In this video, I will share with you a traditional dessert, peach cake, with very simple production materials and steps. Traditional peach crisps use lard and stinky powder to achieve a good crisping effect and fluffy effect. This formula has been constantly tried and improved by me, and can use common ingredients commonly found at home to achieve a good taste and taste. This peach crisp is crispy on the bite, but after the mouth is crispy, it is fragrant in the chewing. When baking, pay attention to adjusting the temperature, baking time and the position of the baking tray according to the temper of your own oven to achieve the best results. If your baking tray is black, the heat absorption effect will be better, and it will easily cause the bottom color to be too dark. In this case, you can consider lowering the bottom fire or adding a baking tray below to prevent the bottom of the peach pastry from falling off.
本期视频跟大家分享一款制作材料和步骤都非常简单的传统点心，桃酥。传统做法的桃酥会用到猪油和臭粉，以起到很好的起酥效果和蓬松效果。这个配方经过我的不断尝试和改良，能够用家中常见的普通食材，实现很好的口味和口感。这款桃酥咬上去是脆的，而入口之后又是酥的，嚼在最里是香的。在烤制时，要注意根据自己烤箱的脾气来调节温度、烤时和烤盘的位置，以达到最好的效果。如果你的烤盘是黑色的，吸热效果会比较好，容易造成底部颜色过深，这种情况可以考虑降低底火或者下面多加一个烤盘来防止桃酥底部糊掉。
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食谱(可制作8个桃酥)
低筋面粉 130g
油 65g(可选择任何味道不重的油，也可以使用猪油）
糖 45g(可根据个人口味稍作增减)
盐 1g(建议使用量勺称量，为1/4小勺，精盐仅需0.5g)
蛋黄 20g(具体看视频)
泡打粉 5g(量勺1小勺）
可选：熟核桃仁碎 25g，或按个人口味添加，也可不加。
表面装饰：
蛋黄液
芝麻(黑的白的生的熟的都可以)
烤制：170°C/340°F, 18-22分钟。烤箱需提前预热，烤制相关问题具体看视频。
Recipe(makes 8 cookies)
Cake Flour 130g
Veg Oil 65g
Sugar 45g(3Tbsp)
Salt 1g(1/4Tsp)
Egg Yolk 20g(about 1 large yolk)
Baking powder 5g(1tsp)
Optional: toasted chopped walnuts 25g
Decoration:
Egg yolk
Sesame seed(black or white, raw or toasted are all fine)
Bake: Preheat the oven ahead, bake at 170°C/340°F for 18-22 minutes until golden brown. Refer the video for details.
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5 сен 2024
