Main Ingredients:
Low-gluten flour: 140g; Full-fat milk powder: 10g; Baking powder: 1g; Baking soda: 3g; Lard: 68g; Whole egg liquid: 30g; Powdered sugar: 50g.
Additional Ingredients:
Egg yolk liquid: a little (for coloring); Roasted sesame seeds: a little (for decoration).
Flavor: Milky; Technique: Baking; Time: 45 minutes; Difficulty: Moderate.
Step-by-Step Cooking Instructions for Peach Crisp
Place low-gluten flour in a clean mixing bowl. Add baking powder and baking soda, mix well.
Prepare all ingredients and set aside.
Place lard in a clean bowl, use an egg beater to beat until creamy, then gradually add powdered sugar in three portions and beat until well combined.
Add egg liquid and continue beating until the egg liquid and lard are fully incorporated.
Add sifted low-gluten flour, use a spatula to gently fold and mix until the dough is crumbly, avoid overmixing to prevent gluten formation.
Transfer the crumbly dough onto a clean work surface, use a scraper with your right hand and press with your left hand to fold and press repeatedly to form a dough, this method prevents gluten formation in the dough.
Knead the dough into a long strip by hand, then cut into twelve equal-sized small dough balls.
Roll each cut dough ball into small balls of about 25g each. Place them on a baking sheet.
Press a small indentation in the middle of each dough ball with your finger, brush with egg yolk liquid, sprinkle with a little black sesame seeds, make sure to leave some space between each small dough ball to prevent them from sticking together during baking.
Place in a preheated 180-degree oven and bake for 20 minutes.
Let the baked peach crisps cool on a cooling rack.
A bowl of fragrant and crispy peach crisps is ready, isn’t it very tempting.
