Easy 30 min serves 12

Peach Cake (桃酥)

Name: Peach Cake (桃酥)
Total time: 30 min
Yield: 12 servings
Cuisine: Northern Chinese Pastry
Ingredients: All-purpose flour; White sugar; Lard or vegetable oil; Egg; Baking powder; White sesame seeds; Kao hua ( toasted flour)

桃酥 · táo sū

家庭快手版 · Home version: 家庭版：一揉成型，酥到掉渣

Peach cake gets its name from the impression of a peach left by the thumb when shaping. These melt-in-mouth cookies are a Beijing teahouse classic — crispy, nutty, perfect with pu'er.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More egg recipes →Quick & Easy

Ingredients

All-purpose flour中筋面粉🛒 local200 g
White sugar白糖🛒 local100 g
Lard or vegetable oil猪油或植物油🛒 local100 g
Egg鸡蛋🛒 local1
Baking powder泡打粉🛒 local3 g
White sesame seeds白芝麻🛒 local15 g
Kao hua ( toasted flour)烤熟面粉（饸饹面）🛒 local20 g

Kao hua ( toasted flour): Optional: toast flour in dry pan until golden for authentic flavor

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Instructions

1Mix sugar, lard, and egg until creamy. Sift in flour, baking powder, and烤 flour.
🔍 Look for
Visual: 混合物应呈碎屑状但捏之成团Mixture should be crumbly but hold together when squeezed
You know it's right when: 面团不粘手
2Form into 12 balls (about 30g each). Place on lined baking sheet.
🔍 Look for
Visual: 球应光滑无裂纹Balls should be smooth, no cracks
You know it's right when: 球体紧实
3Flatten with palm, make thumb indent in center. Brush with water, sprinkle sesame.
🔍 Look for
Visual: 凹印应明显但不穿透Indent should be clear but not go all the way through
You know it's right when: 形状如桃
4Bake at 170°C (340°F) for 18-20 minutes until golden edges.
🔍 Look for Medium heat 约18-20分钟
Visual: 边缘金黄，中心仍浅——冷却后变硬Edges should be golden, center still pale — they firm up on cooling
You know it's right when: 边缘金黄、敲起来清脆
5Cool completely on rack — they crisp up as they cool.
🔍 Look for
Visual: 完全冷却的桃酥掰开应碎裂而非弯曲Completely cooled桃酥 should shatter when broken, not bend
You know it's right when: 冷却后酥脆掉渣

Tips

· Don't overmix — just combine until no dry flour remains
· Kao hua (toasted flour) is the secret — toast 2 tbsp flour in dry pan 3 minutes
· These keep 1 week in airtight container — they get crisper over time
· Serve with pu'er or jasmine tea to cut the richness

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

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