Several did not write recipes, but also very embarrassed, well, well, I started to come back today, I have a bunch of recipes on hand, hot and sour powder, Chongqing noodles, etc., but those are more complicated, write a peach today. Crisp, I looked at the peach cakes of many people in the kitchen, useful oil, useful butter, and some people say that peach cake is West Point. I am so angry, isn’t this hard to add our Chinese-style pastry to West Point? Peach Crisp is the Chinese noodles of the Zheng Er Ba Jing. After the peach cake is finished, press it on top of it and crush the peach cake. The peach cake is cracked by itself, and the requirement is soft and hard. Is it not hard to press on the peach cake? Peach Crisp is a training program for the Chinese noodle chef. I am also fortunate to teach a primary school teacher in a school. I feel that I should stand up and disclose the detailed formula and technical points of the peach cake to make more people Do not take the road. I also have a Chinese noodle, and 95% of the kitchen is West Point. As a maker of Chinese noodles, I want to contribute to the promotion of Chinese noodles.
First mix the flour and soda and soda powder, and mix as much as possible.
What I have to do now is to put the lard on the table. Now it is cold and the lard is solidified. First use your fingers to whipped the lard in one direction, so that the lard can dissolve.
When lard becomes more soluble, add white sugar. What I want to say is that you can use white sugar, you can use sugar powder, but you can't use white sugar. White sugar is not easy to dissolve, and your home white sugar is in the back. When you step, you will feel that you are picking up something on a piece of sand. This step is the most critical step in the whole peach cake. It must be whipped manually for 5 minutes, so that the outside air can be completely beaten by whipping. Into the lard, during the whipping process, the temperature of the hand will let the sugar slowly dissolve, more integrated into the lard. This step is very tired, I hope everyone will stick to it.
When the sugar and lard are completely blended and a little foaming, the lard and sugar at this time are a bit like cream and can stop.
The whole egg liquid prepared in advance is added in two portions, and after each addition, the egg liquid and the lard are completely fused.
Everyone saw the picture. I didn't mix the baking powder with the baking soda powder. Instead, I put it on the lard. Instead, we used a Chinese-style noodle gesture called the folding method.
Use a scraper to scrape a portion of the flour onto the lard, gently press it on the hand, scrape the flour up, press it on the hand, repeat the action, repeat the overlap, which is what we say. The advantage is that this will not let us just loose the flour, the air will retain a lot, if you go a few times like a noodle, you will not crack yourself,
Everyone sees the state of the overlay, it is impossible to three lights, it must be in a very hairy state, this is the normal state, don't worry.
What I need to do now is to gently push the dough in one direction until it becomes a long strip. You can take a closer look at my dough. It is not only at all. There are many cracks in many places. We need this. Irregular dough.
Use a scraper to cut, the size can be according to your requirements, but not too small, the peach must have a beautiful crack to call the peach cake, too small, the crack will not be obvious.
Pick up a bunch of chopped dough and gently pour it into a ball. Be sure to be light.
Put it in the baking tray, be sure to reserve a relatively large space, not let the peach cake will come together, it is not beautiful.
Gently poke a hole with your index finger, remember not to poke to the side cracking, after the crack is cracked, the peach cake will not become a circle, it will develop toward the cracked place, it is hard to say what it looks like. . I must say this step, don't take anything to press, don't, the squashed is Margaret, not peach cake.
Preheat the oven. Bake for about 20 minutes at 200 degrees, it is about right and left. Everyone's oven temperature is different. I hope everyone will look at it in 15 minutes. This pot of delicious and delicious peach cake is finished. There is also a peach cake that must be completely cooled to take it, or it will be broken.
Everyone saw the whole operation of the peach cake. Just poke a hole in the peach cake, naturally cracking, it is so simple, peach cake is a bit technical in the operation process, mainly because we do not know some of the principles and techniques of our Chinese noodles, I believe everyone saw me this A recipe should be helpful. To put it bluntly, I wrote a proper amount of recipes for comparing some of the recipes, and the amount was right. The taste is definitely not uniform. This is his own taste. So why do the recipes say? I don't have any recipes for my recipes. I don't have gorgeous photos. I am a little Chinese-style pastry chef. I have a lot of Chinese-style facial features. I just learned a little bit of fur. I will continue to introduce recipes that are accurate to grams. I have to do more. My WeChat: dacaifei1234