Peach Cake (桃酥)

桃酥

Peach Cake (桃酥) — Northern Chinese PastryBeijing (English) home cooking.

Ingredients

• All-purpose flour
• White sugar
• Lard or vegetable oil
• Egg
• Baking powder
• White sesame seeds
• Kao hua ( toasted flour)

Instructions

1. Mix sugar, lard, and egg until creamy. Sift in flour, baking powder, and烤 flour. (Mixture should be crumbly but hold together when squeezed)
2. Form into 12 balls (about 30g each). Place on lined baking sheet. (Balls should be smooth, no cracks)
3. Flatten with palm, make thumb indent in center. Brush with water, sprinkle sesame. (Indent should be clear but not go all the way through)
4. Bake at 170°C (340°F) for 18-20 minutes until golden edges. (Edges should be golden, center still pale — they firm up on cooling)
5. Cool completely on rack — they crisp up as they cool. (Completely cooled桃酥 should shatter when broken, not bend)