The process of shaping this peach puff is very simple, and several steps after the dough is made can involve the kids in the house, allowing them to touch the ingredients and get to know the food they are eating.
|Bake at 160 degrees for 20 minutes in the Ariston oven, medium.|
Tibetan ghee version of Chinese peach cakes
In a large glass beating bowl, weigh 240g of Tibetan yak milk ghee, heat in microwave for 1-2 minutes until softened at room temperature, that is easy to deform when touched.
Prepare 160g granulated sugar, I think this amount of sugar is the least, if you reduce the sugar, it will not cover the bitterness of the baking powder.
Separate the whites of six eggs, reserving the yolks for another use.
Weigh out 340g of ordinary medium gluten flour in a flour sieve, which is the big bag of flour that moms use to make dumplings and steam steamed buns.
Continue to weigh 60g of cornstarch into the flour sieve.
Then continue to weigh 2 teaspoons of baking powder, 1 teaspoon of baking soda, and 1/4 teaspoon of salt into the flour sieve.
Next, start mixing everything together with a handheld whisk, first stirring in the shortening
The effect after whipping the ghee, slightly lighter in color
Pour in all the sugar and keep stirring.
The result after stirring the sugar
Add 2 teaspoons, 10g or so of vanilla extract and stir well.
Pour the six egg yolks, one at a time, into the mixing bowl, stirring well after each one before pouring the next one.
The effect of all the egg yolks after mixing
Sift all the flour from the sifter into the whisk, without turning on the whisk.
Turn on the whisk on the lowest setting and mix well until the dough is completely free of dry flour.
Give it a few more stirs with a spatula to make sure all the ingredients are well mixed. At this point you can preheat the oven to 160 degrees.
Using a dessert spoon, scoop out evenly sized balls of dough and place on baking sheet
First apply pressure with both hands to form each one into a small pie
Then press it into a larger round with the palm of your hand, trying to make it slightly thinner in the middle and thicker all around. You can see that the dough is very dry, and before it goes into the oven, it’s already cracking all around!
Use your finger to press a small pit in the center of each round (little thumb for adults, big thumb for kids). This is because the puff pastry will bulge in the middle during the baking process, pressing the pit will make the puff pastry more beautiful.
Take the big bowl of egg whites that was just left, and brush a thin layer of egg whites on top of each pastry (you can also break another egg and brush the whole egg white if you’re not afraid of wasting it!
Quickly sprinkle the decorative sesame seeds over the egg white while it’s still wet. Brushing the egg white not only gives the finished product a beautiful color, but also helps the decorated sesame seeds stick to the decorations.
Bake at 160 degrees in the middle of the oven for about 20 minutes, keeping an eye on the color, just until golden brown. Do not move the peach crumble from the baking sheet as it will crumble if touched. Allow to cool slightly for 5-10 minutes before transferring to a wire rack to cool completely, then store in an airtight container.