Rye peach cake

Overview

Peach cake can be regarded as the representative of traditional Chinese snacks. It has a sweet taste and a crispy texture, which is loved by everyone. However, it is high in oil and sugar and has no nutrition. I make it at home occasionally, just to satisfy my cravings. There are no flavors, colors, or preservatives, and no smelly powder is used. A little baking soda and baking powder, and a few tricks, can still produce the same taste as those on the market. Add some whole rye flour to add some useful nutrients.

Tags

• baking
• children
• paita
• afternoon tea
• baking powder
• corn oil
• egg
• low gluten flour
• rye flour
• walnut kernels
• baking soda
• powdered sugar
• salt

Ingredients

Steps

1. 1 Spread half of the flour and rye flour into a baking pan and bake in a preheated 180 degree oven for 15 minutes, turning once in the middle. After baking, cool thoroughly;

   

2. 2 Mix raw flour and cooked flour;

   

3. 3 Add baking soda, baking powder, salt and powdered sugar, mix well;

   

4. 4 All categories are mixed and screened;

   

5. 5 Mix corn oil and whole eggs evenly;

   

6. 6 Pour 5 into 4, that is, mix the wet ingredients and dry ingredients

   

7. 7 Knead and knead into a uniform dough;

   

8. 8 Divide into about 30g each, roll into small smooth dough balls, and put directly into the baking pan;

   

9. 9 Use the last part of your hand under the thumb to gently flatten the ball until it is slightly concave in the middle and naturally cracked around the edges;

   

10. 10 Spread a thin layer of egg wash;

    

11. 11 Gently press on the walnut kernels, you can leave them out if you don’t like them, or you can sprinkle some sesame seeds or something;

    

12. 12 Place in a preheated oven at 180 degrees and bake for 20 to 25 minutes, then turn off the heat and simmer for about 10 minutes.