I've always used this recipe for making peach tarts – moderately sweet, fragrant and crumbly, better than store-bought.
Making peach tarts, I've always used this recipe, with a moderate sweetness, fragrant and crumbly, better than buying. Peach tarts, the most beloved snack of my childhood. It's sweet and crispy, and with one bite, it's full of fragrance, the most beautiful flavor of childhood. Nowadays, my love for peach tarts hasn't diminished. But commercially available peach tarts are relatively sweet, so I haven't bought them for many years. I like to make them myself, and it's reassuring to eat them. Especially now that there are children at home, peach tarts are better to make and eat, as they suit my taste better.
The method for making peach tarts is particularly simple, and the ingredients used are all common household items, and a baking oven is required. Today I'm sharing a particularly good peach tart recipe, which I've always used. Every time I make peach tarts, the sweetness is moderate, fragrant and crumbly, better than buying. If you like it, you should try it, it's simpler than you think, and better than buying!
Peach tarts
Ingredients250g low-gluten flour, 110g corn oil, 3 egg yolks, 70g white sugar, 3g baking powder, 1g baking soda, an appropriate amount of black sesame
Specific steps
1Pour 110ml of corn oil, 3 egg yolks, and 70g of white sugar into an empty bowl and stir evenly with a manual beater.
2Sift 250g of low-gluten flour, 3g of baking powder, and 1g of baking soda into a fine sieve, and then pour it into the bowl.
3Use a silicone spatula to mix the flour and oily liquid together, while stirring and pressing with a spatula, mixing evenly, and there should be no dry flour left.
4Place oil paper in the baking tray, divide the dough into small dough balls of 30g each, and put them in the palm of your hand to roll into balls, and evenly arrange them in the baking tray.
5Flatten the small balls, which will create natural cracks. Sprinkle some black sesame on the surface for decoration, and press the black sesame with your hand to make the black sesame stick to the pastry.
6Preheat the oven to 200°C (upper heat 170°C, lower heat 160°C) for 10 minutes. Put the baking tray into the oven and bake for 15-20 minutes with this temperature.
7After 15 minutes, constantly watch the color change of the peach tarts, when you feel that the coloring is sufficient, you can take it out of the oven.
The just-out-of-the-oven peach tarts are slightly soft at this time, so take the peach tarts out and place them on a wire rack to cool.
This recipe makes peach tarts especially fluffy and crispy, and it's not hard at all, it's really delicious. If you don't finish eating it, wait for it to cool completely and store it in a sealed bag at room temperature, and eat it as soon as possible.
Peach tart making tips
1Corn oil can be replaced with any other edible oil, and I feel that corn oil with a neutral flavor is the best choice.
2If you don't have low-gluten flour, you can use the ordinary flour (medium-strength flour) used to make buns, and the impact on the taste is not great.
3Adding egg yolks can make the peach tarts more fragrant and fluffy, and don't add protein. Adding protein will make the taste of peach tarts harder.
4If you use roasted black sesame, you can directly knead it into the dough, and the taste will be more fragrant.
Hi everyone, I'm Fufu! A mom who loves food, loves to share, and loves life. I insist on sharing food every day. If you like my food, please follow 'Fufu's Food', and there will be food updates every day. Thank you for your likes, shares and comments, and I wish you and your family a happy life!
