【Sichuan】Apricot biscuits

Overview

Is this food that bears the mark of the times? Why do people point it to a certain era? I closed my eyes and thought about it carefully, and suddenly thought of Tao Su. Peach cake also seems to be an ancient thing. It comes from the past and runs through the present, but it does not seem to be associated with a specific era. Because it's always been there? Yes, peach cake has always been there. When walking on the street, you will always see it in various dim sum shops. As for this Xingyuan biscuit, I really don’t know which one among those snack shops is like it. Seeing all kinds of imitations and reproductions, probably only the production masters back then can know who did it the way they did back then. In any case, however, the present has nothing to do with the past, and the imaginary apricot biscuits will never be the actual biscuits. . .

Tags

• baking
• cake flour
• corn oil
• egg
• fine sugar

Ingredients

Steps

1. 1 Ingredients: 33 grams of low-gluten flour, 1 egg, 18 grams of fine sugar, 10 grams of corn oil

   

2. 2 Pour 5 grams of granulated sugar into the egg yolks and stir evenly.

   

3. 3 Add oil,

   

4. 4 Mix well. Spare.

   

5. 5 Beat the egg whites into rough peaks, then add the remaining sugar in three batches and beat.

   

6. 6 It becomes a nine-pointed state with a small curved hook.

   

7. 7 Add one-third of the egg whites to the egg yolks and mix well.

   

8. 8 Pour back into egg whites.

   

9. 9 Mix well.

   

10. 10 Sift in low-gluten flour,

    

11. 11 Mix into a uniform batter.

    

12. 12 Put it into a piping bag with a cutout,

    

13. 13 Pipe out small rounds in the baking pan,

    

14. 14 Put in the oven, middle layer, heat up and down at 160 degrees, bake for about 15-20 minutes,

    

15. 15 The surface is golden brown and comes out of the oven.