Peach crisp (corn oil and butter version)
Overview
Peach cake is a special snack with a crispy and sweet taste. The older generation especially likes to eat it. In the past, peach cakes were made with lard, but since we didn’t boil lard at home, we had to use corn oil and butter instead if we wanted to eat peach cakes. Although it is not made with lard, the peach cake made with corn oil and butter is just as crispy. Moreover, the peach cake with added butter tastes particularly fragrant. My dad kept praising it while eating it, saying it tastes better than the ones bought outside.
Tags
Ingredients
Steps
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Mix flour, baking powder and soda powder and sift once
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Pour the granulated sugar, butter and egg liquid into a mixing bowl and beat with an electric mixer for one minute
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Pour in the corn oil and continue to beat for another minute
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Pour the mixed and sifted flour into
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Use a spatula to mix them into a ball. If you want to add chopped walnuts, add them before this step and mix them into a ball
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Divide the dough into 25-30g pieces each, shape into a round shape, and place on the baking sheet. Leave enough space before each dough because the peach puff pastry will expand during the baking process
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Use your palms to gently flatten the small round dough, make a hole in the middle, and sprinkle with black sesame seeds. If you want the finished product to be brighter, you can brush a layer of egg wash on the surface. Place in an oven that has been preheated to 180 degrees for upper heat and 160 degrees for lower heat, and bake for about 15 minutes (the actual baking temperature will depend on the temperament of your own oven)
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After baking, take out the peach cake and place it on a drying rack to cool. Store the uneaten peach cake in a sealed box.
