Palace peach cake (extremely crispy)

Overview

Peach cake is a relatively popular traditional snack. It is said that this kind of snack came from the palace, so we often call it palace peach cake. Although peach cake is famous, it is not complicated to make. It usually takes me about 30 minutes from preparing the ingredients to taking it out of the oven, so it’s a quick snack. Commercially available peach cakes usually add stinky powder. The scientific name of stinky powder is ammonium bicarbonate, which is a chemical swelling agent and is also the source of those rough cracks on the surface of peach cakes. However, if this preparation is not handled properly, it will cause peculiar smell in the food, which will greatly affect the taste. Therefore, when we make it at home, we can use edible baking soda instead of stink powder. Baking soda, whose scientific name is sodium bicarbonate, also has the effect of a leavening agent. (In fact, baking soda has many functions. You can search it yourself! Keep a bag at home, it’s absolutely right!) When I baked peach cakes in the past, I couldn’t get that brown color! I have also tried using brown sugar instead of white sugar to make it. Although the appearance is more similar, I always feel that something is missing in terms of taste! Later, I finally learned the origin of the golden color of commercially available peach cakes! In fact, many things are like this. The trick is very simple, but you don’t know it! Today I will tell you this simple but practical trick, and I guarantee you will learn it in no time. If you want to eat peach cake in the future, just make it at home!

Tags

• baking
• snacks
• baking powder
• cooked black sesame seeds
• egg
• egg liquid
• odorless liquid oil
• baking soda
• plain flour
• powdered sugar
• salt

Ingredients

Steps

1. 1 Prepare the ingredients and sift the flour 2-3 times in advance;

   

2. 2 Take half the amount of flour, spread it on a baking sheet lined with baking paper, put it in a preheated 180-degree oven, set the middle layer, turn the heat up and down, and bake for 10 minutes. Bake until the flour turns from white to golden brown and a burnt aroma comes out.

   

3. 3 Let cool and sift;

   

4. 4 Mix the remaining half of the flour, icing sugar, baking soda and baking powder, sift and set aside;

   

5. 5 Put the whole egg liquid into a basin, add salt and stir evenly;

   

6. 6 Add odorless liquid oil and continue stirring until completely emulsified;

   

7. 7 Preheat the oven to 190 degrees. Pour the egg-oil mixture into the flour;

   

8. 8 Use a spatula to mix evenly into a dough;

   

9. 9 Place baking paper on a baking sheet, take a small amount of dough and shape into a ball;

   

10. 10 Place on the baking sheet and use your thumb to press a groove in the middle;

    

11. 11 Brush a layer of egg wash on the surface of the cake, sprinkle some sesame seeds, and press the sesame seeds lightly with your hands. After preheating is completed, put the baking pan into the oven, middle layer, heat up and down, 180 degrees, and bake for about 20 minutes. After baking, do not open the oven door and use residual heat to bake for 5 to 8 minutes;

    

12. 12 After taking it out and letting it come to room temperature, use a biscuit shovel or spatula to transfer the peach cake to a drying rack to cool before serving.