Green onion and peach cake
Overview
Simple, quick and error-free. Compared with simple sweet snacks, this peach cake is added with green onions and salt. It has a more layered texture and is so fragrant that during the baking process, I was so fragrant that I ran to the oven to watch and wanted to eat it right away. It is suitable for enjoying with a cup of milk tea or black tea in the afternoon of early autumn. The recipe comes from Dada Mushroom Head, with slight modifications
Tags
Ingredients
Steps
-
Mix vegetable oil, eggs, salt and fine sugar thoroughly
-
Wash the shallots, cut into pieces, add the above liquid and mix well
-
Sift in low-gluten flour, baking powder, and baking soda, knead into a dough, and rest for 10 minutes
-
Spread a layer of flour on the baking sheet to prevent sticking. Take 15-20g of dough and roll it into a small ball and put it into the baking sheet. Press it with your thumb to form the shape in the picture, which looks like a margarita. When doing this step, the oven can be preheated to 180°, and the upper and lower heat are set to 180° and the middle level is baked at 180° for 15 minutes, until the peach puffs are risen and the surface is almost colored
-
The most important thing for the crispiness of peach cake is oil and baking soda. It is not recommended to have too little oil, as it will be very dry. If you don’t have baking soda, you can leave it out. If you add it, 1g is enough. If you add too much, it will taste bitter. As for the ratio of sugar and salt, you can adjust it according to your own preferences
-
Fine granulated sugar and powdered sugar are the best choices, as they have a delicate taste and are easy to blend with the ingredients. If not, general granulated sugar is also acceptable. If you have a food processor at home, you can simply grind the coarse granulated sugar into finer granulated sugar for 10 seconds
