Traditional Beijing pastry - a zero-failure method for making delicious peach cakes
Overview
This week, I made twice my mother’s favorite snack - peach cake! The method is simple and easy to learn. Although it looks crude, the taste is absolutely delicious. My mother ate the peach cake I made and rarely goes to Daoxiang Village anymore. Today I will share with you how to make this peach cake!
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Ingredients
Steps
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Ingredients are ready. The amount of this recipe can make about 10 pieces of 42-43 grams each.
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Crush the cooked walnut kernels and set aside. I am used to covering the pestle with a plastic bag, which is convenient and hygienic to use. Walnut kernels can be original or salt and pepper. The taste is different, but they are both delicious. If it is raw walnuts, they must be fried before use.
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Sift the required flour, sugar, baking powder and soda powder into a container, add chopped walnuts and mix well. If there is no sieve here, you don’t need to use it. When making peach cakes, you can ignore this point
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It doesn’t have to be corn oil, but it can’t be particularly fragrant peanut oil, which will ruin the taste. When it comes to cooking oil for baking, except for mooncakes, peanut oil is basically not used. Stir the oil and water first, then pour into the flour and knead into a dough.
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Divide the dough into equal portions of about 40 grams, and then press into 1 cm cakes with your hands. Here you can adjust the size of the walnut cake, but it must not be too thick. 1 cm is enough, because it will not be cooked well if it is too thick. Then use an egg yolk, not the egg white, to brush it on the surface of the peach cake, and then insert a piece of walnut kernel. You don’t need to brush the egg yolk, I just want the walnut kernels to fit better with the cake, but there is actually no difference in taste.
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Preheat the oven to 170 degrees for 5 minutes. Then bake on the middle layer for 25-30 minutes until the surface is colored. When it comes out of the pan, it has a strong walnut aroma as shown in the picture below. But you can’t eat it at this time. This is also common sense in baking, including biscuits, breads, cakes, etc. You cannot eat them right away, especially biscuits. You must wait for the oil to return, that is, let them cool and then cover them with a cloth or plastic wrap. The taste will be best the next day.
