Palace peach cake(gong ting tao su )

Palace peach cake

Introduction:

Production steps:

Step 1: mix salad oil, egg liquid and sugar in a large bowl

Step 2: in another bowl, mix the flour, baking powder and baking soda and sift

Step 3: pour chopped walnuts into flour and mix well

Step 4: pour the mixed flour into the mixture in the first step and knead it into dough

Step 5: divide the dough into equal amount of small balls, rub each into small balls, flatten them, put them into the baking pan, and brush the flattened dough with egg liquid

Step 6: preheat the oven, middle layer, 180 degrees, about 15 minutes.

Materials required:

Low gluten flour: 100g

Egg liquid: 10g

Walnut chips: 30g

Baking soda: 1 / 8 teaspoon

Fine granulated sugar: 50g

Salad oil: 55g

Baking powder: 1 / 4 teaspoon

Notes: Tips: A. baking soda is the most important part of making peach crisp. When you knead the dough into a flat shape after adding baking soda, you can see that there will be gaps all around. This is the only way to succeed. B. the surface layer of egg liquid is used to make the baked color beautiful and fragrant. C. the sesame flavor of peach crisp is also very good. You can choose to make peach crisp according to your personal taste Salty peach crisp, I don't know if it's OK to replace sugar with salt. I'm not sure it's going to work without sugar.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Gong Ting Tao Su