Traditional Chinese Peach Crisp: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese White Nectarine Pastry Ingredients Recipe — Homemade Recipe, Ratios & Small-Batch Production Guide. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 2336 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
White Nectarine CrispyRaw material formula 24 kilograms of Fuqiang powder, 11.5 kilograms of sugar, 2.25 kilograms of eggs, 12 kilograms of white oil, 1.25 kilograms of osmanthus, 2.5 kilograms of peach kernels, appropriate amount of ammonium bicarbonate and waterProcess flow Ingredients→Kneading noodles→Cutting agent→Make a mockery→code wheel→grilled→cooling→Finished productPreparation method 1. Ingredients and dough: First put the sugar, eggs, ammonium bicarbonate and water into the dough mixer and stir. Then add white oil, osmanthus and peach kernels and continue to stir evenly. Finally, add Fuqiang flour and mix. However, the mixing time should not be too long to prevent the dough from becoming stiff.2. …
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