Coconut Peach Crisps (Mixed Version with Lard and Corn Oil)

Prepare the ingredients. You can replace the oil with 360g of lard or 320g of corn oil. Make sure to measure the baking powder and baking soda accurately.

Mix eggs, sugar, and salt using a stand mixer on high speed for 2 minutes. If you're making a smaller batch, you can use a whisk to incorporate until the sugar dissolves.

Add 300g of desiccated coconut and mix with the stand mixer. If you don’t have a stand mixer, you can use a silicone spatula, as there are no specific techniques needed. You can find desiccated coconut on Taobao; it doesn't have to be a specific brand as they all taste quite similar. Adding desiccated coconut enhances the coconut flavor and gives a richer texture.

Sift the low-gluten flour with baking powder and baking soda twice. If you're feeling lazy, sifting once is acceptable.

Add the sifted flour (including baking powder and baking soda) to the stand mixer and mix with the previous ingredients at low speed. I specifically took a photo of the mixing paddle. If you don’t have a stand mixer, you can also use a silicone spatula or simply mix by hand. Mix until just combined; do not overmix as it will develop the gluten, causing the end product to be less crispy.

Divide the dough into 50g portions, roll them into balls and place them on a baking tray, using two fingers to press down and create a hole, which will still crack around.

This is what they look like after shaping. Preheat the convection oven to 200 degrees. After preheating, bake at 200 degrees for 5 minutes, then lower to 150 degrees and bake for an additional 20 minutes. For a regular oven, bake at 180 degrees in the middle. Keep an eye on the color and adjust the baking time as needed. If they appear less crispy after cooling, bake again at 140 degrees for a while in a convection oven or about 150 degrees in a regular oven.

Now let's check the crispiness.