After Years of Experimentation, I Finally Found a Traditional Peach Tart Recipe That My Grandma Loved
Our family loves peach, from our 90-year-old grandma to the kindergarten little nephew, no one can escape the temptation of peach. Peach is arguably the most common snack in our home, and it's also a must-buy item during the New Year and other festivals.
We all know that the earliest peach contained stinkhorn powder, which is one of the chemical blowing agents, used in requiring larger cakes to be fluffy. However, this additive is now almost impossible to buy in the market. Although many additives are used to improve the taste of food, from a personal perspective, we still hope to eat more pure and additive-free deliciousness. Since I started getting involved in baking, I've always wanted to make peach using the healthiest ingredients, and I've researched many recipes, experimenting with batch after batch. Some were not crispy enough, some weren't fragrant enough, some were short on milk flavor, and some were too heavy with alkaline flavor. In short, there were always various problems. Every time I tried a recipe, I summarized the experience, rested, and then mustered the courage to try new recipes, over and over again, back and forth, for years. Finally, this year I adjusted to what I consider the most satisfactory recipe: dry, crispy, and not too sweet. My 90-year-old grandma tasted it and said it was just like the original! Let's take a look at the homemade recipe for this traditional peach.
First, let's talk about the most important ingredient, fat.This peach uses two types of fat: fragrant butter and pure white, meat-flavored lard. These two ingredients absolutely cannot be replaced; they provide both flavor and crispness, and they are indispensable.
Required Materials
Low-gluten flour 290 grams, lard 120 grams, butter 40 grams, powdered sugar 140 grams, 1 egg, baking powder 2 grams, baking soda 4 grams, salt 1 gram
Production Method
1. Take the butter out of the refrigerator and soften it to the point where it can be easily squeezed with your finger.
2. Use a low-speed electric mixer to beat until the color is slightly pale, then add all the powdered sugar and solidified lard, continue to beat at low speed until the two fats are completely mixed and the volume is fluffy.
3. Gradually add the egg liquid in small amounts and beat until evenly mixed.
4. Sift in low-gluten flour, baking powder, and baking soda, and use a scraper to press evenly, forming a dough. When mixing the dough, you can only press, not knead it like making dough, as kneading will directly affect the finished product's texture.
5. Divide the dough into about 15-gram pieces, roll them into balls, and place them on a baking sheet. Because the small dough will spread out and become round pancakes when baking, you must maintain a certain distance between each small dough. Use your fingertips to make a small indentation in the center of the small dough, and the finished shape will look good.
6. Put it into a preheated oven, with top and bottom heat at 195 degrees Celsius, and middle layer baking for 18-20 minutes. The peach surface should just be slightly browned. Let it cool completely before sealing for storage.
The above is the homemade recipe for traditional peach, the taste and texture are very similar to the old-style peach, it's healthy and hygienic, and it's even more delicious than the ones bought outside. It's definitely the recipe I'm most satisfied with. If you also like peach, quickly collect it. I believe it's the right one. Today's sharing is over. I hope you like it.
I am Seeking Mimi, a foodie blogger who loves to eat and play. If you like my food works, please follow 'Seeking Mimi's Food Diary'. Please also like, comment, collect, and forward. I will regularly share all kinds of delicious and fun food. Welcome to communicate. This text and images are original creations of 'Seeking Mimi's Food Diary'. Please do not steal, copy, or distribute without permission.
