Peach cake
Overview
Speaking of peach cake, I believe many people like to eat it, and so do I. Its unique fragrance and taste will always be loved by many people, especially the elderly and children. Because I love eating peach cakes, but I am afraid that buying them is unhealthy, I have to make them myself. However, making peach cakes is not that easy. The dough should not be too dry or too soft. If the dough is too dry, the baked product will not be crispy enough and the taste will not be good; if it is too soft, the cracks in the finished product will not appear, which will affect the appearance. Therefore, as long as you follow the recipe, don't reduce the amount of oil easily, and control the baking temperature and time, you can make a satisfactory peach cake. However, although peach cake is delicious, it is a high-sugar and high-fat food after all. The amount of consumption at one time should not be too much. I limit it to two pieces per serving every day. I dare not eat more, haha, for fear of gaining fat. O(∩_∩)O~
Tags
Ingredients
Steps
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Add 1g soda ash into the flour
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1g aluminum-free baking powder
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Mix corn oil, white sugar, egg liquid and salt together evenly
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Sift the flour twice and add to step 3 of mixing evenly
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Knead into dough
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Divide the dough into small portions of 20g each, and gently roll into balls (excessive force will cause them to fall apart)
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Then gently press it flat with the palm of your hand, and cracks will naturally form around the cake base, but they should not fall apart
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After the cake base is ready, put it into the baking pan, dip your fingers in some water and spread it on the middle of the cake, then sprinkle an appropriate amount of black sesame seeds
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Preheat the oven to 175 degrees for 5 minutes, place the baking sheet on the middle shelf of the oven, and bake for about 15 minutes
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It's very crispy and delicious when eaten after cooling!
