The difference between this peach cake and other peach cakes is that it has dried cranberries (raisins). Different peach cakes are either sweet or salty. It is sour and sweet, and the crispy biscuits are sandwiched with vines. Dried berry (raisin), the taste is more abundant! And the materials used are more common, making it easy to make! Please be sure to read the tips! ! !
Mix the corn oil, the beaten egg liquid, and the fine sugar and mix well!
If you don't have corn oil, you can use other oils instead, but it is not recommended to use heavy oils, such as rapeseed oil, sunflower oil, etc.!
Mix flour and baking powder and sieve! I have tried using low-powder and it does not form at all after baking, so it is not recommended to use low-powder! I have not tried the high powder, so I can't give advice, please understand!
Cranberry (raisin) soaked in cold water for a few minutes, not hot water! Then drain the water, do not dry it, cut it with scissors, pour it into the flour, mix well! I prefer to use Shu Keman for cranberry. His cranberry has a good dry taste and high cost performance! If you are a raisin, you can also sell it!
Mix all the ingredients and knead the dough! Don't be too strong and time too long! Otherwise the flour will squash!
Divided into 25g one, a total of 18, if there is a little bit of dough out, then add a little bit to each inside, it does not matter!
Embossing with a mold! The mold does not need to be oiled, because the dough itself is very oily! When pressing, pay attention to the strength. If it is too light, you can't see the pattern. If it is too heavy, it will crush the dough. I usually press it in the middle. Then press the force of the palm of your hand and gently press it for two or three seconds. Lightly lift the mold! If you feel that the pressure is not good, you can gently squeeze the dough a few times and press again! Press until you are satisfied! In fact, there will be experience with embossing pressure several times, and the pressure is good! I use 63g mold here, parents can also use 50g, but it is not recommended to use 100g moon cake mold!
Brush a thin layer of egg liquid on the surface. If you are afraid that the brush will not affect the pattern after baking, you can not brush it! Put into the preheated oven, function: up and down, middle layer, temperature: 180 °, time: 15 minutes! If you like to eat crispy, you can lick for another 3 to 5 minutes!
1 Since dried cranberries (raisins) are sweet in nature, if you don't like sweet, you can reduce your own sugar! 2 Cranberry (raisin) must be soaked first, or it will dry out after baking, affecting the taste! But you can't use hot water! 3 If you want to be more fragrant, you can add 10~20g black sesame in moderation! 4 If you have the conditions, it is best to use earth eggs, the color will be more beautiful, and because it is small, it will not be wasted! 5 When filling the biscuits, put a cube of sugar at the same time. Because the sugar cubes will absorb the moisture in the tank, it can keep the biscuits crisp and delicious!