Palace peach cake(gong ting tao su )

Palace peach cake

Introduction:

"Palace Taosu is one of the four famous spots in Jiangxi Province. It became a tribute during the reign of Emperor Qianlong of the Qing Dynasty. It has lasted for more than 300 years and has been prosperous for a long time. In 1994, the & quot; palace Taosu & quot; shop, located at No. 33, wuyuegong street, opened for business, bringing this famous Jiangxi dish into Chengdu for the first time. Since then, Bashu began to smell the peach crisp fragrance, and the ordinary citizens of Chengdu can also taste the Royal tribute of the past. Most of the people who have been to Chengdu should know about the palace peach cakes of Manjusri Academy in Chengdu. The peach cakes of his family are well-known for their fine selection of materials, rigorous production, rich variety, delicious taste and crispy slag, which is suitable for all ages. Since vegetable oil is used in the baking process, even monks from nearby Manjusri monastery often come to buy it. In this way, the palace Taosu won the favor of Chengdu citizens, and customers who went to buy it lined up day by day. Looking through a number of recipes, with the taste in my memory, I try to sum up a recipe that can make crispy peach crisp. I have tried it several times and it is very successful. I strongly recommend it to you. "

Production steps:

Step 1: pour corn oil, egg liquid and sugar into the bowl.

Step 2: mix well with chopsticks.

Step 3: sift all the powders and pour them into another bowl.

Step 4: pour chopped walnuts into the flour and mix well.

Step 5: pour 2 into 4 and knead into a smooth dough.

Step 6: divide the dough into several equal parts and take one part to form a small ball

Step 7: flatten on a greased baking tray.

Step 8: make other dough in the same way, middle oven, 180 degrees, about 15 minutes to golden surface.

Materials required:

Common flour: 90g

Low gluten flour: 10g

Walnut: 30g

Eggs: 10g

Baking powder: 1 / 4 teaspoon

Fine granulated sugar: 40g

Corn oil: 50g

Baking soda: a little bit

Note: take it out immediately after coloring, otherwise the afterheat will make the peach crisp taste bitter.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: salty and sweet

Chinese PinYin : Gong Ting Tao Su