Recipe: [Almond Peach] No need for butter Easy to do

Home Cooking Recipe: [Almond Peach] No need for butter Easy to do

Notes:

[This side is "small peach cake", not "almond cake", please refer to step 1 for the difference legend. In view of the different textures and textures of Tiannan Dibei Peach, this paragraph is written in front, if it is not the peach cake in your mind, it is still too late to change. 】 This is a biscuit that people like very much. The raw materials are healthy, the production is convenient, and the taste is classic. It is very pleasing to give away to the elders on holiday. Many friends and relatives have expressed the same taste as the local old peaches. Traditional peach cakes need to use lard and stinky powder, although they will be more fragrant, but the raw materials are not easy to buy. Switching to vegetable oil can also make a peachy feeling and find the feeling of childhood. Even if it is a roasting novice, as long as it is strictly operated according to the formula, there should be no failure rate in theory. Ingredients: 110 grams of edible oil, 90 grams of fine sugar, 1 egg (about 60 grams), 260 grams of low flour, 30 grams of almond powder, 1/2 teaspoon of baking soda tools: oven, regular eggbeater, scraper, kitchen Weigh, kitchen spoon, flour sieve, moon cake mold (can be used), baking paper (tin foil / oil paper / non-stick cloth)

Ingredients:

Steps:

  1. Home Cooking Recipe: Recently, it has been found that the tastes and textures of the various things called peach cakes in the north and south of the country are different. This party may be closer to the “small peach crisp” habit of the middle section of the package. Other regions cannot guarantee. ------------------------ (take an old shop as an example, the picture comes from the network) Our peach cake here means that the small biscuit is rounded The block is called a small peach cake (the big peach cake is a big cake of the bracelet), and the other one is larger than the palm of the palm. The taste may not be different for many people, but the texture of the two is different. The peach cake is firmer. The almond cake is more crispy because it has to use a lot of lard. It also requires some skill in making it. It is a failure for the novice. rate. I hope that all students will not use the texture of almond cake to measure the peach cake. Put a small peach crispy way of life~ After all, it is very simple to do ------------------------

    Recently, it has been found that the tastes and textures of the various things called peach cakes in the north and south of the country are different. This party may be closer to the “small peach crisp” habit of the middle section of the package. Other regions cannot guarantee. ------------------------ (take an old shop as an example, the picture comes from the network) Our peach cake here means that the small biscuit is rounded The block is called a small peach cake (the big peach cake is a big cake of the bracelet), and the other one is larger than the palm of the palm. The taste may not be different for many people, but the texture of the two is different. The peach cake is firmer. The almond cake is more crispy because it has to use a lot of lard. It also requires some skill in making it. It is a failure for the novice. rate. I hope that all students will not use the texture of almond cake to measure the peach cake. Put a small peach crispy way of life~ After all, it is very simple to do ------------------------

  2. Home Cooking Recipe: Prepare the material, which can make 2 plates of Changdi 25B baking tray, about 35-40 biscuits. No sugar (not white sugar) can be used with white sugar. Edible oil is the salad oil used for ordinary cooking. It is not recommended to cancel baking soda. Baking soda is also available in regular supermarkets, cheap and big. If there is no almond powder, put 280 grams of low powder. (In fact, the difference between almond powder and not put it is not very obvious), but the name is changed to ordinary small peach cake.

    Prepare the material, which can make 2 plates of Changdi 25B baking tray, about 35-40 biscuits. No sugar (not white sugar) can be used with white sugar. Edible oil is the salad oil used for ordinary cooking. It is not recommended to cancel baking soda. Baking soda is also available in regular supermarkets, cheap and big. If there is no almond powder, put 280 grams of low powder. (In fact, the difference between almond powder and not put it is not very obvious), but the name is changed to ordinary small peach cake.

  3. Home Cooking Recipe: 110 grams of edible oil, add 90 grams of fine sugar (not white sugar, closer to the white sugar), stir evenly with a common egg beater. (It has not been very sweet to reduce the amount of sugar. If you reduce the oil, I am afraid that the dough will dry and the finished product is very hard.)

    110 grams of edible oil, add 90 grams of fine sugar (not white sugar, closer to the white sugar), stir evenly with a common egg beater. (It has not been very sweet to reduce the amount of sugar. If you reduce the oil, I am afraid that the dough will dry and the finished product is very hard.)

  4. Home Cooking Recipe: Add a regular egg (about 60 grams) and mix well with a regular egg beater. (No need to send, just mix well)

    Add a regular egg (about 60 grams) and mix well with a regular egg beater. (No need to send, just mix well)

  5. Home Cooking Recipe: 260 grams of low-powder, 30 grams of almond powder and 1/2 teaspoons of baking soda (bake dosage spoon) are mixed into the egg paste. (Almond powder can be added, low powder is changed to 280 grams.)

    260 grams of low-powder, 30 grams of almond powder and 1/2 teaspoons of baking soda (bake dosage spoon) are mixed into the egg paste. (Almond powder can be added, low powder is changed to 280 grams.)

  6. Home Cooking Recipe: Use a spatula to cut evenly (as shown), then hand-pick into a smooth and even dough. At this point, the dough will be very oily and the finished product will not be very oily. (Because vegetable oil is liquid, it doesn't melt into the surface like butter. If you melt the butter into a liquid and knead the dough, it will be a mess of oil. So it feels like other biscuits are not just oily when operating.)

    Use a spatula to cut evenly (as shown), then hand-pick into a smooth and even dough. At this point, the dough will be very oily and the finished product will not be very oily. (Because vegetable oil is liquid, it doesn't melt into the surface like butter. If you melt the butter into a liquid and knead the dough, it will be a mess of oil. So it feels like other biscuits are not just oily when operating.)

  7. Home Cooking Recipe: Divide the dough into several small dough pieces of about 15 grams each (the dough is too wet and dry, see TIPS), and mold it with a mooncake mold or biscuit (Fig. 50g 10 moon cake mold). Novices use the mooncake model to see TIPS. Even if there is no moon cake mold, directly crush it into a small round cake of about 4.5CM diameter, pay attention to the thickness as much as possible (if it is too thick, you need to increase the baking time)

    Divide the dough into several small dough pieces of about 15 grams each (the dough is too wet and dry, see TIPS), and mold it with a mooncake mold or biscuit (Fig. 50g 10 moon cake mold). Novices use the mooncake model to see TIPS. Even if there is no moon cake mold, directly crush it into a small round cake of about 4.5CM diameter, pay attention to the thickness as much as possible (if it is too thick, you need to increase the baking time)

  8. Home Cooking Recipe: The biscuit pieces are placed on a baking sheet covered with baking paper, and the gap between the cake and the cake is slightly vacant, and there is a slight expansion.rThe baking tray is fed into the middle layer of the oven that has been preheated and baked at 160 degrees for 15-20 minutes. After the coloring, the furnace can be turned off.rYou can use the residual temperature to make it more crisp, and then cool it naturally until it is not hot.

    The biscuit pieces are placed on a baking sheet covered with baking paper, and the gap between the cake and the cake is slightly vacant, and there is a slight expansion.rThe baking tray is fed into the middle layer of the oven that has been preheated and baked at 160 degrees for 15-20 minutes. After the coloring, the furnace can be turned off.rYou can use the residual temperature to make it more crisp, and then cool it naturally until it is not hot.

  9. Home Cooking Recipe: Crisp crispy, suitable for all ages. If you leave it at room temperature for a few days, it will not regain moisture, but try to seal it well. It is king to eat it early.

    Crisp crispy, suitable for all ages. If you leave it at room temperature for a few days, it will not regain moisture, but try to seal it well. It is king to eat it early.

  10. [Method of molding a beautiful shape with moon cake (the same applies to making moon cake)] A Moon cake mold piece selects a simple pattern, too fine and easy to get stuck in the dough. Too simple, the effect is not refined. B Apply a thin layer of edible oil to the flowers of the mooncake mold before use. Insert the flower piece into the moon cake mold (the demonstration picture can be found online). C After washing the dough, wash the oil on your hands. In order to avoid the sliding of the hand oil or the pressing of the hand when the mold is pressed, the dough is deformed from the moon cake mold. The good dough will look normal and the oil will be normal. If you reduce the oil at will, the finished product will not feel loose, cracked and hard. In order to avoid the oil from touching the hand again, it is convenient to use the chopsticks to take the dough when pressing the mold. D people can maintain a standing posture and apply even force without skewing. The left hand firmly presses the lower end of the moon cake mold (press tight), and the right hand presses the spring handle to the end (compacted) to relax and bounce. At this point, the dough may be stuck in the mooncake mold, the left hand slightly lifts the mooncake mold away from the table about a few centimeters away from the table, and the right hand presses the handle down to gently push the biscuit piece out. If the effect is not satisfactory, press it again. It will be very skilled if you try twice. In addition to moon cakes and peach cakes, moon cake mold can also be done [microwave yam cake]: https://www.xiachufang.com/recipe/100027137/

Tips:

--------------------------[Newbie please pay attention]------------------- -----[Kitchen Scale] First of all, please have this tool. [One-half teaspoon refers to the measuring spoon]. Baking soda 1/2 teaspoon, weighing less than 2.4 grams. Large supermarkets selling tableware colander funnels may have sales spoons and measuring cups, if not, online bakery stores also sell. It is often used to make snacks, especially the best one. Because the volume of the same volume of various liquids and various powders is not the same, and the amount is small, most of the household scales cannot be weighed less than 1 gram. [Powdering powder = baking soda (alkaline) + acidic material + neutral powder], which means that baking powder is more powerful. Therefore, it is not recommended to replace Xiaosu with baking powder. The baking soda is available in ordinary supermarkets. It is cheap and large. It can also be used to wipe the pots, cups and saucers. The cleaning effect is very amazing. [Low powder = low-gluten flour], suitable for cake biscuits, baking essential. Large supermarket flour cabinets may have. Internet bakeries are generally available. Commonly used as a steamed buns are medium-gluten flour. As for high-gluten flour, it is used for bread. [Oil] is an edible oil for ordinary cooking. It can be used with corn oil, sunflower oil, and blended oil. Usually, it is not recommended to use the oil with a heavier taste, such as peanut oil, which will mask the original taste of the biscuit. [Sugar] If there is no fine sugar (not white sugar), you can use white sugar. [Egg] 1 egg (60 g) in the material table, this 60 g refers to the weight of the shell. It is also the common weight of ordinary eggs. [Salt] Although there is no material in the table, if you want to add, you can add 2 grams to this formula. [Eggs] This side does not require an electric egg beater, the most common one. In the picture, the green egg beater is covered with a silicone layer, and there is no special effect except for a good look and a reduction in sound. [Scraper] It is recommended to buy one or two snacks. It is easier to wash in one piece. If you do it occasionally, you can use a plastic small spoon to replace it. [Flour sieve] If you have a soymilk sieve at home, you can replace it. [Baking paper] Commonly used are oil paper, tin foil, and non-stick cloth. The first two are disposable, and the non-stick cloth can be used repeatedly. It is recommended to enter the Zhang Sanneng brand, do not buy a few dollars of the chicken rib bargain. Baked biscuits are made of non-stick cloth, and tin foil is used for baking meat. Tin foil (aluminum foil) is available at the supermarket wrapper counter. -------------------- [Short for two fans, please see here first] ------------------ ----Oil reduction: the dough is not easy to be smashed, it is easy to dry, and the finished biscuits have a hard candy reduction: it is not easy to color, the texture of the biscuit is rough: the dough is too moist to form, and the finished product will be slightly distorted after baking. There may be no soda. : The expansion may not be ideal, the biscuits will be a little harder. PS Really do not like sweets, it is recommended to change the scalloped buns and other salty recipes. It is better to cut a fruit and wash a vegetable if you are really looking for health. Homemade confectionery is a little bit of psychological comfort, and it doesn't add to your actual health. Compared with the commercial snacks, it is rich in various additives. The saccharin pigment artificial oil can ruin your half-year cleanup. It is not a crime to make two snacks occasionally. Eat it and have a good time. Avoid reducing this risk of failure and eating it. Before I did this recipe, I tried several net red squares, and I personally felt that it was not a taste. Especially the feeling of butter is far away. It is also possible that the definition of peach cake is different among residents everywhere, and each person has his own taste preference. So if this is not suitable for your taste, it is recommended to try other people's recipes and don't give up. -------------- [If the dough is not formed, please see here] -------------------- Confirm the material first Whether it is right. Generally speaking, it is normal for the dough to be slightly sticky (this recipe should be relatively oily, but the dough will not be soaked and softly pinched), and it will not reach the point where the operation cannot be carried out. If the material is confirmed to be correct (especially the amount of oil used), it is still muddy to the point where it cannot be agglomerated. Perhaps it has something to do with the water absorption rate of the flour and the humidity of the weather. At this time, you can add a small amount of flour to join in, and add a little each time until you can form a group but not dry. In case it is too dry, lick a small amount of oil into the big dough and lick it. Also add a small amount and try it a little. The method for judging the wetness of the dough: a small group is placed on the baking sheet. After 1 minute, if it is flattened, it can be added with some flour. The right one should be able to form a smooth small group. It can be kept as it is after standing for 1 minute on the baking tray, but there will be no cracking.


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