Chinese Peach Crisp
by Catkins 1982
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Put the flour, walnuts, chopped baking soda and baking powder together.
2. Stir well.
3. Beat the eggs.
4. Take 20g of egg and egg liquid and mix it with sugar oil.
5. Stir evenly, without sugar granules.
6. Pour into the flour.
7. Knead it into a ball, wrap it in plastic wrap, and let it sit for an hour.
8. 26g a group.
9. Press flat.
10. Stir one spoonful of water and two spoonfuls of egg liquid evenly.
11. Brush the dough with egg wash.
12. Dip the rolling pin with water on one side and then with sesame seeds. Press it in the middle of the cake.
13. 172°C, 15 minutes for the middle layer.
14. The finished product tastes no worse than the takeaway product.
