Recently, I have been extremely busy, but I finally have time to update the recipe for Peach Crisp that I promised everyone. Of course, we either do not update recipes, or we update them with good ones that are simple and quick. Today, I bring you a butter version of Peach Crisp. The cost is slightly higher, but delicious things must be made with good ingredients. Below, let us first look at the recipe.
Ingredients: Butter: 50g Fine granulated sugar: 36g Corn syrup: 11g Egg yolk: 1 (about 16g) Cake flour: 95g Baking powder: 1g Baking soda: 0.7g Place the softened butter, corn syrup, and fine granulated sugar into a container. Then add the egg yolk. Mix all ingredients thoroughly until well combined. Ensure the mixture is fully integrated. Then, add the sifted cake flour, baking powder, and baking soda together. Finally, mix evenly until a dough forms and set aside. If the room temperature is too high, remember to turn on the air conditioner, or briefly refrigerate the dough after kneading. Then, divide into portions of 15-16g, yielding about 12 pieces. Roll into balls and press into rounds with a diameter of 2.5-3 cm. Finally, brush a layer of egg yolk wash on the surface—do not apply too thickly, just evenly. After brushing with egg yolk, sprinkle black sesame seeds. Place in the oven on the middle rack. Use a Hauswirt i7 oven with top heat at 185°C and bottom heat at 160°C, baking for about 15-16 minutes. Remove and let cool before taking off the cookies. The surface should be golden yellow. If you have other ovens at home, you can adjust based on your usual baking time and temperature for cookies. That is all for today’s recipe. Once you have made it, feel free to submit your homework!
