brush this just to better stick to sesame seeds.
★ Many people brush egg yolk water is not well mastered, the brush is too thick and uneven, relatively ugly. It is recommended to operate with small spray bottles.
(9) Sprinkle sesame seeds, put into the baking pan, each gap should be left enough, peach crisp is easy to expand, so as not to stick.
(10) Ordinary open oven in the middle layer, 175-180 degrees, bake for 20 minutes. If using an air stove it is recommended to 150 degrees, 18 minutes. It can also be adjusted to the temperature of your own oven.
(11) After baking, put it on the baking net for about ten minutes and then it is completely cold. Crispy off the dregs. After cooling, seal it with a plastic bag, and there is no problem in eating within a normal week, otherwise it is easy to get wet and not so crispy.
Now I know why old men and old ladies like to eat peach crisp, because they can eat without teeth, and they basically don't chew it in their mouths.
You can also mix the dough according to your preference, you can add some walnuts and cashew nuts to it. Or cranberries. Proper innovation, made to taste certainly different.