Super Easy and Fail-Proof Traditional Crispy Peach Cookies
Do not casually change the proportions of ingredients in the recipe; do not increase or decrease the amount of sugar and lard arbitrarily. Peach cookies are generally enjoyed only once a year during the New Year. Forget about calories and fats for now. Many people ask, “Can I use vegetable oil? Can I use butter? Can I use other oils? Can I skip baking soda and baking powder? If I don't have baking soda and baking powder, what can I use?” Sorry, but I don't know if it would work. If you omit or change the oils, the result will definitely not look like mine. Of course, you can try experimenting and innovating. Baking soda and baking powder can be easily purchased at any small grocery store by your doorstep. If you're attempting this recipe for the first time, I recommend not altering the formula. Such queries will no longer be answered. Thank you!
Ingredients
Steps
Refrigerate lard in advance until solidified; it must be in solid form—this is crucial, and other oils cannot replace it. Also chill a stainless steel bowl in advance. Whip the lard with an egg beater, just like whipping butter, until it expands in volume, turns white, and becomes smoother.
Add fine white sugar and continue whipping.
Whip until completely smooth, approximately 4-5 minutes on high speed.
Gradually add beaten eggs (whole eggs). Ensure thorough mixing each time before adding the next portion.
Whip until it reaches the desired consistency as shown.
Sift in all the powders and salt. Baking soda and baking powder are essential.
Mix evenly using a spatula by gently pressing and folding. Avoid kneading forcefully to prevent gluten formation. Do not handle excessively by hand as lard will melt. Preheat the oven to 200°C.
Roll the dough into long strips and divide it into equal portions, approximately 22g each.
Roll each portion into a ball.
Make an indentation with your fingers without flattening the ball. Keep a distance of about 6cm between each cookie.
Sprinkle black sesame seeds or crushed walnuts on the indentations.
After preheating the oven, set it to 190°C and bake on the middle rack for 17-20 minutes with both upper and lower heat. Adjust based on your oven's characteristics. Observe carefully during your first baking attempt, as a color too light or too dark will affect the taste.
Look at the beautiful patterns on the baked cookies!
Give it a try!