Old-fashioned peach cake
Overview
I remember when I was a child, I had never seen any snacks. The only rare snacks I could see in the store were peach cakes and ordinary cakes. At that time, there were no packaging bags like today, and they were packaged in unbleached paper. Looking at the oily paper outside the snack bags, I thought to myself, if I could take a bite, it would feel more delicious than the delicacies of the mountains and seas today. Times have changed, and now we don’t know what we want to eat. However, another member of my family still has the same taste. She often buys some peach cakes to satisfy her cravings. It is too sweet and she dare not eat more. In addition, the peach cakes I buy often smell like ammonia. Now I can make snacks at home, so I bake a little whenever I want to eat them. Moreover, the ones I make are not as sweet as the take-out ones, and there is no ammonia smell, so it doesn’t hurt to eat more.
Tags
Ingredients
Steps
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Pour the oil into a basin, beat an egg and add sugar.
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Prepare flour, baking powder, and baking soda
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Use a whisk to beat the oil, eggs, and sugar until they become thick
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Sift in flour, baking powder, baking soda
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Use chopsticks to stir until there is no dry powder
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Knead into dough
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Use a scale to divide it into small pieces of about 35 grams and place them in the mold just right
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Form into small rounds with your hands
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Place it into the mold and press it flat with your palms
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Then take it out
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Line a baking sheet with parchment paper and place the peach cakes on the baking sheet
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Place in the middle rack of the oven and set at 180 degrees for about 15 minutes
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When you break it open, it looks very crunchy inside
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After taking it out of the oven, let it cool before eating it. It will be extra fluffy, crispy and crunchy
